Food preservation and storage

Question 1

What are optimum conditions for bacterial growth?

Answer 1

Warmth - Danger zone 5 to 63 oC, specifically 37 oC which is body temperature. Moisture, Food, time, protein

Question 2

Name 3 ways of preserving

Answer 2

Salt, Vinegar, canning, drying, pasteurising, freezing, chilling, adding sugar

Question 3

How does canning work?

Answer 3

The sealed can is heated to kill bacteria. When it cools, no more bacteria can enter

Question 4

What are cook chill meals?

Answer 4

Ready made meals that just need reheating.The food is kept at a low temperature (4°C) so bacteria cannot reproduce (they’re not killed)

Question 5

What is the name of the bacteria that causes food poisoning?

Answer 5

Pathogenic bacteria

Question 6

What is the danger zone?

Answer 6

Temperatures at which bacteria multiply quickly - between 5 oC and 63 oC

Question 7

What happens to bacteria between 0 oC and 5 oC?

Answer 7

Dairy produce, cooked foods and raw ingredients should be kept at a temperature between 0°C and 5°C. This will slow the growth of microorganisms, but won’t stop it.

Question 8

What happens to bacteria at -18 oC

the temperature a freezer should be

Answer 8

They lie dormant, they do not die but cannot reproduce

Question 9

To what temperature must food be reheated to above?

Answer 9

Food must be reheated to at least 72°C to avoid the risk of food poisoning. Leftovers should be disposed of quickly.

Question 10

What is used to check the temperature of foods?

Answer 10

Temperature probe

Question 11

How is a temperature probe used?

Answer 11

Sterilise / clean with antibacterial wipe
Make sure sterile before and after use
Check reading before start (ideally room temp)
Place into centre of food / core temperature
Do not touch container/baking tin with probe
Keep in place for 2 minutes
Check temp is 72oC or over
Remove from food /take the reading when it is stable/after 2 minutes
If not at correct temperature continue cooking food and re-apply later.

Question 12

What are symptoms of food poisoning?

Answer 12

Vomiting, fever, diarrhea, nausea, abdominal cramps

Question 13

What can acids regulate?

Answer 13

The growth of bacteria on foods

Question 14

What can acids such as lemon juice do to cut fruit

Answer 14

Prevent or slow down enzymic browning

Question 15

Salmonella is one of the biggest culprits of food poisoning, where can this be contracted

Answer 15

raw meat, poultry, seafood

Question 16

Who is most at risk of food poisoning?

Answer 16

Elderly, the very young, low immunity, those with an illness

Question 17

what is the optimum temperature for bacteria reproduction?

Answer 17

37 oC body temperature