8 Food Safety 1

Question 0

Most common causes of food borne disease

Answer 0

Food prepared too far in advance
Food stored at room temperature
Cooling food too slowly before refrigeration
Not reheating food to a high enough temperature
Using contaminated cooked food
Under cooking meat and meat products
Not thawing frozen meat and poultry correctly
Cross contamination from raw to cooked food
Infected food handlers

Question 1

Factors leading to recent changes in food intake

Answer 1

Impact of technological advances on:

• food production
• processing
• storage
• transport

Changes in food availability

Increase in convenience and prepackaged foods

Increase in knowledge and concern about health

Increase in multiculturalism

Question 2

What is the thermal support for food?

Answer 2

Keeping food safe for the time it travels from the point of making/serving to the point of consumption

Question 3

The conditions important to the reproductive processes are:

Answer 3

Food
Acidity
Time
Temperature
Oxygen
Moisture

Question 4

Explain food

Answer 4

Nutrients available will determine which microorganisms will grow in it
Moist protein rich foods (meat, milk, eggs and fish) are potentially hazardous

Question 5

Explain acidity

Answer 5

Bacteria grow best in an environment that is neutral or slightly acidic

Met bacterial growth is inhibited in very acidic conditions

Question 6

Explain time and temperature

Answer 6

Microorganisms grow fast between 5 and 60 degrees
- stay out of the DANGER ZONE

Total time in danger zone and what to do:

• less than 2 hours - refrigerate or use
• between 2 and 4 hours - use immediately
• more than 4 hours - throw out

Question 7

Explain oxygen

Answer 7

Some microorganisms need oxygen to grow - aerobic

• when foods are canned, oxygen is excluded
• growth of aerobic microorganisms are controlled and the food is preserved. Such foods are shelf stable and do not require refrigeration

Some microorganisms will grow only in anaerobic conditions
- botulism - improperly preserved home canned foods are usually the source of botulism

Facultative - both

Question 8

Explain moisture

Answer 8

How perishable a food is related not only to moisture content but also to water activity

Moisture content is the amount of water in food and is expressed as a percentage

Water activity is the amount of water available for deterioration reactions

Bacteria, yeast and mold multiply at a high water content above 0.86

Meat and soft cheeses have a water activity between 0.86 and 1

Pathogenic bacteria have difficulty growing in foods such as jams, flours and candy as water activity is below 0.85

Foods preserved with salt or sugar inhibit production of microorganisms - these products are shelf stable

Question 9

What is cross contamination?

Answer 9

Occurs when bacteria are moved from one object to another

Transfer of harmful microorganisms from one item of food to another by means of a non food surface or from storing and thawing raw meat and poultry above other foods that will receive no further cooking

Prevent cross contamination in areas where ready to eat finished products are handled

Foods that are not going to be cooked or not cooked again need careful control
- foods that are rare fall into this category

Question 10

How are Bactria transferred from one place to another?

Answer 10

People with dirty hands, clothing etc.,
Dirty utensils such as knives
Dirty containers
Dirty processing equipment
Dirty carts or racks used to move products around the kitchen area
By splashing or dripping water
Carrying bacteria on hands, gloves, aprons, clothing and shoes

Question 11

How to prevent cross contamination?

Answer 11

Cleaning and sanitising equipment, carts or containers before you move them from one area to another

Cleaning up puddles and standing water that could splash onto equipment

Question 12

What are some types of stores?

Answer 12

Dry stores

• cool
• dry
• vermin proof

Refrigerated
- 4 C

Frozen
- -20 C

Question 13

What are the components of food safety reforms?

Answer 13

National food safety standards that are part of the food standards code

Nationally consistent state and territory food acts

Supporting the state and local projects to assist businesses and governments to implement the reforms

Question 14

Food Standards Code - outline chapter 3

Answer 14

3. 1.1 interpretation and application
4. 2.1 food safety programs
5. 2.2 food safety practices and general requirements
6. 2.3 food premises and equipment
7. 3.1 food safety programs for food service to vulnerable persons

Question 15

Explain Standard 3.1.1

Answer 15

Sets out the interpretation and application provisions that apply to the three other food safety standards

Definitions that only apply to one standard are included at the beginning of the particular standard

Also outlines the proposed application of the food safety standards to community and charitable organisations

Question 16

Explain Standard 3.2.1

Answer 16

See handout

Question 17

A food safety program must do what?

Answer 17

See handout

Question 18

Explain Standard 3.2.2

Answer 18

See handout

Question 19

Explain Standard 3.2.3

Answer 19

See handout

Question 20

Explain Standard 3.3.3

Answer 20

See handout

Question 21

Explain how to achieve good hygiene standards

Answer 21

Facilities

Training

Procedures

Materials management

Monitoring and feedback