General

Question 1

Definition food standards agency

Answer 1

government body responsible for food safety and hygiene. It works to ensure that food is safe to eat, what it says it is, and produced ethically.Enforces:Food safety act 1990Hygiene regulations Allergen labelling

Question 2

Environmental Health Officer EHO definition

Answer 2

Responsible for enforcing food safety laws and ensuring hygiene standards in food businesses. They work for local authorities and inspect food establishments to protect public health. They have the legal authority to inspect food businesses without warning, require businesses to fix hygiene issues and prosecute businesses that repeatedly fail to meet food laws.

Question 3

Due diligence

Answer 3

Being able to process that reasonable action has been taken to avoid a health risk.

Question 4

Critical control points

Answer 4

Stages in food production operation where food safety could go wrong, and where measures can be put in place to prevent this.

Question 5

Glycemic index (GI)

Answer 5

a system for rating foods according to how rapidly and by how much they individually raise the blood glucose level in a person. Low GI food include fruit, vegetables and whole grain foods. High GI food include sugary foods, sugary drinks and potatoes.

Question 6

Why has the glycemic index been criticised?

Answer 6

• As values for specific foods can vary considerably •GI of some foods are affected by factors like fruit ripeness and how it’s prepared or cooked• GI value of specific foods varies up to 50% depending on the person

Question 7

Basal metabolic rate (BMR)

Answer 7

The minimum amount of energy needed by the body to stay alive and function whilst the body is warm and at rest.

Question 8

Metabolic rate

Answer 8

the amount of chemical energy released in the body to carry out biochemical reactions in a given amount of time

Question 9

Why does BMR vary in different people?

Answer 9

BMR accounts for approximately 79% of the energy used by the body, but various depending on factors:•Age- BMR decreases with increasing age after adulthood is reached •Body size- as body grows so does BMR•Pregnancy- Increases as to accommodate growth of newborn

Question 10

Nutrient density

Answer 10

its the measure of the number and quantity of different nutrients in food. an example includes white sugar which only contains one nutrient simple carbohydrates meaning it has a low nutrient density. spinach has a high nutrient density as it contains many different nutrients like protein and many minerals and vitamins.

Question 11

Biological value

Answer 11

how much of a nutrient in a food is used by the body, after the nutrient has been digested and absorbed from the small intestine.

Question 12

High risk foods

Answer 12

foods that favour the growth and multiplication of micro-organisms. Include meat, poultry and seafood.

Question 13

Allergens

Answer 13

Natural substances in particular foods that cause allergic reactions in people e.g nuts, shellfish and soya.

Question 14

Anaphylaxis

Answer 14

A severe and life threatening allergic reaction to an allergen.

Question 15

Food allergy

Answer 15

A reaction to specified foods, which cause severe and potentially life threatening symptoms, usually very quickly after consuming food.

Question 16

Food intolerance/ sensitivity

Answer 16

A long term condition where the consumption of certain foods causes someone to feel unwell and have a range of symptoms, usually not life threatening

Question 17

Histamine

Answer 17

A chemical that is released in the body in response to an allergen, and cause a range of symptoms such as the swelling of mouth, tongue and throat.

Question 18

Low risk foods

Answer 18

foods that do not provide all the conditions that micro-organisms need to grow and multiply. Include foods with little moisture like biscuits, crackers and cereals. And with high salt sugar and acid concentrations like salted fish, jam and syrup.

Question 19

Pathogenic bacteria

Answer 19

Microorganisms that cause food poisoning

Question 20

Bacteria

Answer 20

Single celled organisms that can only be viewed in detail under a powerful microscope.

Question 21

Spore

Answer 21

Tiny reproductive unit produced by moulds to allow them to spread and multiply

Question 22

Food spoilage

Answer 22

When food has become unpalatable, unfit and unsafe to eat

Question 23

Yeast

Answer 23

Fungi that are single celled. They need optimal conditions to grow e.g pH 4-4.5 and a supply of moisture

Question 24

Mould

Answer 24

They are fungi and grow on the surface of foods and are visible without a microscope, they need optimum conditions to grow and multiply e.g a supply of moisture and a supple of energy and nutrients

Question 25

Enzymes

Answer 25

Protein substances that act as catalysts and speed up chemical reactions in plants and animals

Question 26

Scores on doors

Answer 26

a food hygiene rating system used in the UK to assess the cleanliness and safety of food businesses. The rating, usually from 0 to 5, is based on inspections carried out by local authorities and reflects how well a business complies with food hygiene laws.