Unit 5 Food Hygiene And Saftey Flashcards Preview

HE Food And Nutrition > Unit 5 Food Hygiene And Saftey > Flashcards

Flashcards in Unit 5 Food Hygiene And Saftey Deck (39)
Loading flashcards...
1

What are aerobic bacteria?

Bacteria which need oxygen to grow

2

What are anaerobic bacteria?

Bacteria that don't need oxygen to grow

3

What is the safe reheating temperature?

72 degrees

4

What is the danger zone for bacteria growth?

5-63 degrees

5

What happens at 63 degrees?

Most bacteria killed
Some produce spores which can survive

6

What temperature should the freezer be?

-18 degrees

7

What temperature should a fridge be?

0-5 degrees

8

What temperature are yeast killed at?

Above 100 degrees

9

What do microorganisms need to grow?

Warmth
Moisture
Food
Time
Air
Neutral ph

10

What is pathogenic bacteria?

Bacteria which are harmful to humans and can cause food poisoning

11

What is the incubation period?

Time between eating infected food and becoming ill

12

What are the general symptoms of food poisoning?

Vomiting
Diarrhoea
Abdominal pains
Headache
High temperatures
Fever

13

Explain food poisoning from salmonella

Incubation 12-48 hours, duration 7 days
Cause by infected poultry and eggs, faeces and cooked meats
To control cook above 72, wash hand after going to the toilet

14

Describe food poisoning from campylobacter

Incubation 2-5 days, duration 2-5days
Causes by uncooked meat
Controlled by avoiding cross-contamination and cooking to 72

15

Described food poisoning from E. coli

Incubation 3-4 days
Causes by raw meat, cross contamination and faeces
Controlled by defrosting raw meat before cooking, washing hands, cooking to 72

16

Describe food poisoning from listeria

Incubation 5 days, duration up to five week
Cause by toxins in water, soil, unpasteurised milk, prepared salads
Control by storing below 5 and throughly heating cook chill products

17

Describe food poisoning for bacillus cereus

Incubation 2-18 hours duration 1-3 days
Cause by Cooked grains
Control by avoiding reheating

18

Describe food poisoning from clostridium perfingens

Incubation 8-24 hours, duration 12-24 hours
Causes by flies, soil on veg, faeces, food which has been left out in a warm kitchen
Controlled by cover foods, cooling cooked foods rapidly, avoid cross contamination, wash hands

19

Why are safer food procedures important?

More meals being eaten outside the home or as takeaways and reheated
More prepared convenience foods
Food not thoroughly cooked on bbq
Food not being kept at right temperature
Food being eaten after use by
Cross contamination
Poor kitchen hygiene

20

What is a high risk food?

Foods which are easily contaminated with food poisoning bacteria

21

What is stock rotation?

Using the oldest first

22

How can food poisoning be reduced when buying foods?

Buy high risk foods when needed
raw meat should be brought as needed or stores in the freezer
High risk foods should be transported in a cool box
Don't buy any packaged food that is leaking

23

How can food poisoning be reduced when storing food?

Fridge - 0-5 degrees
Cooked foods store above raw
Inspect food for decay
Keep fridge clean
Don't overload the fridge
Don't put warm food in the fridge
Freezer- -18 degrees
Don't refreeze
Stock rotate foods in cupboards

24

How can food poisoning be reduced when handling and preparing food?

Always wash hands
Don't cough or sneeze in food
Don't lock fingers or utensils
Cover cuts with blue waterproof plasters
Wear a clean apron

25

How can food poisoning be reduced on food preparation areas?

Kept clean with antibacterial cleaner
Wash fridges frequently
All utensils should be kept clean
Use different chopping boards for cooked and uncooked foods
Fish clothes should be cleaned and sterilised
All food must be covered

26

How can food poisoning be reduced when serving and reheating food?

Serve as soon as possible
If kept warm over 63 for no longer than 20mins
Make sure reheated right throughly

27

Why is food preservation necessary?

To prevent decay and keep it longer

28

What are the 6 methods if food preservation?

Drying - prevents enzyme activity
Hearing- destroys microorganisms
Reduction of temperature
Use of chemicals - destroys microorganisms
Removal of air - can't multiply
Irradiation- kills microorganisms

29

Why do manufacturers use food packaging?

To protect food
Preserve freshness
To prevent contamination
To inform customers
To enhance products appearance

30

What are the advantages and disadvantages of using plastic packaging?

Lightweight, waterproof, moulded, vacuum packing
Not strong, made for hydrocarbons which is a limited source, some not recyclable