Day 1 Flashcards
What is a safe food?
A food that is free from contaminates and will not cause harm, injury or illness
What is a high risk food?
A RTE food that under favourable conditions support the multiplication of pathogenic bacteria
Give an example of a high risk food?
Cooked meats, sandwiches, cooked egg or fish products, rice or shellfish
What is a Hazard?
A biological, chemical or physical agent in, or condition of food with the potential to cause harm to the consumer
What is contamination?
The presents or introduction of a hazard
What 6 things do bacteria need in order to grow?
1) Time
2) available water
3) Temperature
4) Food/Nutrients
5) PH
6) Oxygen
What is the process called where bacteria multiply?
Binary Fission
What PH does most bacteria grow in?
4.5 acid to 7.5 alkaline
What is a vegetative state?
When bacteria are growing or multiplying
What is a spore?
A resistant resting phase which protects them against adverse conditions
What is Cross Contamination?
The transfer of bacteria from raw food to RTE food by direct or indirect contact
What is the danger zone?
The temperature range between 5C and 63C where most bacteria will grow rapidly
What is a disinfectant?
A chemical used to reduce micro organisms to a safe level, but not spores
What is a sanitizer?
A combination of a detergent and disinfectant
What is a detergent?
A chemical used to remove dirt, grease and food particles. Does not kill bacteria
What is HACCP?
A food safety system which identifies, evaluates and controls hazards which are significant for food safety
What are the 7 principles of HACCP?
1) Hazard Analysis
2) CCP
3) Critical limits
4) Monitoring System
5) Corrective action procedure
6) Verification
7) Documentation
What is the name of the process that a spore needs to go though in order to start multiplication/Binary Fission?
Germination
What pathogen has an incubation period of up to 3 months?
Listeria
What is the ideal growth range for most bacteria?!
20-50c
What are the 6 stages of cleaning?
1) pre clean - remove debris
2) main clean - detergent
3 immediate rinse - remove detergent
4) disinfectant
5) final rinse - remove disinfectant
6) Air Dry
What are the 5 extra codex principles?
1) assemble the team
2) describe the product
3) intended use
4) flow diagram
5) Confirmation of flow
