FOOD SAFETY AND HYGIENE Flashcards Preview

A Level Food Technology > FOOD SAFETY AND HYGIENE > Flashcards

Flashcards in FOOD SAFETY AND HYGIENE Deck (33):
1

Where staphylococcus aureus is found

Meat/ meat products

Poultry

Salads

Cream pastry

Dairy

2

Symptoms of staphylococcus aureus

Vomiting

Abdominal pain

Diarrhoea

3

How staphylococcus aureus is destroyed

Boiling for 30 minutes

4

Where E-coli is found

Sewage

Soft cheese

Minced beef

Chicken

5

Symptoms of E-coli

Vomiting

Abdominal pain

Diarrhoea

6

How e-coil is destroyed

Heating about 55 degrees

7

Where salmonella is found

Raw meat

Poultry

Eggs

Milk

Dairy

Cream

Fish

8

Symptoms of salmonella

Fever

Headache

Vomiting

Abdominal pain

Diarrhoea

9

How is salmonella destroyed

Heat

10

Where is listeria found

Pasteurised milk

Cheese

Ice cream

Raw veg/ meat/ milk/ fish

Cooked poultry

11

Symptoms of listeria

Flu

Nausea

Vomiting

Diarrhoea

Miscarriage/ still birth

Meningitis

Septicaemia

12

How is listeria

Killed about 91 degrees

13

Where is campylobacter is found in

Meat

Poultry

Raw milk

Untreated water

Chickens

14

Symptoms of campylobacter

Diarrhoea

Flu

Headache

Fever

Abdominal pain

15

How is campylobacter destroyed

Killed above 60 degrees

16

Where is bacillus cereus found

Rice

Cereal

Starchy food

17

Symptoms of bacillus cereus

Abdominal pain

Vomiting

Nausea

18

How is bacillus cereus destroyed

Heating above 126 degrees for 90 minutes

19

Where is clostridium botulinum found

Foods not heated before eating

Low acid food

Under sterilised foods

20

Symptoms of clostridium botulinum

Difficulties talking/ breathing/ swallowing

Double vision

Headaches

Nausea

Vomiting

Paralysis
|
- > can lead to death

21

How is clostridium botulinum destroyed

Boiling for 4 hours

22

Where is clostridium perfringens found

Meat/ meat products

Gravy

23

Symptoms of clostridium perfringens

Abdominal pain

Diarrhoea

24

How is clostridium perfringens destroyed

Steaming/ stewing for 4 hours

25

Factors affecting bacteria growth

Moisture - bacteria needs moisture to reproduce (gravy)

Time - when bacteria is reproduce they divide and multiply - binary fission

Food - bacteria needs nutrients to grow and found in high risk foods

Warmth - mostly likely reproduce between 5 and 63 degrees

pH - bacteria foods neutral foods and able to grow rapidly in pH 7

Oxygen - aerobic bacteria needs oxygen for energy to grow

26

Examples of high risk foods

Foods high in moisture/ protein

Shell fish/ fish
Meat
Poultry
Eggs
Cheese
Milk
Cream
Cooked rice

27

Examples of medium risk foods

Pre packages cakes
Bread
Fruit/veg

28

Examples of low risk foods

Unlikely to cause food poisoning

Flour
Sugar
Dry biscuits
Canned foods
Crisps

29

Personal hygiene in working environment

Tie long hair back - prevent hair falling in food (physical contamination)

Wash hands - prevents contamination from raw meat to other foods and work surfaces

Remove jewellery - rings can trap bacteria

Wear apron - clothes carry bacteria

Cover cuts with blue plasters - cuts contain bacteria and blue because can easily been seen

Sickness - transfer to food and spread to other people

Clean serving equipment

30

Storing of food - FRIDGE

Less risk of food poisoning (bacteria growth slows)
Fresh foods stored

Store in correct place ( raw meat bottom)

fridge below 5 degrees

avoid hot food in fridge

remove food past use by date

avoid opening a lot to prevent warm air entering

31

Storing of food - FREEZING

Shelf life extended (bacteria dormant)

Water content becomes solid to prevent multiplying of bacteria

Structure can be damaged when thawed - colour/ texture/ flavour/ nutritional value



32

Storing of food - DRY

Out of sunlight

Dry/ ventilated area

Stock rotation

Temperatures between 10 and 21 degrees

33

Different types of contamination

Physical - any item which may fall into food (hair/ nails/ plasters/ metal/ bugs/ glass)

Chemical - cleaning materials (pesticides/ perfumes/ machine oil)

Biological - bacteria/ yeasts/ moulds - pathogenic bacteria