Unit 2 - Taking Care Of Your Food

Question 1

What is the definition of contamination

Answer 1

When something gets into food that shouldn’t be there eg-microorganisms of solid matter

Question 2

Definition of bacteria

Answer 2

A microorganism, a living thing

Question 3

Definition of food hygiene

Answer 3

Insuring food is safe to eat

Question 4

What is a microorganism

Answer 4

Tiny living things, so small you need a microscope to see them

Question 5

What is food poisoning usually caused by

Answer 5

A microorganism called bacteria

Question 6

What else can food poisoning be caused by

Answer 6

Mould

Question 7

Where does mould grow

Answer 7

On the surface of food

Question 8

What does mould look like

Answer 8

Furry

Question 9

What should happen to mouldy food

Answer 9

It should be thrown away

Question 10

What foods develop mould of they store for too long or are stored incorrectly

Answer 10

Bread, cheese, grapes and oranges

Question 11

Not all microorganism are….. Some are very……..indeed

Answer 11

Harmful

Useful

Question 12

Bacteria mould or yeast?

• bread
• quorn
• yoghurt/probiotic drinks
• blue cheese

Answer 12

• yeast
• fungi
• bacteria
• mould

Question 13

Bacteria need how many conditions to survive and multiply

Answer 13

4

Question 14

What type of foods do bacteria prefer to grow on, list some examples of these types of foods

Answer 14

Foods high in protein, vitamins and minerals

• chicken (meat)
• fish
• eggs/milk
• poultry

Question 15

What does bacteria need to grow

Answer 15

Moisture (water)

Question 16

Where can bacteria not multiply

Answer 16

In dry foods

Question 17

When does dry food come ideal for bacteria to breed

Answer 17

When it is reconstituted (water is added)

Question 18

List some foods that are reconstituted before they are eaten

Answer 18

Custard powder
Packet soup
Pot noodle
Super noodles
Bisto gravy granules

Question 19

What four things do bacteria need to survive and multiply

Answer 19

Food
Moisture
Warmth
Time

Question 20

Bacteria like to be kept….

Answer 20

Warm

Question 21

When do bacteria multiply most rapidly

Answer 21

In warm conditions

Question 22

What happens to bacteria between 64-100 degrees

Answer 22

Bacteria are destroyed

Question 23

What happens to bacteria between 5-63 degrees

Answer 23

Dangerzone!!!!

Bacteria multiply rapidly

Question 24

What happens to bacteria between 1-4 degrees (in the fridge)

Answer 24

They are not dead but they multiply slowly

Question 25

What happens to bacteria at -18 degrees (in the freezer)

Answer 25

THEY DO NOT DIE!!! | They are dormant (sleeping) in the freezer

Question 26

What does the term dormant mean when talking about bacteria

Answer 26

The bacteria are alive, but are not able to grow, normal function is suspended for a time ie- they can't grow and can't multiply

Question 27

If bacteria are given ideal condition ie- food moisture and warmth AND...............

Answer 27

They have enough time they will multiply rapidly

Question 28

What can each bacterium divide into once every 20 minutes in ideal conditions

Answer 28

Can divide into two

Question 29

Shopping: Consumers may need to be reminded about the importance of packing food safely in the supermarket to reduce the risk of what

Answer 29

Of bacteria being transferred from raw meat also soil near or with veg to other foods

Question 30

List some foods that should be kept in the freezer?

