Section 3 - Food Safety

Question 1

Microorganisms that can cause food spoilage

Answer 1

Bacteria, yeast, mould

Question 2

The five conditions microorganisms need to gorw and multiply in food

Answer 2

Temperature
Moisture
Food(Protein)
pH
Time

Question 3

Ways to prevent food spolage by microorganism multiplication

Answer 3

Use a fridge - Changes temp
Pickle the food - Change pH
Add salt - Change moisture

Question 4

High risk foods characterisitcs

Answer 4

Ready-to-eat that wont be cooked
Moist and high in protein
Short shelf life
Must be stored correctly or microorganisms will grow

Question 5

High risk foods eg

Answer 5

Cooked meat
Dairy
Graives, stocks, sauces
Shelfish
Cooked rice

Question 6

Enzymes are

Answer 6

Biological catalysts usually made of protein

Question 7

Enzymes in fruit lead to

Answer 7

Ripening
Enzymic browning

Question 8

How to control enzymic action

Answer 8

Adding an acid - Enzymes denatured at different pH
Blanching veg before freezing - Destroys ripening enzymes

Question 9

Mould spoils food by

Answer 9

Growing in a fuzzy form and leaving toxins

Question 10

Yeasts spoil food by

Answer 10

Growing on the surface of fruit and fermenting the sugars into CO2 and alcohol.

Question 11

Mould growth occurs eg

Answer 11

Bread , cheese

Question 12

Yeast growth occurs eg

Answer 12

Grapes, strawberries, tomatoes

Question 13

Mould is useful in making

Answer 13

Blue cheese. It gives a creamy texture and a tangy taste

Question 14

Yeast is useful for

Answer 14

Raising bread. it works with water and flour to form a dough that rises

Question 15

Non-pathogenic bacteria is used for

Answer 15

Turnign milk into cheese and yoghurt. They ferment lactose into lactic acid

Question 16

Bacteria can cause

Answer 16

Food poisoning

Question 17

Symptoms of food poisoning

Answer 17

Sickness, diarrhoea, stomach cramps and fever.
Extreme cases in vulnerable people can lead to death

Question 18

Sources of contamination

Answer 18

Work surfaces and equipment
People cooking
Pests
Rubbish

Question 19

5 main types of bacteria that cause food poisoning

Answer 19

Campylobacter
E-coli
Salmonella
Staphylococcus aureas
Listeria

Question 20

Campylobacter info

Answer 20

Most common cause in UK
Found in raw, undercooked meat
Onset time: 2-5 days

Question 21

E.coli info

Answer 21

Lives in intestines of animals
Most types are harmless but ecoli 0157 can caue kidney damage and death
Found in raw beef, unwashed veg and salad
Onset time:1-3 days

Question 22

Salmonella info

Answer 22

Found in raw poultry, milk and eggs
Onset time:6-72 hours

Question 23

Staphylococcus aureus

Answer 23

Found on the skin, hair and noses of animals and humans
Onset time:1-6 hours

Question 24

Listeria info

Answer 24

Found in soft cheese, pate, shellfish
Can grow in cold temps
Prgenant women at higher risk
Onset time:Up to 70 days

Question 25

ways of controlling bacteria

Answer 25

Pasteurisation of milk Vaccination

Question 26

How does pasteurisation of milk control bacteria

Answer 26

Milk is heated at 72*C for 15 seconds to kill of pathogenic bacteria then chilled

Question 27

How do vaccinations control bacteria

Answer 27

Vaccinating aniamls such as hens can mae their products free of pathogenic bacteria

Question 28

Cooking/reheating temperature

Answer 28

75*C for at least 3 mins Kills bacteria. Reheat food properly and only once

Question 29

Chilling food temp

Answer 29

0*C - 5*C Slows down growth of bacteria

Question 30

Freezing food temp

Answer 30

Below 18*C Stops bacteria growing They go dormant but can reactivate when defrosted

Question 31

Danger zone temp

Answer 31

5*C - 63*C Bacteria grow and multiply quickly Optimal temp for bacteria growth is 37*C

Question 32

Fridge proper use

Answer 32

0 - 5*C Keep foods covered to prevent contamination Keep meats and fish at the bottom to prevent dripping

Question 33

Freezers proper use

Answer 33

-18*C Food should be labelled with dates Defrost thoroughly in fridge if cooked from chilled If cooking from frozen follow that time

Question 34

Ambient foods

Answer 34

Food that can be stored safely at room temperature

Question 35

Ambient food eg

Answer 35

Crisps, bread, pasta, cereal, sugar

Question 36

Ambient storage conditions

Answer 36

Sealed container Cool,dry place

Question 37

Preservation methods for ambient foods

Answer 37

Freezedrying - removes moisture Canning - Heated to kill microorganism Vacuum packing - No oxygen Chemicals - Changes pH

Question 38

Use by date

Answer 38

Short shelf life foods Not safe to eat after this date

Question 39

Best before date

Answer 39

Long shelf life Warning about quality

Question 40

Cross-contamination occurs by

Answer 40

Other foods Equipment and surfaces People Pests

Question 41

Procedures during preperation to prevent cross-contamination

Answer 41

Personal hygeine Seperating raw ingredients Washing veg Sanitising equipment and surfaces Defrost food fully

Question 42

Personal hygiene procedures

Answer 42

Washing hands Wearing clean apron Keep hair away Remove jewlery Cover all cuts

Question 43

Procedures during cooking to prevent cross-contamination

Answer 43

Cooking food at correct temp for correct time Make suree food is cooked through Test temp using a probe

Question 44

How to use a temp probe

Answer 44

Sterilise before and after use Insert into thickest part of food Leave probe in until temp stabilises Check it reaches at least 75*

Question 45

Procedures during serving to prevent cross-contamination

Answer 45

Serve hot food straight away or keep above 63* for maximum 2 hours Cool down food within 90 minutes if served cold Keep food covered to keep pests away Avoid wasting food