Flashcards in Past Exam Questions Deck (5)
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
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
What are the potential hazards when preparing foods?
Bacterial or chemical contamination of food
Multiplication of bacteria
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;