Main causes of food poisoning Flashcards
1
Q
When food is stored at room temperature
A
Microbes grow and multiply at room temperature (as they are in the danger zone
2
Q
When food is cooled too slowly before refrigeration
A
Microbes are able to grow as the food cools down in the danger zone.
3
Q
When food is not reheated to high enough temperatures
A
Microbes are able to grow at lukewarm temperatures below 60°C. At 75°C or above the microbes are killed.
4
Q
When undercooked food is consumed
A
Meat – bacteria is still alive
5
Q
When there is cross contamination between raw and cooked food
A
Bacteria is transferred
6
Q
When hot food is stored below 59 oC
A
Bacteria is still able to grow (danger zone)
7
Q
When food handlers are not clean
A
Contamination of germs from handler
