Food Saftey Flashcards
(27 cards)
In what temperature range do bacteria multiply rapidly?
6-63oC
What is the cooking temperature?
74oC
What is the chill temperature?
2-5oc
What is the frozen temperature between?
-18 to -22oc
What is the definition of cross contamination?
The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands.
What is the definition of contaminated food?
Foods that contain harmful bacteria
What is the definition of danger zone?
The range of temperatures at which most bacteria multiply rapidly: between 5 and 63oC.
What are the 4 conditions for bacteria to grow?
Moisture, time, warmth and food
What do the following actions take away:
Wrapping in Cling Film
Dehydrating
Freezing
Eating before use by date
Cooking
Refrigerating
Pickling
Adding salt
Sealing in a can or jar
Oxygen
Moisture
Right temperature
Enough temperature
Right temperature
Right temperature
Right pH
Moisture
Oxygen.
Where is campylobacter found in?
Found in raw or undercooked meat and poultry, unpasteurised milk.
Where is salmonella found in?
Found in raw eggs, raw or undercooked meat and poultry, unpasteurised milk, untreated water.
Where is E.Coli found in?
Parasites, found in food/drink contaminated with faeces.
How often do bacteria divide in ideal conditions?
Divides every 20 minutes
In what five ways can bacteria be transported by
Hands, dirty kitchen utensils, insects, chopping boards, cloths.
What’s it called when something has bacteria transferred to it?
Cross contamination
What should people do to defrost food if using straight away or for later?
Defrost only in microwave if intend to cook straight away otherwise in the fridge
What should workers handling food ensure (concerning clothing)?
Start work with clean work wear or uniform; wear an apron.
What should be used to test if food is cooked?
Food probe thermometer.
What are the following boards used to prepare:
Green board
Red Board
Blue Board
Brown board
Yellow Board
White Board
Salad fruit
Raw meat
Fish (raw)
Vegetables
Cooked meat
Bakery and dairy
What happens in a true food allergy?
Where the body sees the food as harmful and makes specific antibodies to fight off the allergens found in these food.
What can symptoms caused by an allergic reaction to food range from?
Range from skin reactions: which include itching and rashes (urticarial); swelling (angioedema); gut symptoms; vomiting; stomach ache and diarrhoea.
What are the symptoms associated with and what do these include?
Gut symptoms such as bloating; diarrhoea; constipation; and IBS and skin problems such as eczema.
What is lactose intolerance?
Where the enzyme lactase isn’t produced in large enough amounts to break down the lactose (milk sugars) in milk
What are the fourteen most common type of allergens in food?
Celery
Cereals containing gluten
Crustaceans (eg crab, lobsters)
Eggs
Fish
Lupin
Milk
Molluscs
Mustard
Nuts
Peanuts
Sesame seeds
Soya
Sulphur dioxide (sometimes known as sulphites).
