Booklet 2

Question 1

Keep refrigerated or frozen

Answer 1

Raw meat is a ‘high risk’ food as it may contain harmful bacteria.
Keeping the meat in the fridge slows down the growth of bacteria and if the meat is frozen the bacteria will become dormant.

Question 2

Thaw in fridge or microwave

Answer 2

Thawing in the fridge means that any bacteria in the meat will only grow slowly. Defrosting in the microwave is quick and avoids the raw meat sitting around in the danger zone for a long time which reduces the Chance of baCterial growth.

Question 3

Keep raw meat and poultry separate from other foods

Answer 3

To avoid the risk of Cross
contamination i.e. the transfer of bacteria from the raw meat to other foods

Question 4

Wash working surfaces, utensils and hands after touching raw meat or poultry

Answer 4

This is to avoid cross
contamination as bacteria could otherwise be transferred from the raw meat via these means to other foods

Question 5

Cook thoroughly

Answer 5

This is to destroy (by heat) any harmful bacteria that may be in the raw meat

Question 6

Keep hot foods hot. Refrigerate leftovers or immediately discard

Answer 6

This is ensure that food is kept out of the danger zone and therefore not allowing the bacteria to have the warmth it needs to survive and multiply

Question 7

FOOD POISONING

Answer 7

​An illness that can occur after eating contaminated food

Question 8

CONTAMINATION

Answer 8

This occurs when something gets into food that shouldn’t be there e.g. bacteria

Question 9

BACTERIA

Answer 9

A microscopic organism which might cause disease

Question 10

FOOD HYGIENE

Answer 10

Ensuring that food is safe to eat and has been protected from contamination

Question 11

What are microorganisms

Answer 11

Microorganisms are tiny living things, so small you need a microscope to see them.

Question 12

the names of THREE foods that develop mould if they are stored for too long or are stored incorrectly

Answer 12

Jam ​Fruit ​Cheese

Question 13

Are all microorganisms dangerous

Answer 13

Remember … not all microorganisms are harmful. Some are very useful indeed.

Question 14

Bread

Answer 14

Yeast

Question 15

Quornd

Answer 15

Fungi

Question 16

Yoghurt

Answer 16

Bacteria

Question 17

Blue cheese

Answer 17

Mould

Question 18

What foods are bacteria attracted To

Answer 18

Bacteria prefer to grow in food which is high in protein, vitamins and minerals. State THREE examples of these types of foods

Question 19

What also does bacteria need m_______

Answer 19

Bacteria needs moisture (water) to grow and therefore cannot multiply in dry foods.
However, once dry food is reconstituted (water is added) then the food becomes an ideal breeding ground for bacteria.

Question 20

Bacteria need w_____

Answer 20

Bacteria like to be kept warm – they multiply most rapidly in warm conditions. Look at the thermometer and consider what is happening to the bacteria at each different temperature.

Question 21

Bacteria in -18 freezer temp

Answer 21

**

Bacteria are dormant in the freezer. They are still alive but not multiplying.

Question 22

1- 4°C
In the fridge

Answer 22

Bacteria multiply slowly in the fridge (1-4°C)

Question 23

Cool dry cupbourd

Answer 23

DANGER ZONE!!

Bacteria multiply rapidly between 5 and 63°C

Question 24

When are bacteria destroyed

Answer 24

Bacteria are destroyed between 64 and 100°C.

Question 25

Bacteria need T___

Answer 25

​Time If bacteria are given ‘ideal conditions’ i.e. food, moisture and warmth and they have enough time they will multiply rapidly. In fact each bacterium can divide into two once every twenty minutes in ideal conditions!

Question 26

If a Piece of cooked chicken is infected with 100 bacteria and is left to sit in a warm room how many bacteria will be present when it is eaten an hour later?

Answer 26

8 x 100 =800 bacteria

Question 27

Shopping for food

Answer 27

Consumers may need to be reminded about the importance of packing food safely in the supermarket in order to reduce the risk of bacteria being transferred from raw meat to other foods.

Question 28

Storing food

Answer 28

Once food is brought home it is essential that it is stored in the right place in the kitchen. Study the list of foods and place them in the correct storage area in the kitchen. ​ Frozen peas​​ An open jar of jam ​Flour ​Sandwiches for tomorrow Raw chicken to be used tomorrow ​Ice-cream Cheese​ Fresh cream cake Lettuce ​​Left-over lasagne to be eaten next week​ Jaffa cakes Breakfast cereal ​​Olive oil​​ Ready prepared vegetables

Question 29

Fact

Answer 29

Date Marks Use by dates Some foods such as meat and dairy foods are considered high risk foods because bacteria will grow in them easily. They are moist and usually contain protein, vitamins and minerals. Name FOUR high risk foods ​Chicken, sandwiches, fish, cream A use-by date must be printed on the labels of these foods. The food must be eaten by this date. After this date the food is likely to become unsafe and could cause food poisoning. Where should high risk foods be stored?

Question 30

Fact

Answer 30

Best-before dates Foods, such as dried pasta, are considered low risk because they remain safe to eat for a long time if unopened and these will have a best before date printed on them. Bacteria will not grow in them easily. This means that the food will be at their best quality up until this date. These foods are usually dried foods, canned, in jars or packets. Name FOUR low risk foods that will have a best-before date Coffee, tea, breakfast cereal, flour, biscuits

Question 31

Fact

Answer 31

3. Preparing, cooking, serving and reheating food Below is advice on how to prepare, cook, serve and reheat food safely. Read the information carefully and then answer the questions that follow.

Question 32

Write down THREE examples of potential causes of food poisoning.

Answer 32

Not cooking food properly eg undercooked chicken which is still pink inside • Cross-contamination - where bacteria spreads from a contaminated source e.g. raw meat or dirty dish cloths to ready to eat food • Not storing food properly eg fridge temperatures are above 5°C • Not handling food hygienically eg licking your fingers while making a sandwich

Question 33

Symptoms of camplobacteria

Answer 33

Vomiting, diarrhoea, fever, stomach pains, headache

Question 34

The Food Standards Agency states that you must not wash raw meat and poultry before cooking it. Explain why the FSA gives this advice.

Answer 34

Water containing bacteria could splash around the work surface and contaminate any ready to eat food prepared there.

Question 35

Find out which foods, other than raw meat and poultry, may cause Campylobacter if not cooked or stored properly. Write down TWO examples.

Answer 35

Seafood and shellfish, pate, cooked rice and pasta, egg based products, dairy, fresh cream and milk based products.

Question 36

For some groups of the population Campylobacter can be very dangerous. Name THREE such population groups

Answer 36

Babies, pregnant women, the elderly, those who have an underlying illness

Question 37

Name THREE types of food poisoning bacteria other than Campylobacter.

Answer 37

Listeria, E coli, Salmonella