Food Safety

Question 1

Name 3 groups of people who are likely to be very ill from food poisoning

Answer 1

Very young
Elderly
Pregnant women

Question 2

List 5 main faults resulting in food poisoning

Answer 2

Cross contamination 
Undercooking food 
Cooling food too slowly 
Food made too early and kept at room temp 
Eating raw foods i.e milk

Question 3

What are 4 main hazards

Answer 3

Microbiological
Physical
Chemical
Allergens

Question 4

State 3 benefits of good food hygiene

Answer 4

Prevents food poisoning
Prevents food contamination
Longer shelf life of foods

Question 5

What microorganism causes serious illness

Answer 5

Pathogens

Question 6

What is the shortest time bacteria can divide

Answer 6

10 minutes

Question 7

What do bacteria need to grow

Answer 7

Time
Warmth (5-63°C)
Food
Moisture

Question 8

Name 3 different microorganisms

Answer 8

Bacteria
Viruses
Moulds

Question 9

What is a spore

Answer 9

Resistant bodies formed by microorganisms which can survive under unfavourable conditions

Question 10

What is a toxin

Answer 10

A toxin is produced by microorganisms and promote infection and disease

Question 11

Where should high risk food be stored

Answer 11

Cold stored at or below 5°C
Covered and away from rte food
Below cooked food

Question 12

What happens to bacteria in frozen food

Answer 12

Freezing stops the growth of bacteria

Question 13

List 3 causes of food poisoning

Answer 13

Cross contamination
Undercooking of food
Not reheating food to the correct temp
Cooling food too slowly

Question 14

List 4 foods that are common food poisoning sources

Answer 14

Soft cheese
Raw milk
Ready to eat salads
Raw shellfish

Question 15

State 4 parts of the body food poisoning bacteria are found

Answer 15

Hands
Mouth
Nose
Intestine

Question 16

Name 2 poisonous plants that could cause food poisoning

Answer 16

Mushrooms

Nuts

Question 17

Name 2 metals that could cause food poisoning

Answer 17

Aluminium

Barium

Question 18

4 symptoms of food poisoning

Answer 18

Vomiting
Diarrhoea
Nausea
Stomach pain

Question 19

What temperature should the centre of food be

Answer 19

75°C

Question 20

List 3 types of food preservative

Answer 20

salt
Vinegar
Sulphur dioxide

Question 21

To avoid bacteria growing in dried food

Answer 21

Store in dry areas

Question 22

Name 4 chemical hazards one 1 way to control each

Answer 22

Cleaning products- store cleaning products own their own away from food

Pest bait- keep away from areas where food is prepared

Chemical containers- ensure containers are well labelled and colour coded

Chemicals in food- antibiotics control using delve test

Question 23

Name 3 ways of controlling cross contamination

Answer 23

Use different coloured chopping boards for cooked and uncooked foods
Cover uncooked meats and store away form rte foods
Proper hand washing technique after handling raw meat

Question 24

Name 6 foods that cause allergies

Answer 24

Milk
Gluten 
Eggs 
Soya 
Mustard 
Celery

Question 25

What are severe reaction to allergies

Answer 25

Anaphylactic shock Unconsciousness Death

Question 26

What does HACCP stand for

Answer 26

``` Hazard Analysis Critical Control Point ```

Question 27

What are the principles of HACCP

Answer 27

1. Conduct a Hazard Analysis. 2. Identify the Critical Control Point. 3. Establish the Critical Limits. 4. Establish Monitoring Procedures. 5. Establish Corrective Action. 6. Establish Verification. 7. Establish Documentation.

Question 28

Write down 5 checks when food is delivered

Answer 28

``` Check food temperature Check the package is sealed and free from tears Check the condition of the vehicle Check the freshness and use by dates The label for allergens ```

Question 29

What should you do if frozen food delivered is thawing

Answer 29

Cooked the food straight away | Send back the food if it does not reach required temperature

Question 30

Why is it important to keep delivery record of food

Answer 30

To ensure the food is of good quality entering the premises to provide documentation If required Received food from reputable sources

Question 31

Dry food stores should be

Answer 31

``` Well lit Clean Free from pests Have shelves Have fresh air & ventilation ```

Question 32

4 reasons why canned food may be rejected

Answer 32

It is past it’s use by date The can appears swollen The can is bent Can is leaking

Question 33

Before placing food in the fridge how long should it cool

Answer 33

120 minutes

Question 34

Why should raw food be kept separate from high risk food

Answer 34

To avoid cross contamination

Question 35

List 3 controls relating to chilled food

Answer 35

Check temperature at least once a day Keep raw and cooked food apart Do not overload

Question 36

Food in refrigerators should be covered to prevent

Answer 36

Cross contamination Bacterial growth Food drying out or going off

Question 37

What is stock rotation

Answer 37

Moving products with and earlier date to the front and products with a longer date to the back

Question 38

What are 2 main hazards associated with food preparation

Answer 38

Bacterial growth | Cross contamination

Question 39

List 4 controls that should be used in food preparation

Answer 39

1. Use colour coding 2. Use different utensils for raw and cooked foods 3. Keep food out of danger zone temperature 5-63°C 4. Wash fruit and veg with safe clean water

Question 40

What are hazards associated with cooling of food

Answer 40

Bacterial Growth | Cross contamination

Question 41

List 4 signs of food spoilage

Answer 41

Unpleasant odour Growth of mould Fruit and veg are a slimy or mushy Formation of bubbles or gas

Question 42

Why are foods preserved

Answer 42

To extend the shelf life

Question 43

How can food be cooled down quickly

Answer 43

In a blast chiller Cutting food into slices and putting it on a cold shallow tray Putting food into a cool room

Question 44

State 4 things that accelerate spoilage

Answer 44

Temperature Moisture Oxygen Light

Question 45

Why must head coverings be worn by food handlers

Answer 45

So hair doesn’t fall into food

Question 46

State 2 occasions when protective clothing should be removed

Answer 46

When leaving the premises | When going to the toilet

Question 47

Fingernails should be

Answer 47

Short | Clean

Question 48

Wash hand basins should be provided with

Answer 48

Liquid soap Hot and cold water Paper towels

Question 49

5 occasions were you must wash hands

Answer 49

1. Before handling food 2. After handling raw meat 3. Before handling food for people with allergies 4. After handling money 5. After going to the toilet

Question 50

Why should cuts be covered

Answer 50

To prevent contamination of food

Question 51

3 important points about dressings used to cover cuts

Answer 51

Should be bright coloured ie blue Should be water proof Should be changed regularly

Question 52

Why should jewellery not be worn when handling food

Answer 52

Can collect harmful bacteria | Can fall into the food being produced

Question 53

State 5 responsibilities as a food handler

Answer 53

1. Preparing food 2. Cooking food 3. Serving food 4. Packing food 5. Storing food

Question 54

Describe 6 different powers of authorised officers under food safety

Answer 54

1. Can inspect a food premises without notice 2. Can seize or detain food 3. Can take samples of food for testing 4. Can write an improvement order 5. Can write a closure order 6. Can take action against businesses who do not comply with the law

Question 55

State 4 reasons for cleaning

Answer 55

1. Reduce the risk of cross contamination 2. Prevent problems with pests 3. To comply with law 4. To prevent food poisoning

Question 56

6 reasons for washing hands

Answer 56

1. Before handling food 2. After handling raw meat 3. After using the toilet 4. Before preparing food for someone with an allergy 5. After handling money 6. After touching nose, mouth hair