Food Hygeine

Question 1

Cleaning in the Kitchen

Answer 1

Very important in order to keep food safe and prevent cross contamination. Areas which need particular attention are: surfaces that come into contact with food surfaces that come into contact with hands.

Question 2

Personal Hygiene 1

Answer 2

Hands = Thoroughly wash and dry hands before after and throughout cooking. Clothing = Clean clothing should be worn Long sleeves rolled up and clean apron worn.

Question 3

Personal Hygiene 2

Answer 3

Jewellery = All jewellery should be taken off and watches. Skin = Cuts and wounds should be covered with a blue paster. Face = Do not cough or spit near or over food.

Question 4

Cooking Foods 1

Answer 4

To reduce food poisoning hot food should be above 63C. Bacteria begins to die when food is above 60C. Some foods change colour when they are cooked.

Question 5

Cooking Foods 2

Answer 5

When cooking red meats there should be no pink meat and should be steaming hot.

Question 6

Cooking Leftovers

Answer 6

Leftovers should be cooled down and stored in the fridge as quickly as possible. When reheated they should be steaming hot and should not be reheated more than once.

Question 7

Chilling Foods

Answer 7

Danger Zone is 5-63C Bacteria multiplies most rapidly within this range of temperatures. Reducing the temperature below 5C will slow the production of bacteria.

Question 8

What is cross contamination and what are the carriers?

Answer 8

The process which bacteria are transferred from one area to another main carriers of cross contamination is humans rubbish pests raw meat and poultry.

Question 9

Cross Contamination - Red Meat

Answer 9

Keep raw meat separate from ready to eat food do not let raw meat drip onto other foods never use the same chopping board for raw meat and other foods never wash meat before cooking.

Question 10

Temperature Zones 1

Answer 10

5-63C Danger Zone bacteria multiplies rapidly at this point. 37C optimum temperature for bacteria growth. 8C Maximum legal temperature for cold food.

Question 11

Temperature Zones 2

Answer 11

5C or below - Ideal temperature a fridge should be at. 75C if cooking food the core temperature should atleast be this also when reheating food this should be the temperature.

Question 12

Safe use of a food probe

Answer 12

Digital probes are used to check temperatures of foods. To use a food probe: clean with a disinfectant wipe before and after use insert into the core part of the food do not touch the bottom of the pan or cooking dish.