Unit 5 Food Hygiene And Saftey Flashcards
(39 cards)
What are aerobic bacteria?
Bacteria which need oxygen to grow
What are anaerobic bacteria?
Bacteria that don’t need oxygen to grow
What is the safe reheating temperature?
72 degrees
What is the danger zone for bacteria growth?
5-63 degrees
What happens at 63 degrees?
Most bacteria killed
Some produce spores which can survive
What temperature should the freezer be?
-18 degrees
What temperature should a fridge be?
0-5 degrees
What temperature are yeast killed at?
Above 100 degrees
What do microorganisms need to grow?
Warmth Moisture Food Time Air Neutral ph
What is pathogenic bacteria?
Bacteria which are harmful to humans and can cause food poisoning
What is the incubation period?
Time between eating infected food and becoming ill
What are the general symptoms of food poisoning?
Vomiting Diarrhoea Abdominal pains Headache High temperatures Fever
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
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
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
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
Describe food poisoning for bacillus cereus
Incubation 2-18 hours duration 1-3 days
Cause by Cooked grains
Control by avoiding reheating
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
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
What is a high risk food?
Foods which are easily contaminated with food poisoning bacteria
What is stock rotation?
Using the oldest first
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
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
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
