Kitchen Hygiene And Safety Ch4 Flashcards Preview

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Flashcards in Kitchen Hygiene And Safety Ch4 Deck (13)
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0

Name three different types of kitchen hygiene rules

1. Be careful with knives
2. Never leave your oven door open
3. Make sure you tidy up after raw meat

1

What is food spoilage due to

Enzymes
Micro organisms

2

What is enzymes

It is chemicals
provided in fruit and vegetables
causes riped
much riped can cause decay

3

What is microorganisms

Living creatures e.g. germs bacteria yeast and moulds
in soil water humans and animals

4

What are the symptoms of food poisoning

Navies
Fever
Vomiting
Pain and cramps
Diarrhoea

5

Food poisoning

Must be in a large numbers of food poisoning for adults
smaller amount for kids and elderly

6

What helps bacteria to grow

Warm moisture and food

7

What is warmth

Best at 30°C to 40°C Celsius
body temperature is 37°C
kitchens can grow bacteria because it is a body temperature in the room

8

What is moisture

Moisture= growth multiplying
caused by dampness

9

What is food

A small micro organism needs food they feed on dirt and dust
It multiplies with protein food e.g. Raw meat and fish

10

Name six examples of what bacteria carries

1. Careless and unhygienic food handlers
2. A dirty food preparation area
3. Dirty equipment
4. flies and cockroaches
5. Vermin e.g. rats and mice
6. Cats dogs and household pets

11

What is salmonella

salmonella bacteria are found everywhere especially in human bodies
So it is important to wash your hands after using the toilet and using raw meat

12

What is staphylococci

staphylococci is found in the human body E.g. nose mouth throat and cuts
Very easy to pass when cooking