Booklet 2 Flashcards
Keep refrigerated or frozen
Raw meat is a ‘high risk’ food as it may contain harmful bacteria.
Keeping the meat in the fridge slows down the growth of bacteria and if the meat is frozen the bacteria will become dormant.
Thaw in fridge or microwave
Thawing in the fridge means that any bacteria in the meat will only grow slowly. Defrosting in the microwave is quick and avoids the raw meat sitting around in the danger zone for a long time which reduces the Chance of baCterial growth.
Keep raw meat and poultry separate from other foods
To avoid the risk of Cross
contamination i.e. the transfer of bacteria from the raw meat to other foods
Wash working surfaces, utensils and hands after touching raw meat or poultry
This is to avoid cross
contamination as bacteria could otherwise be transferred from the raw meat via these means to other foods
Cook thoroughly
This is to destroy (by heat) any harmful bacteria that may be in the raw meat
Keep hot foods hot. Refrigerate leftovers or immediately discard
This is ensure that food is kept out of the danger zone and therefore not allowing the bacteria to have the warmth it needs to survive and multiply
FOOD POISONING
An illness that can occur after eating contaminated food
CONTAMINATION
This occurs when something gets into food that shouldn’t be there e.g. bacteria
BACTERIA
A microscopic organism which might cause disease
FOOD HYGIENE
Ensuring that food is safe to eat and has been protected from contamination
What are microorganisms
Microorganisms are tiny living things, so small you need a microscope to see them.
the names of THREE foods that develop mould if they are stored for too long or are stored incorrectly
Jam Fruit Cheese
Are all microorganisms dangerous
Remember … not all microorganisms are harmful. Some are very useful indeed.
Bread
Yeast
Quornd
Fungi