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Home Economics: 11.1 - Food Safety and Hygiene and HACCP > Past Exam Questions > Flashcards

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1

Explain what a hazard is

Anything that can contaminate food or cause harm to the consumer e.g. a fridge with above 5 degrees Celsius

2

Explain what a control measure is

An area in the food preparation production system where a hazard could occur which must be controlled or minimised e.g. storing perishable foods in a fridge where the temperature is below 5 degrees Celsius

3

What are the potential hazards when preparing foods?

Bacterial or chemical contamination of food
Multiplication of bacteria
Cross contamination

4

When preparing food what control measures should be put in place?

- use foods within date and with quality assurance marks;
- wash hands with antibacterial soap before and after
handling food; handle food as little as possible;

5

Outline a HACCP plan that should be followed when preparing and barbequing food.

Purchasing ingredients;
- growth of bacteria
+ buy from a store where there is a food safety management system e.g. HACCP in place

Transportation of raw ingredients
- growth of microorganisms
+ transport perishable foods in cooler bags or boxes to prevent them reaching the danger zone for microbial growth

Storage of food before use
- cross contamination
+ store meat at the bottom of the fridge and on a plate to prevent drip contamination which can cause food poisoning

Preparation
- biological contaminants
+ keep food covered up until use to prevent contamination of the food with flies, dirt or hair

Cooking
- Undercooked meat causing food poisoning
+ Continuously flip the meat when grilling/barbequing to ensure the meat is cooked thoroughly and not just browned on the outside

Serving
- bacterial growth
+ serve food immediately using clean tongs or gloves to prevent cross contamination and the cooling of food as room temperature food gives rise to bacterial growth