3) Food Safety

Question 1

Name five conditions that micro-organisms need to grow.

Answer 1

Warmth. Moisture. Food. pH. Time.

Question 2

Name a food that can be made using mould.

Answer 2

Cheese

Question 3

What is meant by the term ‘danger zone’?

Answer 3

A range of temperatures where bacteria multiply rapidly.

Question 4

What temperature range is the ‘danger zone’?

Answer 4

5 - 63 degrees

Question 5

At what temperature should chilled food be stored at?

Answer 5

0 - 5 degrees

Question 6

What is meant by ‘use by’ date?

Answer 6

Food eaten after this date will not be safe to consume. May have a short shelf-life.

Question 7

Where in the fridge should raw foods be stored?

Answer 7

Bottom shelf

Question 8

Define the term cross-contamination.

Answer 8

The transfer of bacteria from one surface to another.

Question 9

Why should raw food be stored on the bottom shelf?

Answer 9

To prevent cross-contamination

Question 10

What is meant by the term ‘high risk’ foods?

Answer 10

Ready to eat foods (high in protein and moisture). If not stored correctly they could grow harmful bacteria.

Question 11

What temperature should food reach when cooked to be considered safe?

Answer 11

75 degrees

Question 12

Enzymes are bioloigcal catalysts. What is the process called when fruit is browned?

Answer 12

Enzymic Browning

Question 13

What colour chopping board should be used to prepare raw meat?

Answer 13

Red

Question 14

What temperature should freezers be set at?

Answer 14

Between -18 and -24

Question 15

What is the name of the food poisoning bacteria associated with chicken?

Answer 15

Campylobactor

Question 16

What is the name of the food posioning bacteria spread through coughing and sneezing?

Answer 16

Staphyloccocus Aereus