Hygine, Safety And Security [C12+13] *G11

Question 1

What is food spoilage caused by *4

Answer 1

Enzymes
Micro organisms
Bruising
Damage from pests

Question 2

What are the effects of food spoilage *3

Answer 2

Seen (discolouration)
Tasted (like sour)
Smelled (unpleasant)

Question 3

When does food poisoning occur

Answer 3

When harmful foods are eaten

Question 4

The effects of food poisoning cannot be… *3

Answer 4

Seen
Tasted
Smelled

Question 5

Name two ways food poisoning can cause illness

Answer 5

*intoxication - some micro organisms produce toxins
*infection - pathogenic bacteria enters digestive tract, sets up infection

Question 6

What are toxins

Answer 6

Poisonous substances

Question 7

What are the factors that cause food spoilage/poisoning *3

Answer 7

Natural decay
Oxidation
Micro organisms

Question 8

What are enzymes responsible for *2

Answer 8

*ripening fruit and veg
*browning of peeled/bruised fruit

Question 9

How to decrease/ prevent enzyme action *4

Answer 9

store below 30C (inhibits)
heat above 60C (destroys)
*dont cut too small or long before use
*cover food with acid (lemon, vitamin. C)

Question 10

What is oxidation and what does it cause*2

Answer 10

Chemical reaction taking place between food and oxygen*
That causes browning of peeled or bruised fruit*

Question 11

What happens to fat when oxidation occurs

Answer 11

Fat becomes rancid- bad smell and taste

Question 12

How to decrease and and prevent oxidation *4

Answer 12

*don’t cut too long/short before use
*exclude air (vacuum sealed)
*cover food with acid
*store food with high fat content in a cool place for a short time period

Question 13

What are the pathogenic micro organisms that cause food poisoning *3

Answer 13

Bacteria
Mould
Yeast

Question 14

Give 4 characteristics of bacteria

Answer 14

*single called organisms
*only visible under microscope
*are everywhere
*can be harmless, beneficial or pathogenic

Question 15

Pathogenic meaning

Question 16

Enzymes meaning

Question 17

Name bacteria organisms *min 4 max 6

Answer 17

Salmonella
Clostridium botulinum
Clostridium perfigens
Bacillus cereus
Staphylococcus aureus
Escherichia coli

Question 18

Common sources of salmonella *4

Answer 18

Poultry
Eggs
Meat
Polluted water

Question 19

Clostridium botulinum sources *4

Answer 19

*low acid
*canned veg
*fish
*soil on veg

Question 20

Clostridium perfigens sources *4

Answer 20

Reheated/ unrefrigerated:
*meat
*sauce
*stew
*poultry

Question 21

Bascullus cereus sources *4

Answer 21

Starch foods like rice, pasta, potato

Question 22

Staphylococcus aureus sources *4

Answer 22

*human with infected wounds
*milk products
*potato salad
*protein salad

Question 23

Escherichia coli sources *4

Answer 23

*unpasteurised dairy
*raw beef
*fish from contaminated water
*human excrement

Question 24

Salmonella symptoms and timing *3 + 1

Answer 24

*diarrhoea
*abdominal pain
*vomiting
12-36h

Question 25

Clostridium botulinum symptoms and timing *3 + 1

Answer 25

*attacks nervous system *respiratory stress *possible death *12-36h

Question 26

Clostridium perfrigens symptoms and timing *3 + 1

Answer 26

*nausea *stomach pain *diarrhoea *8-24h

Question 27

Bacillus cereus 3* + 1

Answer 27

*mild diarrhoea *cramps *nausea *1-15h

Question 28

Staphylococcus aureus symptoms and timing 3* + 1

Answer 28

*nausea *vomiting *no fever *1 - 8h

Question 29

Escherichia coli symptoms s *3 + 1

Answer 29

*abdominal pain *fever *vomiting *diarrhoea *10 - 72h

Question 30

Food contamination

Answer 30

Unplanned presence of harmful organisms/substances in food

Question 31

Types of food contamination *3

Answer 31

*biological - bacteria, mould *chemical - cleaning products, poison *physical - foreign objects, glass

Question 32

Causes of direct contamination

Answer 32

Raw food is directly contaminated by source

Question 33

Causes of cross contamination

Answer 33

Harmful bacteria is transferred from one food to another

Question 34

At what temperature does bacteria multiply rapidly

Answer 34

5 - 63*C

Question 35

Optimal temperature for dry foods

Answer 35

18 - 20 *C

Question 36

Optimal temperature For fruit and veg that’s not stored in the fridge

Answer 36

4 - 16 *C

Question 37

Optimal temperature For Dairy, meat, Fruit and veg

Answer 37

0 - 6 *C

Question 38

Optimal temperature For frozen products

Answer 38

-18 - -12 *C

Question 39

Optimal temperature For hot foods

Answer 39

Above 63*C

Question 40

Optimal temperature For refrigerator storage

Answer 40

Below 5 -7*C