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Flashcards in Taking Care Of Your Food Deck (31):
1

Define the term food poisoning

An illness that can occur 1-36 hours after eating contaminated food

2

Define the term contamination

When something gets into the food that should not be there, eg bacteria

3

Define the term bacteria

Microscopic organisms, some of which can cause disease

4

Define the term food hygiene

Ensuring that food is safe to eat and has been protected from contamination

5

What are microorganisms

Tiny living things that are all around us some are harmful but others are helpful

6

What is microorganisms in food usually cause food poisoning

Bacteria and mould

7

Name 3 foods that can develop mould if they are stored incorrectly

Jam, fruit and cheese

8

What are the microorganisms used by the food industry in the manufacture of some common foods

Fungi mould bacteria and yeast

9

What microorganism does bread have in it

Yeast

10

What microorganism does Quorn have in it

Fungi

11

What microorganism does yoghurt/probiotic drinks have in it

Bacteria

12

What microorganism does blue cheese have in it

Mould

13

What 4 conditions do bacteria need to multiply

Food
Moisture
Warmth
Time

14

What temperature are bacteria being destroyed at

64-100 degrees

15

What temperature is the danger zone at

5-63 degrees

16

What happens in the danger zone

Bacteria multiply rapidly

17

What temperature do bacteria multiply slowly in the fridge

1-4 degrees

18

What temperature are bacteria dormant in the freezer at

-18 degrees

19

What does dormant mean

The bacteria are alive but not actively growing or multiplying

20

Where should, frozen peas, ice cream and left over lasagna to be eaten next week be stored

In the freezer

21

Where should, raw chicken to be used tomorrow p, lettuce p, an open jar of jam, cheese and sandwiches for tomorrow be stored

In the fridge

22

Where should breakfast cereal, olive oil, flour and Jaffa cakes be stored

Cool dry cupboard

23

What do high risk foods contain

They are moist and usually contain protein, vitamins and minerals

24

Give examples of high risk foods

Cheese
Eggs
Fruit
Chicken

25

Give examples of low risk foods

Biscuits
Nuts
Seeds
Bread
Jam+preservitives

26

What are used by dates given to

High risk foods

27

What are best before dates given to

Low risk foods

28

Name symptoms of campylobacter

Diarrhoea
Nausea and vomiting
Fever
Headache

29

Name other types of food poisoning other than campylobacter

Salmonella
Listeria
E-Coli

30

Why should you not wash raw meat before cooking it

Water droplets containing bacteria drip onto the work surfaces and could contaminate any reader to eat food prepared there

31

Which foods other than raw meat and poultry may cause campylobacter if not cooked or stored properly

Seafood
Shellfish
Cooked rice
Pasta
Egg based products
Milk based products