Food Hygiene And Storage

Question 1

Ways to prevent cross contamination

Answer 1

Don’t wash raw chicken
Wash your hands before and after
Change chopping boards

Question 2

Enzymes

Answer 2

Chemicals present in food. Destroy from the inside out. Responsible for the natural ripening of food and eventually cause decay
Cause foods to discolour or rot

Question 3

Microorganism

Answer 3

Destroy from the inside and outside. They are found everywhere. They include:
Yeast: causes fruit to go off
Mould: form a furry growth
Bacteria: which cause animal foods to go off, also responsible for food poisoning

Question 4

Air

Answer 4

Oxygen. Causes fat to go off (rancid). Causes food to change colour

Question 5

Food poisonping

Answer 5

When large quantities of pathogenic bacteria together with the toxins into the body. Symptoms: nausea, stomach cramps, fever, vomiting

Question 6

Pathogenic bacteria

Answer 6

Disease carrying bad bacteria e.g. Salmonella

Question 7

Non pathogenic bacteria

Answer 7

Not disease carrying bacteria e.g. For yoghurt making

Question 8

Conditions for growth of microorganisms

Answer 8

Food, microorganisms like moist protein rich foods
warmth, 30°-40°
moisture, most microorganisms need water to survive
air, most microorganisms need air to survive
time, most microorganisms double every 20 minutes

Question 9

Food must be kept

Answer 9

Cool, clean, covered

Question 10

How does food become infected with bacteria

Answer 10

Humans
Dirt, grease
Cross contamination
Pets, vermin, insects

Question 11

Bacteria on raw chicken

Answer 11

Salmonella

Campylobacter