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Outcome 2 Flashcards

(52 cards)

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1
Q

What are the visible signs that food is unfit to eat?

A

You can usually see it, smell it or taste that the food is off

Signs include off odours, discolouration, slime production, mould spots, flavour change, texture change, and pest evidence.

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2
Q

What are the main causes of food spoilage?

A

Bacteria, yeast and moulds, enzymes, over ripening, physical damage, taint, pests and parasites

Examples include sour milk, rotten meat, slime on fish, and mould on bread.

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3
Q

What are food poisoning bacteria?

A

Bacteria that cannot be seen, smelled, or tasted but can cause illness

Examples include Salmonella and Staphylococcus aureus.

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4
Q

What two ways can bacteria cause food poisoning?

A

Infection and intoxication

Infection involves live bacteria multiplying in the body, while intoxication involves toxins produced by bacteria.

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5
Q

What are common symptoms of food poisoning?

A

Diarrhoea, vomiting, nausea, fever, stomach pain, dehydration

Severe cases may lead to possible death.

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6
Q

Name three common food poisoning bacteria.

A
  • Salmonella
  • Staphylococcus aureus
  • Clostridium perfringens
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7
Q

What are the sources of pathogenic bacteria?

A
  • Raw foods
  • Humans
  • Pests and pets
  • Dust and soil
  • Waste food and refuse
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8
Q

What are high-risk foods?

A

Foods that contain high protein and high moisture supporting microbial growth

These foods are intended for consumption without treatment that would destroy micro-organisms.

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9
Q

What is a case in relation to food poisoning?

A

One person showing symptoms of food poisoning after eating contaminated food

The illness must be confirmed by a doctor.

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10
Q

What is a convalescent carrier?

A

A person who has recovered from a food illness but continues to transmit pathogenic bacteria without showing symptoms.

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11
Q

What is direct contamination?

A

The transfer of pathogens directly from one source to food.

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12
Q

What is indirect cross contamination?

A

The transfer of pathogens from one source to food via an intermediary vehicle.

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13
Q

List main food vehicles for pathogens.

A
  • Raw meat
  • Poultry
  • Egg dishes
  • Cooked meats
  • Fish and shellfish
  • Desserts
  • Milk and dairy products
  • Salads
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14
Q

What are the main sources of Salmonella?

A
  • Raw meat
  • Poultry
  • Milk
  • Eggs
  • Human carriers
  • Animal excreta
  • Domestic pets
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15
Q

What are common food vehicles associated with Salmonella?

A
  • Meat dishes
  • Poultry
  • Eggs/raw egg products
  • Raw milk and dairy products
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16
Q

What specific control measures are recommended for Salmonella?

A
  • Slaughterhouse hygiene
  • Exclude carriers from food handling
  • Prevent cross contamination
  • Strict temperature control
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17
Q

What are the main sources of Staphylococcus aureus?

A
  • Humans
  • Raw milk from diseased udders
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18
Q

What food vehicles are associated with Staphylococcus aureus?

A
  • Milk
  • Desserts with fresh cream
  • Cooked cold meats
  • Ready-to-eat meat products
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19
Q

What specific control measures are recommended for Staphylococcus aureus?

A
  • Minimize direct contact with high-risk food
  • Good personal hygiene
  • Temperature control
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20
Q

What are the main sources of Clostridium perfringens?

A
  • Human and animal intestines
  • Raw meat and poultry
  • Soil
  • Flies/insects
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21
Q

What food vehicles are associated with Clostridium perfringens?

Study These Flashcards
A
  • Undercooked meats
  • Casseroles/stews
  • Meat gravies
22
Q

What specific control measures are recommended for Clostridium perfringens?

Study These Flashcards
A
  • Strict temperature control
  • Refrigerated storage
  • Prevention of cross contamination
23
Q

What are the main sources of Clostridium botulinum?

Study These Flashcards
A
  • Soil
  • Fish
  • Meat
  • Vegetables
24
Q

What food vehicles are associated with Clostridium botulinum?

