Food Hygiene Principles

Question 1

3 Food Hygiene Principles

Answer 1

1. Prevent Contamination of Foods
2. Kill the Bacteria by Cooking Properly
3. Prevent the Growth of Bacteria

Question 2

Preventing Contamination

Answer 2

1. Raw foods should be treated as if they contain food-poisoning bacteria
2. Separate equipment should be used for raw and cooked foods
3. Raw foods should be stored separately from cooked foods
4. Food should be poroperly covered.
5. In the refrigerator cooked food should be stored on higher shelves and raw food on lower shelves
6. Washing up must be thorough
7. The water in the sink should be as hot as you can handle and detergent should be used.

Question 3

Killing the Bacteria by Cooking Properly

Answer 3

Most food-poisoning bacteria will be killed by cooking - provided the cooking temperature is high enough.

Question 4

Preventing the Growth of Bacteria

Answer 4

Leftovers should be stored shortly after cooking and reheated quickly to a temperature of 75 degrees, which can be done easily in a microwave.

Question 5

Hygiene

Answer 5

Hygiene is the conditions or practices conductive to maintaining health and preventive disease, especially through cleanliness.

Question 6

Food Hygiene

Answer 6

Food hygiene is defined as ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use’.

Question 7

Cross Contamination

Answer 7

Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object, or place to another.

Question 8

Critical Temperature Zone

Answer 8

The critical temperature for a pure substance is the temperature above which the gas cannot become liquid, regardless of applied pressure.

Question 9

Food Poisoning Bacteria

Answer 9

Food poisoning is an illness caused by eating contaminated food. It’s not usually serious and most people get better within a few days without treatment. In most cases of food poisoning, the food is contaminated by bacteria, such as salmonella or Escherichia coli.