Food spoilage

Question 1

What are the six causes of food spoilage?

Answer 1

Microorganisms
Enzymes
Insects and rodents
Chemical reactions
Environmental factors
Time

Question 2

What are perishable foods?

Answer 2

Foods more likely to go off

Question 3

What are the signs of food spoilage?

Answer 3

Discolouration
Changes in texture
Visible mould
Unplesant odour
Changes in flavour

Question 4

What are ambient foods?

Answer 4

Foods that can be stored at room temperature

Question 5

Chilled foods should be stored below what temperature?

Answer 5

8oC

Question 6

Frozen foods should be stored below what temperature?

Answer 6

-18oC

Question 7

Hot foods should be stored above what temperature?

Answer 7

63oC

Question 8

Is food safe to eat after the use-by date?

Answer 8

No

Question 9

Is food safe to eat after the best before date?

Answer 9

Yes

Question 10

What are the three categories of contamination?

Answer 10

Chemical
Physical
Biological

Question 11

What term describes harmful bacteria?

Answer 11

Pathogenic

Question 12

What makes a food high risk?

Answer 12

Moist
Ready to eat
High in protein

Question 13

What is a high risk food?

Answer 13

Food more likely to cause food poisoning

Question 14

What are the four conditions needed by bacteria to multiply?

Answer 14

Time
Moisture
Warmth
Food

Question 15

What term describes the way bacteria multiply by growing and splitting in two?

Answer 15

Binary fission

Question 16

What is binary fission?

Answer 16

The way bacteria multiply by growing and then splitting in two

Question 17

How long does it take for bacteria to multiply?

Answer 17

10-20 minutes

Question 18

What is the danger zone?

Answer 18

5-63oC

The temperature range bacteria multiply the quickest in

Question 19

What are spores?

Answer 19

Heat proof coatings that some bacteria can develop

Question 20

Name two spore forming bacteria

Answer 20

Bacillus cereus

Clostridium perfringens

Question 21

What are toxins?

Answer 21

Waste produced by bacteria that are heat resistant and can cause food poisoning

Question 22

What is cross contamination?

Answer 22

When bacteria is spread from one food or surface to another

Question 23

What colour plasters should be worn in kitchens?

Answer 23

Blue or brightly coloured

Question 24

What does HACCP stand for?

Answer 24

Hazard
Analysis
Critical 
Control 
Point

Question 25

What is HACCP?`

Answer 25

A food safety system

Question 26

In relation to HACCP, what is a hazard?

Answer 26

Anything that can cause harm to people

Question 27

In relation to HACCP, what is a critical control point?

Answer 27

The stage at which hazards are identified and either removed or made safe

Question 28

What is food preservation?

Answer 28

Making food last longer

Question 29

How does heat preserve foods?

Answer 29

Kills most microorganisms | Stops enzyme activity

Question 30

How does freezing preserve foods?

Answer 30

Make microorganisms inactive

Question 31

How does drying preserve foods?

Answer 31

Removes moisture so microorganisms cannot reproduce

Question 32

Why are foods packaged?

Answer 32

Protect from damage Minimise bacterial contamination Make it easier to transport and store Provide information e.g. contact details, ingredients

Question 33

What information must legally be on food packaging?

Answer 33

``` Manufacturers contact details Place of origin Name and description of product Weight of product Ingredients Allergens Storage and cooking instructions Shelf life date Nutritional information ```

Question 34

In what order are ingredients listed on food packets?

Answer 34

Weight, descending (from biggest to smallest)

Question 35

What is MAP packaging?

Answer 35

Air is removed from containers and replaced with carbon dioxide/nitrogen which slows the decay rate of food

Question 36

List five packaging materials used for foods

Answer 36

``` Paper Cardboard Plastic Metal Glass ```

Question 37

What is vacuum packaging?

Answer 37

When all air is removed from packets to stop bacteria multiplying

Question 38

What is onset time?

Answer 38

The time it takes to develop symptoms of food poisoning after consuming

Question 39

What does the term anaerobic mean?

Answer 39

Being able to exist without oxygen