Hygiene and Safety Standards During Food Production Flashcards
(14 cards)
1
Q
Why is personal hygiene important?
A
- Prevents contamination of food with bacteria, viruses, and other pathogens that can cause illness
- Ensures food is safe to eat
2
Q
Hand personal hygiene
A
- Hands should be washed with warm soapy water before handing food, after bathroom or blowing nose
- Hands must be dried with clean towel or air dryer
- Fingernails kept short and clean, no nail polish
3
Q
Mouth, nose ears personal hygiene
A
- Food handlers should not eat sweets or chew gum
- Shouldn’t taste food with finger or double dip
4
Q
Cuts, sores and spots hygiene
A
- Water proof dressing should be used to cover
5
Q
Jewellery and perfume hygiene
A
- Should not wear earrings, watches, jewelled rings or brooches
- Stones and metal can end up in food
- Avoid wearing strong perfume as it can taint food
6
Q
Hair hygiene
A
- Hair must be tied back and hairnet should be worn to prevent hair in food
- Hair combing never in kitchen
7
Q
Symptoms of food poisoning
A
- Abnominal pain
- Diarrhoea
- Vomiting
- Nausea
8
Q
Who is vulnerable to food poisoning?
A
- Babies
- Young children
- Elderly
- Those with low immune system
9
Q
Bacterias which can cause food poisoning
A
- Salmonella
- Staphylococcus
- Aureus
- Listeria
- E. Coli
10
Q
What are spores?
A
Bacteria in a resting state, they do not multiply
11
Q
What are toxins?
A
Harmful substances produced by microorganisms, plants or animals that can contaminate food and cause illness when ingested
12
Q
What are the conditions bacteria need for growth?
A
- Food
- Moisture
- Warmth
- Time
13
Q
Why are some foods high risk?
A
- Bacteria can grow easily on them
- They can be eaten without futher cooking with would normally kill bacteria
- They require refrigerated storage
14
Q
Examples of high risk food?
A
- Cooked meats
- Poultry
- Shellfish
- Diary
- Eggs
