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GCSE Foodtec > Food Saftey > Flashcards

Food Saftey Flashcards

(55 cards)

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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?

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A

Living things that transfer bacteria

Eg: insects, hands, people,sneezing

24
Q

Describe salmonella

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A

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

25
Describe staphylococcus aureus
Symptoms = vomiting, diarrhoea Found in = meat and poultry products and dairy products, source: food handler Duration = up to 24h
26
Describe clostridium botulinum
Duration = ☠️ DEATH Found in = dirt Symptoms = difficulties in breathing, swallowing
27
Describe E. Coli
Symptoms = kidney failure, abdominal pain Found in= contaminated water with sewage, cattle, raw meat, raw milk Duration = five days
28
What are bacteria reservoirs?
Best conditions for bacteria and therefore they are found there . Eg in damp area such as armpits, mouth, intestines
29
What are some examples of uninvited guests?
Flies, mice and cockroaches
30
What is the difference between a sanitiser, detergent and disinfectant?
Detergent : dissolves grease Disinfectant : is anti bacterial A sanitiser is both of them combined
31
What is the cleaning system?
1. Pre clean 2. Main clean 3. Rinse 4. Disinfectant 5. Final rinse 6. Dry
32
What is stock rotation?
Putting the more older stuff at the front and newer stuff at the back to prevent food wastage
33
What is some advice handling food?
``` ▪️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
What does HACCP stand for?
Hazard analysis and critical control points. It identifies hazards and puts an action in place to prevent this.
35
What is conduction?
Micro waves from one molecule to another
36
What is radiation?
Rays of heat
37
What is convection?
Current /liquid rising up and down like milk
38
What is the temperature for a freezer?
- 18 degrees
39
What temperature freezes water?
-32 degrees
40
What is the difference between a prohibition order and an emergency prohibition order?
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
What is an improvement notice?
Where there are some minor things that could be improved , and so there will be a returning visit after 3 weeks
42
What did the 1990 act specify?
Cleaning schedules, date codes, no misleading images of food, separate hand washing facilities
43
What did the 1995 specify?
All the temperature and HACCAP
44
Why is temperature control important?
To make sure the amount of bacteria present is at a safe level , and cannot cause food poisoning when consumed
45
Why should food not be refrozen?
It will damage the quality of the product, texture is lost. The bacteria was never really killed and only lay dormant
46
Why is cooked rice dangerous?
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
How does bacteria make you ill?
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
what is some information required by food labels?
49
what should you look out for when buying food?
* reputable supplier * visual checks: packading damaged/ frsh food * labelling and date marks: instructions on storing and preparing food
50
how must you store foods?
* refrigorators: growth of micro organisms are slowed down (0-5) * freezers:-18
51
what foods can be freezed and notes | veggies, fruit
* 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
thawing and refreezing
* 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
tips for storing food in the fridge
* 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
how would you prevent cross contamination when preparing foods
* 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
why has there been an increase in food poisoning?
* 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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