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Food Dafety Flashcards

(67 cards)

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1
Q

Food poisoning

A

Illness occurred after eating a contaminated food

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2
Q

Bacteria

A

Microscopic organism which may cause disease

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3
Q

Cross contamination

A

When Bactria are transferred from one food to another

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4
Q
A
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5
Q

What ias a example of cross contamination

A

Raw to cooked food

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6
Q

High risk foods

A

Only be stored for a short period of time before coming unsafe to eat

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7
Q

Symptom

A

Sign of disease

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8
Q

Risk groups

A

Groups of the population who are more susceptible to food poisoning

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9
Q
A
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10
Q

Microorganisms

A

Tiny living things which you need a microscope to see

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11
Q

What is food poisoning caused by

A

Bacteria and sometimes mould

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12
Q

What does mould look like

A

Grows on the surface and has a fluffy appearance

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13
Q

Foods that mould easily

A

Berries bread oranges cheese

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14
Q

What does bacteria create

A

Actimel

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15
Q

Yeast

A

Bread

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16
Q

Mould

A

Cheese

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17
Q

Fungi

A

Quorn

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18
Q

What are the 4 conditions need to survive

A

Food warmth moisture time

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19
Q

Bacteria in food

A

Bacteria prefers to grow in foods high in protein vitamins and minerals eg chicken fish milk

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20
Q

Moisture

A

Need moisture to grow when moisture is added to dry rfood in becomes an ideal ground for breeding custard powder cup a soup and a pot noodle

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21
Q

Warmth

A

Like to Be warm multiply rapidly in warm conditions

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22
Q

Time

A

When given ideal conditions bacteria divides into 2 every 20 minutes

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23
Q

Temp chart

A

64-100 dead
5-63 danger zone
1-4 slowly multiplying
-18 bacteria are dormant but not multiplying

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24
Q
A
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25
What should you do when shopping
Check the date Frozen and chilled food should be got near the end of the trip And put in a insulated bag
26
What should be done with raw meats
Bottom of bag and separated from other foods
27
Why should;d hot food be cooled before going into a fridge
Condensation will form creating moisture which is a ideal breading ground for bacteria
28
What foods have a use by date
Chicken cooked ham yogurt cheese
29
Use by dates
Bacteria grows easily in fooods high in protein bits and minerals so there are high riskE
30
Use by dates
Bacteria grows easily in fooods high in protein bits and minerals so there are high risks
31
Where should high risk foods be stored
Fridge or freezer
32
Best before dates
Appear on low risk foods means the food will be best quality till the date then start to loose flavour and texture
33
Whatare low risk foods
Dried canned Jared packeted
34
What should u do when preparing
Clean dishes and surfaces Done handle foods Keep high risk foods out of danger zone
35
Cooking
Cook meat throughly
36
Serving
Serve hot food above 63 And cold food below 4
37
Rehearing
Follow instructions Reheat until piping hot Don’t reheat more than 1
38
Personal hygiene
Hair Jewelly Apron ] Wash hands Don’t sneeze e pr cough Cover cuts
39
Campylobacter
Found in raw meat
40
Symptoms
Nause Vomiting Fever Diahorrea Stoma’s pain
41
Foods that cause camp
Unpasteurised milf Mushrooms ]shjelfish Seafood Pate
42
People at risk of food poisoning
Babies Pregnant Elderly Illness
43
3 types of food poising
Listeria Ecoli Salmonella
44
Carrers in food
Teacher Catering Photographer Scientist Farming Product developer Writer Dietics
45
Chefs
Long hours Different roles Sous chef is second in command Chef is in charge and supervise
46
Environmental health officer
Handle complaints about quLITY HYGIENE AND safety issues Inspect every food premises Can taste shampooed of food for anyalisis Can close unhygienic premises
47
48
Are all microorganisms harmful?
Not all microorganisms are harmful.
49
What are some examples of bacteria?
Examples of bacteria include Actimel, bread, cheese, and quorn.
50
What are the four conditions for bacteria to survive?
1. Food 2. Moisture 3. Warmth 4. Time
51
What role does moisture play in bacterial growth?
Moisture is needed to grow; when water is added, food becomes a breeding ground.
52
What are some examples of food that can become a breeding ground for bacteria?
Examples include custard powder, cup a soup, and pot noodle.
53
What temperature range do bacteria multiply rapidly?
Bacteria multiply rapidly in warm conditions, specifically between 64-100°C.
54
How quickly can bacteria multiply under ideal conditions?
Every bacteria divides into 2 every 20 minutes at 5-63°C.
55
What happens to bacteria at 1-4°C?
Bacteria multiply slowly at 1-4°C.
56
What happens to bacteria at -8°C?
Bacteria are dormant at -8°C; they are still alive but not multiplying.
57
58
What is low risk in food safety?
Bacteria doesn't grow easily in low risk foods.
59
What are the key steps in food preparation?
Preparing, cooking, serving, and reheating.
60
What is the importance of cooking meat?
Cook meat thoroughly.
61
What should be avoided when serving food?
See to it that food is not done by serving it hot.
62
What is a personal hygiene practice in food handling?
Keep hair back and clean.
63
What should be removed before handling food?
Remove jewelry.
64
What is a crucial step before handling food?
Wash hands.
65
What should be done with cuts before handling food?
Cover cuts.
66
What should not be done while handling food?
Don't sneeze or cough.
67
What should be removed for hygiene?
Remove nail polish.

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