Food Contamination

Question 1

What are the three types of contamination?

Answer 1

Physical, Chemical, Microbial

Question 2

Name types of physical contamination.

Answer 2

Hair, glass, metal, screws, nails, money, pests, packaging, jewellery.

Question 3

What is a pathogenic bacteria?

Answer 3

A bacteria that is harmful to health.

Question 4

What are the 3 C’s that prevent food poisoning.

Answer 4

Cook, Chill, Clean

Question 5

What is a vehicle?

Answer 5

Something that carries and spreads bacteria.

Question 6

Give 3 bacterial vehicles.

Answer 6

cloths, hands, works surfaces, chopping boards, knives.

Question 7

What temperature should a fridge be?

Answer 7

0-5 c

Question 8

What temperature should a freezer be?

Answer 8

-18c or below

Question 9

What temperature should hot hold be?

Answer 9

63c

Question 10

What should core temperature of food be?

Answer 10

75c

Question 11

What is the temperature danger zone?

Answer 11

Temperature range where bacteria multiply the most 5-63c.

Question 12

What are the symptoms of food poisoning?

Answer 12

Vomiting, diarrhoea, headache, stomach pains, fever

Question 13

Name the food poisoning bacteria.

Answer 13

Salmonella, Campylobacter, listeria, E Coli, Staphylococcus Aureus, Clostridium Perfingens, Bacillus Cereus.

Question 14

Name the sources and causes of salmonella

Answer 14

Raw meat, poultry and eggs. Spread by cross contamination and undercooking of food.

Question 15

Name the sources and causes of campylobacter

Answer 15

Raw meat and poultry. Spread by cross contamination. Thorough cooking needed.

Question 16

Name the sources and causes of Listeria

Answer 16

Found in soil, vegetables and raw milk. Thorough cooking will destroy the bacteria.

Question 17

Name the sources and causes of E Coli

Answer 17

Underwashed vegetables, and undercooked meat. Cook food thoroughly.

Question 18

Name the sources and causes of Staphylococcus aureus.

Answer 18

Found on the skin, cuts and boils and transferred to food.

Question 19

Name the sources and causes of Clostridium perfringens.

Answer 19

Soil and animal faeces and makes spores which may not be killed in cooking.

Question 20

Bacillus cereus

Answer 20

Soil, dust and rice. Spores need to be destroyed by heat.

Question 21

Explain how to use a food probe.

Answer 21

Wipe before and after use with a probe wipe. Hold in the centre (core) of the food. The food should reach a minimum of 75C for 2 minutes.

Question 22

A red chopping board is used for…..

Answer 22

Raw meat

Question 23

A green chopping board is used for……….

Answer 23

Salad and fruit

Question 24

A blue chopping board is used for………..

Answer 24

Fish

Question 25

A yellow chopping board is used for……………..

Answer 25

Cook meats

Question 26

A brown chopping board is used for…….

Answer 26

Vegetables

Question 27

A white chopping board is used for………

Answer 27

bread and dairy foods