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GCSE Foodtec > Food Saftey > Flashcards

Food Saftey Flashcards

1
Q

What are micro- organisms?

A

Tiny living things , such as yeast/ mould/bacteria which cause food spoilage and can only be seen through a microscope 🔬

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2
Q

What are the conditions for bacterial growth?

A 
🦠warmth
🦠moisture 
🦠food
🦠time 
These conditions are found in high risk foods
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3
Q

What are high risk foods?

A

Foods that are ideal for the growth of bacteria or micro organisms.

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4
Q

What is binary fission?

A

A process where bacteria reproduce by dividing in two every 10 minutes

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5
Q

What is the danger zone?

A

5 - 63 degrees
Where bacteria is most active , optimum temperature range for growth
<5 they become dormant
>70 they get killed

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6
Q

Why can foods that are dehydrated or freeze dried can be stored for longer?

A

As the moisture has been removed and bacteria can no longer grow there

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7
Q

What do high risk foods all contain?

A

Nitrogen (which is found in protein) CHOPSIN

As this is what bacteria feeds on

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8
Q

Do bacteria need oxygen to grow?

A

No , they grow anaerobically and aerobically

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9
Q

Describe moulds

A

⏺not all harmful , only harmful when produce mycotoxins(poisonous)
⏺visible to eye
⏺grow in threads
⏺reproduce by producing spores , which travel in the air and settle on other things
⏺⏺

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10
Q

How do bacteria not die under 5 degrees

A

They form spores (jackets) and therefore remain dormant - cannot grow

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11
Q

What are needed conditions for mould to grow?

A

🟢oxygen
🟢20-30 degrees
🟢dry conditions
🟢high salt /sugar concentrated foods

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12
Q

Describe yeast and the required conditions to grow?

A

Normally spoils high sugar foods :eg- fruits.
It is white from the outside and starts o spread though budding
⚪️need warm conditions
⚪️do NOT need oxygen to grow

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13
Q

What temperature is the legal requirement for fridges?

A

<8 degrees - legal

<5 degrees the reasonable

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14
Q

What temperature is food at hot holding kept at?

A

> 63 degrees

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15
Q

What temperature does meat have to be to assume to be ‘cooked’?

A

Using a food probe , 2 minutes at the centre for 72 degrees

Or a quick probe of 75 degrees in centre

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16
Q

What is an individual threshold?

A

How much bacteria is needed to make you ill

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17
Q

What is the onset time?

A

OT

The amount of time it takes from to digestion to symptoms to show

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18
Q

What is cross contamination?

A

When preparing food micro organism can transfer from raw to cooked foods, causing infection

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19
Q

What is direct contamination?

A

When one type of food touches or drips onto another type of food.
Eg: chicken blood dripping on salad

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20
Q

What is indirect contamination?

A

The result of transmission of bacteria from your hands , kitchen surfaces or utensils onto food

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21
Q

What is food poisoning?

A

Illness caused by eating contaminated food .

Contaminated food = bacteria , viruses,toxins

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22
Q

What is a vehicle and some examples?

A

Non living things that can transfer bacteria.

Eg: chopping boards, knives,cloths, surfaces, utensils

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23
Q

What is a vector and some examples?

A

Living things that transfer bacteria

Eg: insects, hands, people,sneezing

24
Q

Describe salmonella

A

Duration = 1 to 8 Days
Found in = raw meat, eggs, milk, dairy
Symptoms = fever, headache, vomiting

25
Q

Describe staphylococcus aureus

A

Symptoms = vomiting, diarrhoea
Found in = meat and poultry products and dairy products,
source: food handler
Duration = up to 24h

26
Q

Describe clostridium botulinum

A

Duration = ☠️ DEATH
Found in = dirt
Symptoms = difficulties in breathing, swallowing

27
Q

Describe E. Coli

A

Symptoms = kidney failure, abdominal pain
Found in= contaminated water with sewage, cattle, raw meat, raw milk
Duration = five days

28
Q

What are bacteria reservoirs?

A

Best conditions for bacteria and therefore they are found there .
Eg in damp area such as armpits, mouth, intestines

29
Q

What are some examples of uninvited guests?

