Booklet 2 Flashcards

1
Q

Keep refrigerated or frozen

A

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.

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2
Q

Thaw in fridge or microwave

A

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.

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3
Q

Keep raw meat and poultry separate from other foods

A

To avoid the risk of Cross
contamination i.e. the transfer of bacteria from the raw meat to other foods

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4
Q

Wash working surfaces, utensils and hands after touching raw meat or poultry

A

This is to avoid cross
contamination as bacteria could otherwise be transferred from the raw meat via these means to other foods

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5
Q

Cook thoroughly

A

This is to destroy (by heat) any harmful bacteria that may be in the raw meat

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6
Q

Keep hot foods hot. Refrigerate leftovers or immediately discard

A

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

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7
Q

FOOD POISONING

A

​An illness that can occur after eating contaminated food

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8
Q

CONTAMINATION

A

This occurs when something gets into food that shouldn’t be there e.g. bacteria

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9
Q

BACTERIA

A

A microscopic organism which might cause disease

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10
Q

FOOD HYGIENE

A

Ensuring that food is safe to eat and has been protected from contamination

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11
Q

What are microorganisms

A

Microorganisms are tiny living things, so small you need a microscope to see them.

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12
Q

the names of THREE foods that develop mould if they are stored for too long or are stored incorrectly

A

Jam ​Fruit ​Cheese

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13
Q

Are all microorganisms dangerous

A

Remember … not all microorganisms are harmful. Some are very useful indeed.

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14
Q

Bread

A

Yeast

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15
Q

Quornd

A

Fungi

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16
Q

Yoghurt

A

Bacteria

17
Q

Blue cheese

A

Mould

18
Q

What foods are bacteria attracted To

A

Bacteria prefer to grow in food which is high in protein, vitamins and minerals. State THREE examples of these types of foods

19
Q

What also does bacteria need m_______

A

Bacteria needs moisture (water) to grow and therefore cannot multiply in dry foods.
However, once dry food is reconstituted (water is added) then the food becomes an ideal breeding ground for bacteria.

20
Q

Bacteria need w_____

A

Bacteria like to be kept warm – they multiply most rapidly in warm conditions. Look at the thermometer and consider what is happening to the bacteria at each different temperature.

21
Q

Bacteria in -18 freezer temp

A

**

Bacteria are dormant in the freezer. They are still alive but not multiplying.

22
Q

1- 4°C
In the fridge

A

Bacteria multiply slowly in the fridge (1-4°C)

23
Q

Cool dry cupbourd

A

DANGER ZONE!!

Bacteria multiply rapidly between 5 and 63°C

24
Q

When are bacteria destroyed

A

Bacteria are destroyed between 64 and 100°C.

25
Q

Bacteria need T___

A

​Time

If bacteria are given ‘ideal conditions’ i.e. food, moisture and warmth and they have enough time they will multiply rapidly.

In fact each bacterium can divide into two once every twenty minutes in ideal conditions!

26
Q

If a Piece of cooked chicken is infected with 100 bacteria and is left to sit in a warm room how many bacteria will be present when it is eaten an hour later?

A

8 x 100 =800 bacteria

27
Q

Shopping for food

A

Consumers may need to be reminded about the importance of packing food safely in the supermarket in order to reduce the risk of bacteria being transferred from raw meat to other foods.

28
Q

Storing food

A

Once food is brought home it is essential that it is stored in the right place in the kitchen.

Study the list of foods and place them in the correct storage area in the kitchen.

Frozen peas​​ An open jar of jam ​Flour ​Sandwiches for tomorrow

Raw chicken to be used tomorrow

​Ice-cream Cheese​ Fresh cream cake

Lettuce ​​Left-over lasagne to be eaten next week​ Jaffa cakes

Breakfast cereal ​​Olive oil​​ Ready prepared vegetables

29
Q

Fact

A

Date Marks

Use by dates

Some foods such as meat and dairy foods are considered high risk foods because bacteria will grow in them easily. They are moist and usually contain protein, vitamins and minerals.

Name FOUR high risk foods ​Chicken, sandwiches, fish, cream

A use-by date must be printed on the labels of these foods. The food must be eaten
by this date. After this date the food is likely to become unsafe and could cause food
poisoning.

Where should high risk foods be stored?

30
Q

Fact

A

Best-before dates
Foods, such as dried pasta, are considered low risk because they remain safe to eat for a long time if unopened and these will have a best before date printed on them. Bacteria will not grow in them easily.

This means that the food will be at their best quality up until this date.
These foods are usually dried foods, canned, in jars or packets.

Name FOUR low risk foods that will have a best-before date

Coffee, tea, breakfast cereal, flour, biscuits

31
Q

Fact

A
  1. Preparing, cooking, serving and reheating food

Below is advice on how to prepare, cook, serve and reheat food safely. Read the information carefully and then answer the questions that follow.

32
Q

Write down THREE examples of potential causes of food poisoning.

A

Not cooking food properly eg undercooked chicken which is still pink inside
• Cross-contamination - where bacteria spreads from a contaminated source e.g. raw meat or dirty dish cloths to ready to eat food
• Not storing food properly eg fridge temperatures are above 5°C
• Not handling food hygienically eg licking your fingers while making a sandwich

33
Q

Symptoms of camplobacteria

A

Vomiting, diarrhoea, fever, stomach pains, headache

34
Q

The Food Standards Agency states that you must not wash raw meat and poultry before cooking it. Explain why the FSA gives this advice.

A

Water containing bacteria could splash around the work surface and contaminate any ready to eat food prepared there.

35
Q

Find out which foods, other than raw meat and poultry, may cause Campylobacter if not cooked or stored properly. Write down TWO examples.

A

Seafood and shellfish, pate, cooked rice and pasta, egg based products, dairy, fresh cream and milk based products.

36
Q

For some groups of the population Campylobacter can be very dangerous. Name THREE such population groups

A

Babies, pregnant women, the elderly, those who have an underlying illness

37
Q

Name THREE types of food poisoning bacteria other than Campylobacter.

A

Listeria, E coli, Salmonella