Booklet 1 Food Safety

Question 1

5 conditions for bacterial growth?

Answer 1

Warmth, moisture, food, time, pH (7)

Question 2

Bacteria reproduce via… how often?

Answer 2

Binary fission, every 20 mins

Question 3

Name 5 main bacteria (C… E… L… S… S-A…)

Answer 3

Campylobacter, Ecoli, Listeria, Salmonella, Staphylococcus Aureus.

Question 4

What temperature should a freezer be?

Answer 4

18°c (bacteria is dormant)

Question 5

Fridge temperature?

Answer 5

0-5°c (bacteria multiplication slows)

Question 6

Legal fridge temperature?

Answer 6

8°c

Question 7

Body temperature?

Answer 7

37

Question 8

Hot holding must be above…

Answer 8

63 degrees (bacteria start to die)

Question 9

Cook at … for 2 minutes to ensure safe to eat

Answer 9

70 degrees

Question 10

Cook / reheat food for 30 secs at … to ensure safe to eat.

Answer 10

75 degrees

Question 11

Bacteria is destroyed at …

Answer 11

100 degrees (boiling point of water)

Question 12

3 methods to reduce risk of bacteria through time control?

Answer 12

1) prepare food as quickly as possible
2) hot food left over 2 hours should be discarded
3) eat food as soon as possible after it is made

Question 13

Internal temperature of food is checked using…

Answer 13

Food probe

Question 14

How is moisture controlled in food?

Answer 14

Dehydration, high sugar/salt, freezing

Question 15

Examples of high risk foods?

Answer 15

Ready-to-eat food, lasagne, yoghurt, ice cream

Question 16

Bacteria that causes illness is called?

Answer 16

Pathogenic bacteria

Question 17

Reasons food poisoning is increasing?

Answer 17

Increased ready-to-eat food, poor personal hygiene, incorrect storage temperatures

Question 18

… produces toxins in food. Causes … and is … onset.

Answer 18

Staphylococcus aureus, vomiting, quick

Question 19

… , … and … originate in the … causes … and are … onset.

Answer 19

Campylobacter, salmonella and Ecoli, gut, diarrhoea, slower

Question 20

Under what conditions does mould grow?

Answer 20

High acid foods, at room temperature.

Question 21

Define a spore

Answer 21

Hard, resistant body to protect from extreme conditions

Question 22

Why does a potato go green?

Answer 22

From sunlight exposure, acts as a natural pest control.

Question 23

3 ways to prevent food spoilage?

Answer 23

Store food correctly, don’t overload fridge, reheat food to proper temperature

Question 24

3 foods containing yeast?

Answer 24

Breads, kimchi, kombucha

Question 25

3 foods containing helpful bacteria?

Answer 25

Cheese, yoghurt, kefir (yoghurt drink)

Question 26

3 foods containing helpful mould?

Answer 26

Stilton, Brie, Gorgonzola

Question 27

What does perishable food mean?

Answer 27

Food that spoils quickly, must be kept in fridge e.g. milk, dairy, meat

Question 28

What 4 visual checks should be made when purchasing food?

Answer 28

Date labels, damaged packaging, fresh looking, no bruises

Question 29

How to clean effectively?

Answer 29

1) clean area after handling raw food 2) clean as you go 3) don’t let food waste build up 4)have a cleaning schedule

Question 30

How to check food probe is working properly?

Answer 30

In iced water it should reach -1/1°c

Question 31

What is the 2 hour rule?

Answer 31

If perishable food has been out of the fridge for more than 2 hours, bin it or back in the fridge

Question 32

What is the 90 minute rule?

Answer 32

Hot food not eaten within 90 mins should be cooled under 8°c to reduce time in danger zone