Food Safety

Question 1

What does warmth have to do with bacterial growth

Answer 1

They rapidly reproduce in warm temperatures
5-63 degrees Celsius is the danger zone

Question 2

What temperature is a fridge and freezer

Answer 2

Fridge 1-4 degrees
Freezer -18 degrees

Question 3

What foods promote bacteria growth

Answer 3

Meat and dairy products as they have high nutrients

Question 4

How often does bacteria reproduce

Answer 4

Every 20 minutes

Question 5

What PH do food poisoning bacteria prefer

Answer 5

7

Question 6

State 3 symptoms of campylobacter poisoning

Answer 6

-vomitting
-fever
-stomach cramps

Question 7

State 3 food sources of campylobacter poisoning

Answer 7

-raw or uncooked meat
-untreated water
-unpasteurised milk

Question 8

State 3 methods of control for campylobacter

Answer 8

-prevent cross contamination
-cook meats
-wash pre packed salad leaves

Question 9

State 3 symptoms of e.coli

Answer 9

-vomitting
-stomach cramps
-kidney failure

Question 10

State 3 food sources of e.coli

Answer 10

-raw meat
-raw fish
-unpasteurised milk

Question 11

State 3 methods of control for e.coli

Answer 11

-prevent cross contamination
-cook meat products thoroughly
-choose pasteurised milk and cheese

Question 12

State 3 symptoms of listeria

Answer 12

-convulsions
-meningitis
-blood poisoning

Question 13

State 3 food sources of listeria

Answer 13

-unpasteurised cheese
-pre-packed sandwiches
-smoked salmon

Question 14

State 3 methods of control for listeria

Answer 14

-cook meat thoroughly
-wash raw veg
-choose pasteurised cheese

Question 15

State 3 symptoms of salmonella

Answer 15

-fever
-vomitting
-diarrhoea

Question 16

State 3 food sources of salmonella

Answer 16

-poultry
-eggs
-raw meat

Question 17

State 3 methods of control of salmonella

Answer 17

-wash hands after handling raw chicken
-fully cook eggs/meat/chicken above 63 degrees in the centre
-keep raw food away from cooked foods

Question 18

What would go in the top shelf of a fridge

Answer 18

-dairy products
-yogurt
-cream

Question 19

What would go in the top and middle shelves of a fridge

Answer 19

-butter
-packaged goods
-jam

Question 20

What goes in the bottom shelf of a fridge

Answer 20

-raw meat
-poultry
-fish

Question 21

What goes in the salad drawer of a fridge

Answer 21

-ready to eat salad
-fruit
-other veg

Question 22

Name 4 points for personal hygiene

Answer 22

-wash hands regularly
-avoid handling food while unwell
-wear a clean apron
-remove all jewellery

Question 23

Name 4 points of food preparation and cooking

Answer 23

-wash and dry hands thoroughly before handling food
-keep raw and cooked food apart
-avoid preparing food while ill
-use separate chopping boards for raw and cooked foods

Question 24

Summarise inspecting food premises

Answer 24

-EHP inspect where food is manufactured or handled
-they insure appropriate safety measures are in place
-hotels/restaurants/food retailers/schools

Question 25

Summarise enforcement of the food legislation

Answer 25

-food safety order 1991 -food hygiene regulations 2006 -food information regulations 2014

Question 26

Summarise establishing food standards

Answer 26

-EHP create food sampling plans -testing to detect presence of toxins -of the public

Question 27

Summarise advising and education on food based businesses

Answer 27

-EHP provides free support for businesses -advise appropriate food contact

Question 28

Summarise hygiene education

Answer 28

-EHP promote initiatives to prevent food poisoning at home -organise training for people working in the food industry

Question 29

Summarise investigating food complaints

Answer 29

-EHP investigates complaints from consumers -regarding food born illness

Question 30

State 4 points of the NI food safety order 1991

Answer 30

-unfit for human consumption -has been declared injurious to health -inspect and seize the food product -falsely or misleading labels

Question 31

Summarise food hygiene regulations

Answer 31

-cold holding requirements make it an offence to store food that is above 63 degrees and may support growth of pathogenic microorganisms -hot holding requirements make it an offence to store food below 63 degrees and may support pathogenic microorganisms -restrictions on the sale of raw milk -the requirements that food businesses have hazard analysis and critical control points HACCP procedures in place which ensures such businesses have appropriate steps and control potential food safety risks