Chapter 5 - Food Safety and Storage

Question 0

Name types of micro-organisms

Answer 0

Moulds, yeast and bacteria

Question 1

What are the main causes of food spoilage?

Answer 1

Enzymes and micro-organisms such as moulds, yeasts and bacteria

Question 2

What are needed for the growth of micro-organisms?

Answer 2

Food, warmth, moisture, oxygen and time

Question 3

How does food become infected?

Answer 3

By: humans, cross-contamination, insects, pets and vermin, dirty kitchens and dirty utensils

Question 4

What are the main causes of food poisoning?

Answer 4

Intake on too much pathogenic bacteria such as salmonella, staphylococcus, listeria and E.coli

Question 5

Name 7 food hygiene guidelines

Answer 5

1: store perishables in a cool place
2: check expiry dates on perishables
3: wash your hands before handling food
4: handle food as little as possible
5: never lick your fingers
6: keep pets out of kitchen at all times
7: wash and disinfect kitchen worktops and equipment regularly

Question 6

Name 5 functions of proper food storage

Answer 6

1: protects food from flies and dust
2: prolongs its shelf life
3: makes finding the food easier in the kitchen
4: ensures that the kitchen is clean and well organised
5: reduces waste

Question 7

Name 7 guidelines to food storage

Answer 7

1: store foods in correct area
2: note the ‘best before’ and ‘use by’ date on perishables
3: use up older foods before opening new ones
4: store food away from cleaning agents
5: keep cupboards and storage containers clean to prevent bacteria
6: once foods are open, store in airtight containers
7: never refreeze foods that have already been unfrozen

Question 8

Name disposable packaging materials

Answer 8

Cling film, aluminium foil, kitchen paper and greaseproof paper

Question 9

Name reusable packaging materials

Answer 9

Plastic, china, glass and tin containers

Question 10

Name the 3 categories in which food is divided up into

Answer 10

Non-perishables - up to 1 year
Semi-perishables - up to a week or 3 months
Perishables - must be consumed within 3-4 days