exam questions Flashcards
define the term cross-contamination
the transfer of bacteria from 1 place to another
describe 2 measures OTHER than personal taken by fod handlers to prevent cross-contamination
1) food storage e.g meat stored in bottom shelf of fridge
2) areas for food prep/ colour codes
3 personal hygiene rules wokers in food industry must follow to help prevent food poisoning
make sure you don’t wear jewellery. must wear hair nets, apron
washing hands before/after meat
report illnes
name 3 bacteria which causes food poisoning
salmonella , ecoli, listeria
what are 3 risks which lead to food safety issues?
incorrect cooking , storage, allergns/ pests
identify 3 implications to food outlets of not following hygiene regulations
1) loss of working hours/days
2) fines
3) shutting down/ negative reviews
what are food safety regulations/ legislation ensure that food products are safe to eat
food safety act 1990
food labelling regulations -2006
state 3 factors affecting growth of bacteria
temperatures, ph , time
name 3 common food allergens
ground nuts- peanuts, diary-milk, wheat
what does food allergy mean?
danger to life - reaction to specific foood can be fatal
what does food intolerance mean ?
long term condition where you can feel unwell NOT LIFE THREATNING
State 2 functions of water in the body
Reduce sweating- decreased fatigue, keeps hydrated
Identify one factor which may increase a person’s requirement for water
Physical activity
State the function of tocopherol in the diet
Boost immune system
Name 1 good source of iron
Red meats- steak, beef
