5: Food Safety and Hygiene Flashcards
What is food safety?
Practices that prevent food contamination and foodborne illness.
Why is food safety important?
To protect customers from illness and meet legal standards.
What is contamination?
When harmful substances get into food.
Name three types of contamination.
Biological, chemical, and physical.
Give an example of biological contamination.
Bacteria such as Salmonella.
Give an example of chemical contamination.
Cleaning chemicals in food.
Give an example of physical contamination.
Hair, glass, or metal in food.
What are high-risk foods?
Foods that bacteria grow on easily.
Give three examples of high-risk foods.
Cooked meat, dairy, cooked rice.
What is the danger zone?
Between 5°C and 63°C – where bacteria multiply quickly.
What temperature should chilled food be stored at?
At or below 5°C.
What temperature should hot food be kept at?
63°C or above.
What is the correct cooking temperature for poultry?
At least 75°C.
Why is temperature control important?
To prevent bacterial growth.
How should raw meat be stored in a fridge?
Below cooked and ready-to-eat foods.
What is stock rotation?
Using older food first to reduce waste and spoilage.
What does ‘use by’ mean?
Food must not be eaten after this date.
What does ‘best before’ mean?
Food is safe to eat but may not be at its best quality.
Why must staff wash hands?
To prevent spreading bacteria.
When should food handlers wash hands?
After using the toilet, handling waste, touching raw food.
Name three personal hygiene rules.
Wear clean uniform, cover cuts, no jewellery.
Why must hair be tied back or covered?
To prevent contamination.
What is cross-contamination?
Transfer of bacteria from one food to another.
Give an example of cross-contamination.
Using the same knife for raw chicken and salad.
