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Flashcards in Food Safety Deck (24):
1

What type of microorganisms spoil food

Pathogenic ones

2

What are the 5 conditions that microorganisms need to grow

A warm temp
Moisture
Food
The right pH (around 7)
Time

3

What could you do to food that will stop the microorganisms growing

Put it in the fridge to change the temp
Pickle it to change the pH

4

What is food for microorganisms

Protein

5

What conditions do high risk foods satisfy

Moisture and food(protein)

6

How long is the shelf life for high risk foods

Short

7

Name the 5 high risk foods

Cooked Meat/fish
Dairy
Gravies/stocks
Shellfish
Cooked rice

8

What does the food have to be to be classed as high risk

Ready to eat

9

How can we identify when high risk foods are spoiling

Meat going slimy
Milk smelling sour
Cheese going mouldy

10

What can pathogenic microorganisms also cause

Food poisoning

11

What kind of signs do pathogenic bacteria leave

Nothing, the taste odour texture and colour is not affected

12

How can we identify un-spoilt meat and fish

Meat should be brightly coloured and firm
Fish should have shiny skin, red gills and clear eyes

13

What are enzymes

Biological enzymes

14

What do enzymes cause fruits to do

Ripen, which affects sweetness, colour and texture

15

What do enzymes in bananas break down

The starch, which makes the banana softer and sweeter

16

What causes sliced fruit to brown

The oxygen in the air

17

What speeds up the process of browning

Enzymes

18

Name an example of enzymes browning

Bananas being left too long that the enzymes overripen them, leaving the fruit a brown colour

19

How does adding acid prevent the work of enzymes

The acidic conditions don't agree with the enzymes, so it slows them down and stopes enzymes browning

20

What is blanching

Plunging into boiling water for a short period of time

21

What do you do after blaching fruit to prevent further enzymic browning

Freeze it

22

What does mould spoil

Bread, cheese and fruit

23

Where do yeasts most commonly grow

Fruit such as grapes blackberries and tomatoes

24

How do yeasts spoil fruit

They ferment the sugars, making them into alcohol and carbon dioxide