A

Flies, mice and cockroaches

30
Q

What is the difference between a sanitiser, detergent and disinfectant?

A

Detergent : dissolves grease
Disinfectant : is anti bacterial
A sanitiser is both of them combined

31
Q

What is the cleaning system?

A
  1. Pre clean
  2. Main clean
  3. Rinse
  4. Disinfectant
  5. Final rinse
  6. Dry
32
Q

What is stock rotation?

A

Putting the more older stuff at the front and newer stuff at the back to prevent food wastage

33
Q

What is some advice handling food?

A 
▪️no jewellery
▪️wounds sealed in colourful plasters
▪️apron
▪️nails kept short and clean
▪️hands washed frequently 
▪️minimise the amount of time spent with food
▪️dry hands as wets spread bacteria more easily 
▪️hair tied back in a net
34
Q

What does HACCP stand for?

A

Hazard analysis and critical control points. It identifies hazards and puts an action in place to prevent this.

35
Q

What is conduction?

A

Micro waves from one molecule to another

36
Q

What is radiation?

A

Rays of heat

37
Q

What is convection?

A

Current /liquid rising up and down like milk

38
Q

What is the temperature for a freezer?

A
  • 18 degrees
39
Q

What temperature freezes water?

A

-32 degrees

40
Q

What is the difference between a prohibition order and an emergency prohibition order?

A

In a normal prohibition the place must be shut down but not immediately.
In an emergency it has to be shut within the next 24 hours

41
Q

What is an improvement notice?

A

Where there are some minor things that could be improved , and so there will be a returning visit after 3 weeks

42
Q

What did the 1990 act specify?

A

Cleaning schedules, date codes, no misleading images of food, separate hand washing facilities

43
Q

What did the 1995 specify?

A

All the temperature and HACCAP

44
Q

Why is temperature control important?

A

To make sure the amount of bacteria present is at a safe level , and cannot cause food poisoning when consumed

45
Q

Why should food not be refrozen?

A

It will damage the quality of the product, texture is lost. The bacteria was never really killed and only lay dormant

46
Q

Why is cooked rice dangerous?

A

It’s a high risk food as it won’t be cooked again.
Vulnerable to bacteria such as bacillus cereus, which forms spores and therefore won’t be killed , yet will still multiply

47
Q

How does bacteria make you ill?

A

When ingested in the body , toxins are produced as the reproduce. These toxins irritate the intestines and make you I’ll causing things like diarrhoea

48
Q

what is some information required by food labels?

A
49
Q

what should you look out for when buying food?

A
  • reputable supplier
  • visual checks: packading damaged/ frsh food
  • labelling and date marks: instructions on storing and preparing food
50
Q

how must you store foods?

A
  • refrigorators: growth of micro organisms are slowed down (0-5)
  • freezers:-18
51
Q

what foods can be freezed and notes

veggies, fruit

A
  • foods that have a large propertion of water and delicate cell structure will not freeze, because ice crystals will damage the cell structure- causing it to collapse
  • veggies- blanch before to stop enzymic activity which will change colour, flavor, texture
  • not strawbs
52
Q

thawing and refreezing

A
  • thwaing : structure damaged and loss in colour, flavour, texture & nutritional value
  • refreezing :bacteria grow quickly in thawed food because the cells have been damaged
53
Q

tips for storing food in the fridge

A
  • avoid opening the door regulalrly and bringing in warm air
  • avoid putting hot food in, as raises the temp for othr foods
  • cover food
  • raw and high risk foods at the bottom of the shelf
54
Q

how would you prevent cross contamination when preparing foods

A
  • food hygenine: washing hands, raw and cooked foods seprate, personal hygeine, working syrfaces clean with antibacterial spray, bins covered, hot food not in fridge
  • indirect/direct contamination
55
Q

why has there been an increase in food poisoning?

A
  • microwaves- not cooked/ defrosted to th correct temperature
  • incraesed use of cook chill foods which are high risk
  • foods not stord at high temp
  • not prepared correcctly
  • poor personal hygeine
  • hot foods not kept above 63
  • not reheating food to correct temperature

GCSE Foodtec (7 decks)

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