chapter 15 - food safety

Question 1

what is food spoilage

Answer 1

when there are desirable changes in the food and

food is contaminated and unsafe to eat

Question 2

what are the 3 causes of food spoilage

Answer 2

microbial spoilage
chemical spoilage
physical spoilage

Question 3

what are microbial spoilage

Answer 3

bacteria
yeast
mould

Question 4

what are the effects of environmental factors that cause food spoilage

Answer 4

light 
oxygen 
warm temps
presence of moisture
an acidic environment

Question 5

what are the ways to reduce the risk of food spoilage or contamination

Answer 5

1. during food preparation
2. during cooking and serving
3. during storage

Question 6

what are some of the kitchen hygiene practises

Answer 6

replace cleaning sponge regularly
empty rubbish bin at the end of the day
tie trash bag tightly before disposing
store clean and dry utensil

Question 7

how do you reduce the risk of food spoilage or contamination during food preparation

Answer 7

wash hands thoroughly with soap and water
tie long hair neatly and pin-up long fringes
keep fingernails, clean and short
cooked food should not be mixed with raw food

Question 8

how do you reduce the risk of food spoilage or contamination during food cooking and serving food

Answer 8

cooked food left at room temperature should be consumed withing 4 hours