Answer 30

Frozen peas Ice cream Leftover lasagne to be eaten next week

Question 31

List some foods that should be kept in the fridge

Answer 31

``` An open jar of jam Sandwiches for tomorrow Raw chicken to be used tomorrow Cheese Fresh cream cake Lettuce Ready prepared veg ```

Question 32

What is he definition of food poisoning

Answer 32

Is an illness caused by eating contaminated food

Question 33

Lost some foods that should be kept in the cupboard

Answer 33

Flour Jaffa cakes Breakfast cereal Olive oil

Question 34

Use by dates: | Why are meat and dairy foods considered as high risk foods

Answer 34

Because bacteria will grow in them easily

Question 35

Use by dates: | What do most high risk foods contain

Answer 35

They are moist and usually contain protein, vitamin and minerals

Question 36

Use by dates: | Name five high risk foods

Answer 36

Milk,cream, fresh chicken, fish, meat

Question 37

Use by dates: | A use by date must be printed where

Answer 37

On the labels of these foods

Question 38

Use by dates: | When must the food be eaten for

Answer 38

The use by date

Question 39

Use by dates: | What happens to food after the use by date goes by

Answer 39

After this date food is likely to become unsafe and could cause food poisoning

Question 40

Best before dates: | Why are foods such as pasta considered low risk

Answer 40

Because they remain safe to eat for a long time if unopened

Question 41

Best before dates: | What will these foods have printed on their label

Answer 41

Best before date

Question 42

Best before dates: | What does a best before date mean

Answer 42

This means that the food will be at their best quality up until this date. These foods are typically dried foods, canned, in jars or packets

Question 43

Best before dates: | Name 7 low risk foods

Answer 43

Dry rice, flour, breakfast cereal, crisps, tea and coffee

Question 44

When preparing food...

Answer 44

Handle food as little as possible Clean dishes and surfaces as u prepare food Keep high risk food in the danger zone (5-63 degrees) for as short a time as possible

Question 45

When cooking food

Answer 45

Cook foods such as meat and chicken thoroughly

Question 46

When serving food...

Answer 46

Serve HOT food above 63 degrees | Serve COLD food at or below 4 degrees

Question 47

If reheating food...

Answer 47

Reheat until piping hot (75 degrees +) Do not reheat foods more than once Follow the manufacturers instructions carefully

Question 48

Why should high risk foods be kept in the danger zone for as little time as possible

Answer 48

So that the food does not warm up and allow bacteria to multiply rapidly

Question 49

How cold u check a piece of chicken or a beef burger is cooked

Answer 49

Cut the largest piece in half, chicken should be white the whole way through and the beef burger should have turned from red to brown the whole way through

Question 50

Which statement is correct and explain your answer Is it safe to cool hot food in the fridge Hot food should be cooled before putting it in the fridge

Answer 50

Answer B because if you put hot food in the fridge, the hot food would warm the fridge upas create suitable conditions for the rapid growth of bacteria

Question 51

State why you should follow the manufacturers instructions when reheating food

Answer 51

I ordered destroy harmful microorganism and insure the food is safe to eat

Question 52

What is the name of a common food poisoning bacterium that is sometimes found on raw meat and raw poultry

Answer 52

Campylobacter

Question 53

What does campylobacter cause

Answer 53

A range of very unpleasant symptoms

Question 54

What is a symptom

Answer 54

An effect on the body

Question 55

List 5 common symptoms for campylobacter

Answer 55

``` Diarrhoea Vomiting Nausea Cramping Fever ```

Question 56

Why shouldn't you wash raw meat and poultry before washing it

Answer 56

Bacteria would splash onto and contaminate the work surface and therefore other food

Question 57

What two other foods may cause campylobacter if not cooked or stored properly

Answer 57

Unpasteurised milk, or shellfish

Question 58

List 4 groups of people campylobacter can be very dangerous for

Answer 58

Babies, elderly, pregnant women, those already ill

Question 59

Tim and sue run a residential home for older people, write does two piece of advice to ensure that this at risk group is not a risk of campylobacter

Answer 59

Keep hot food above 63 degrees until it is served | Reheat food only once

Question 60

Identify 6 different career opportunities that involve working with food

Answer 60

``` Chef Baker Dietician Butcher HE teacher Nutritionist ```

Question 61

List the first key fact about an environmental health officers job

Answer 61

Environmental health officers handle complaints about food quality, hygiene and safety issues

Question 62

List the second key fact about an environmental health officers job

Answer 62

They inspect any premises that handles food eg restaurant, cafe, deli, supermarket, abattoir

Question 63

List the third key fact about an environmental health officers job

Answer 63

They can take samples of food away for analysis in a laboratory

Question 64

List the last key fact about an environmental health officers job

Answer 64

They can close a food premises if they prove it is unhygienic

Question 65

First key fact about a chefs job

Answer 65

In a week they work 60 hours

Question 66

Second key fact about a chefs job

Answer 66

They need to be good in the kitchen and know about food hygiene

Question 67

Third key fact about a chefs job

Answer 67

Design menus

Question 68

Fourth key fact about a chefs job

Answer 68

Order in food and make sure they have a correct amount each day

Question 69

Name three local restaurants with a five for food hygiene

Answer 69

Starbucks, McDonald's and Costa

Question 70

Where should high risk foods be stored

Answer 70

Fridge or freezer