Study These Flashcards
A
  • Improperly canned fish and meat
  • Vacuum packed smoked fish
  • Vegetables in oil
25
What specific control measures are recommended for Clostridium botulinum?
* Use only intact sealed cans * Strict control over canning process
26
What are the main sources of Bacillus cereus?
* Cereals * Dried foods * Soil * Dust
27
What food vehicles are associated with Bacillus cereus?
* Cooked/reheated rice * Foods containing spices * Soups and vegetables
28
What specific control measures are recommended for Bacillus cereus?
* Thorough cooking * Effective cold storage * Avoid reheating rice
29
What is the difference between food poisoning and food borne illness (FBI)?
FBI has a longer incubation period and only needs a small number of organisms to cause illness ## Footnote In FBI, food acts as a vehicle and microorganisms do not multiply in the food.
30
What are the main sources of Campylobacter?
* Animals * Birds * Dirty water * Sewage
31
What food vehicles are associated with Campylobacter?
* Undercooked poultry * Raw milk and products * Untreated water
32
What specific control measures are recommended for Campylobacter?
* Slaughterhouse hygiene * Prevention of cross contamination * Strict temperature control
33
What are the main sources of Listeria?
* Soil * Decaying vegetation * Human and animal faeces
34
What food vehicles are associated with Listeria?
* Unpasteurised milk/dairy products * Cooked meat * Ready-to-eat vegetables
35
What specific control measures are recommended for Listeria?
* Temperature control * Avoidance of cross contamination * Good food hygiene practices
36
What are the main sources of Escherichia coli?
* Human and animal intestines/faeces
37
What are good personal hygiene standards?
Maintaining cleanliness to prevent bacteria from entering food ## Footnote Includes proper hand washing, wearing clean clothing, and avoiding cross-contamination.
38
What specific control measures are recommended for Listeria?
Good Food Hygiene Practices including: * Thorough washing of foods to be eaten raw * Strict observance of ‘use by’ dates * Pregnant women should avoid soft cheese and pâté ## Footnote These measures help minimize the risk of Listeria infection.
39
What are the main sources of Escherichia coli O157?
Main sources include: * Human and animal intestines/faeces * Animal carcasses (especially cattle/sheep) * Sewage/manures * Soil * Water * Raw meat/vegetables ## Footnote E. coli O157 can be found in various environments and food products.
40
What food vehicles are associated with E. coli?
Food vehicles include: * Rare and undercooked meat (especially burgers and minced meat) * Raw milk/unpasteurized dairy products * Cooked meats * Ready to eat raw produce (especially lettuce and fresh herbs) * Unpasteurized fruit juice ## Footnote These foods can harbor E. coli if not handled properly.
41
What is the infective dose for E. coli?
Less than 100 bacteria ## Footnote This highlights the high risk associated with E. coli infections.
42
What temperature is recommended for thorough cooking of meat to prevent E. coli?
75°C ## Footnote This temperature is crucial for killing harmful bacteria in meat.
43
What are the specific control measures for E. coli?
Control measures include: * Thorough cooking of meat to 75°C * Pasteurization of milk/fruit juice * Thorough reheating of ready meals to 82°C * Prevention of cross-contamination * High standards of personal hygiene ## Footnote These measures are essential for food safety.
44
What is the correct hand washing technique?
Apply 3-5mls of liquid soap, lather for 20 seconds, rinse in warm water, dry with a clean towel, and turn off the tap with the towel ## Footnote Proper hand washing is vital for preventing food contamination.
45
What are the types of food contaminants?
Types of food contaminants include: * Chemical contaminants * Physical contaminants * Microbial contaminants * Allergenic contaminants ## Footnote Understanding these helps in preventing food poisoning.
46
What is the difference between a food allergy and a food intolerance?
Food allergy involves the immune system; food intolerance involves the digestive system ## Footnote Allergies can cause severe reactions, while intolerances generally lead to milder symptoms.
47
What treatments are available for a severe food allergy?
Antihistamines and a pen containing adrenaline (epi pen) ## Footnote These treatments are crucial for managing anaphylactic reactions.
48
What are the 14 categories of allergens that must be labeled in food products?
Categories include: * Cereals containing gluten * Celery * Crustaceans * Eggs * Fish * Lupin * Milk * Molluscs * Mustard * Nuts * Peanuts * Sesame * Soybeans * Sulphur dioxide/sulphites ## Footnote This labeling is required by EU regulations to protect consumers.
49
What are the key points to avoid cross-contamination?
Key points include: * Wash raw foods * Keep raw and cooked foods apart * Use different utensils * Wash hands thoroughly * Keep kitchen surfaces clean ## Footnote These practices help ensure food safety.
50
What are the symptoms of a food allergy?
Symptoms include: * Diarrhea * Vomiting * Anaphylaxis ## Footnote These symptoms can vary in severity and require prompt attention.
51
Fill in the blank: A severe food allergy can cause a life-threatening reaction called _______.
anaphylaxis ## Footnote Anaphylaxis is a medical emergency that requires immediate treatment.
52
How can food poisoning be prevented?
Prevent by: * Maintaining personal hygiene * Cooking and storing foods correctly ## Footnote These practices minimize the risk of foodborne illness.

Food Hygiene (1 decks)

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