Food Preparation Guidelines Flashcards Preview

Home Economics: 11.1 - Food Safety and Hygiene and HACCP > Food Preparation Guidelines > Flashcards

Flashcards in Food Preparation Guidelines Deck (13)
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1

How does one prevent the contamination of food by insects during preparation?

Food should be kept covered

2

Why should food be kept covered until use during preparation?

To prevent contamination of the food by insects

3

Why should one avoid over-handling food and wear gloves or use tongs when preparing food ?

To reduce the risk of bacterial contamination

4

How should one prevent cross contamination during the preparation of food?
(3)

By keeping raw foods separate from ready-to-eat foods

By using separate chopping boards and cleaning cloths

By cleaning equipment, countertops and hands between preparation

5

What is prevented by keeping raw foods separate from ready-to-eat foods and by using separate chopping boards and cleaning cloths and by cleaning equipment, countertops and hands between preparation?

Cross contamination is avoided

6

Where should one wash their hands in the kitchen?

One should use a separate sink to the one used for the preparation of food

7

Why should separate sinks be used for the preparation of food and for washing hands?

To prevent contamination of either hands or food

8

Why should frozen meat and poultry be thawed completely before cooking?

As if cooked from frozen then the centre may not cook fully which increases the risk of food poisoning

9

What may occur if food is cooked while still frozen?

The centre of the food may not cook completely which may cause food poisoning as all bacteria may not be killed

10

Why should perishable foods be kept in the fridge up until use?

As room temperature is within the temperature danger zone for bacterial growth

11

What should be done with perishable foods to kept them to prevent the growth of bacteria?

Perishable foods should be kept in the fridge for as long as possible at 5 degrees Celsius up until use

12

Why should fruit and vegetables be washed thoroughly before they are prepared and cooked?

To ensure all dirt, insecticides and pesticides are washed off

13

List all the food preparation guidelines
(9)

Keep food covered - prevent contamination by insects during preparation

Avoid over-handling food - wear gloves - use tongs - reduce the risk of bacterial contamination

Raw foods separated from ready-to-eat foods - prevent cross contamination

Use different chopping boards and cleaning cloths for each job when preparing raw food and ready-to-eat foods to prevent cross contamination

Clean equipment, countertops and hands between preparing raw food and ready-to-eat food to prevent cross contamination

Use one sink to wash your hands and a different one to prep food

Thaw frozen meat or poultry completely from frozen before cooking to ensure the centre will cook completely - prevent food poisoning

Keep perishable foods in the fridge (5 degrees) up until use as room temperature is within the danger zone for bacterial growth

Wash fruit and veg thoroughly to ensure all dirt, insecticides and pesticides are washed off