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Flashcards in Day 1 Deck (22)
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1

What is a safe food?

A food that is free from contaminates and will not cause harm, injury or illness

2

What is a high risk food?

A RTE food that under favourable conditions support the multiplication of pathogenic bacteria

3

Give an example of a high risk food?

Cooked meats, sandwiches, cooked egg or fish products, rice or shellfish

4

What is a Hazard?

A biological, chemical or physical agent in, or condition of food with the potential to cause harm to the consumer

5

What is contamination?

The presents or introduction of a hazard

6

What 6 things do bacteria need in order to grow?

1) Time
2) available water
3) Temperature
4) Food/Nutrients
5) PH
6) Oxygen

7

What is the process called where bacteria multiply?

Binary Fission

8

What PH does most bacteria grow in?

4.5 acid to 7.5 alkaline

9

What is a vegetative state?

When bacteria are growing or multiplying

10

What is a spore?

A resistant resting phase which protects them against adverse conditions

11

What is Cross Contamination?

The transfer of bacteria from raw food to RTE food by direct or indirect contact

12

What is the danger zone?

The temperature range between 5C and 63C where most bacteria will grow rapidly

13

What is a disinfectant?

A chemical used to reduce micro organisms to a safe level, but not spores

14

What is a sanitizer?

A combination of a detergent and disinfectant

15

What is a detergent?

A chemical used to remove dirt, grease and food particles. Does not kill bacteria

16

What is HACCP?

A food safety system which identifies, evaluates and controls hazards which are significant for food safety

17

What are the 7 principles of HACCP?

1) Hazard Analysis
2) CCP
3) Critical limits
4) Monitoring System
5) Corrective action procedure
6) Verification
7) Documentation

18

What is the name of the process that a spore needs to go though in order to start multiplication/Binary Fission?

Germination

19

What pathogen has an incubation period of up to 3 months?

Listeria

20

What is the ideal growth range for most bacteria?!

20-50c

21

What are the 6 stages of cleaning?

1) pre clean - remove debris
2) main clean - detergent
3 immediate rinse - remove detergent
4) disinfectant
5) final rinse - remove disinfectant
6) Air Dry

22

What are the 5 extra codex principles?

1) assemble the team
2) describe the product
3) intended use
4) flow diagram
5) Confirmation of flow