Food Related Cause Of Ill Health And Food Safety

Question 1

What is a microbe

Answer 1

Mircoscopic plants and animals

Question 2

Types of microbes

Answer 2

Bacteria,mould,yeast

Question 3

Where are microbes found

Answer 3

Air,water,soil,dirt,dust,packaging,clothes,surfaces,equipment,people,insects and animals

Question 4

How can microbes grow and multiply

Answer 4

The right temperature
Water(moisture)
Food to eat
Time to grow
Right amount of acid and alkali

Question 5

Why do microbes make food unsafe and unfit to eat

Answer 5

• They put waste products and poisons into the food
• If people eat these, they become ill with food poisoning
• Large numbers of microbes in a food can make people ill because they irritate the digestive system

Question 6

Ways that food handlers can prevent the cross contamination of mcirobes

Answer 6

• washing their hands before handling food; after handling raw meat, poultry, fish and eggs; after visiting the toilet; after putting food waste in the bin, after sneezing into a tissue
• keeping raw and cooked foods separate during storage and using separate
  equipment to prepare them
• using colour-coded boards and knives to prepare different types of food

• Cook food to a high temperature (at least 70°C) which will kill many microbes

• Cool food to a low temperature (0-5°C in a refrigerator). Microbes will still grow and multiply, but only very slowly

• Freeze food (minus 18° C to minus 22° C in a freezer). Microbes will become inactive (dormant) but will still be alive

• Dry food by taking out moisture, which will kill many microbes

• Cover food and store it correctly to stop microbes getting into it

• Preserve food by killing microbes:
- in acid (e.g. vinegar in pickles)
- in salt (e.g. dried salted fish)
- in sugar (e.g. jam).

Question 7

What happens to microbes when frozen

Answer 7

Microbes will be inactive but will be alive

Question 8

What happens to mcirobes when food is stored in the refrigerator

Answer 8

Cool food to a low temperature (0-5°C in a refrigerator). Microbes will still grow and multiply, but only very slowly

Question 9

Signs of food poisoning that you cannot see

Answer 9

Headache,weakness,cold,stomach ache,feeling sick,aching

Question 10

Signs of food poisoning that you can seen

Answer 10

Dizziness,high body temp,diarrhoea,being sick

Question 11

Two groups of people for whom food poisoning is very dangerous?

Answer 11

Elderly people

Pregnant women

Question 12

The names of two bacteria that cause food poisoning?

Answer 12

Salmonella,listeria

Question 13

foods where Salmonella is often found?

Answer 13

Chicken,raw meats,

Question 14

How moulds start to grow on foods?

Answer 14

Moulds make food unsafe and unfit to eat by:

• sending out tiny spores (‘seeds’) which land on the surface of food

. The spores germinate (start to grow) and send down roots into the food if conditions are
right

Question 15

What bacteria do in the temperature Danger Zone?

Answer 15

5°c and 63°c bacteria multiply fast

Question 16

Why stainless-steel pans are used in food preparation?

Answer 16

Wouldn’t react with acids with foods thus not feeding the bacteria

Question 17

Why food should be cooked to at least 70°C?

Answer 17

Bacteria start to die from this temperature and on

Question 18

Why cleaning chemicals must not be stored near foods in unlabelled containers?

Answer 18

Sometimes food becomes contaminated with chemicals that are poisonous and will make people ill very soon after they have entered their body. Some other chemicals gradually build up in the body over many months or years, and may eventually cause illnesses such as cancer, liver and kidney failure. Chemicals may get into food because of environmental pollution, e.g. from factories that let chemicals get into rivers and the sea or soil.