Food Related Cause Of Ill Health And Food Safety Flashcards
What is a microbe
Mircoscopic plants and animals
Types of microbes
Bacteria,mould,yeast
Where are microbes found
Air,water,soil,dirt,dust,packaging,clothes,surfaces,equipment,people,insects and animals
How can microbes grow and multiply
The right temperature
Water(moisture)
Food to eat
Time to grow
Right amount of acid and alkali
Why do microbes make food unsafe and unfit to eat
• They put waste products and poisons into the food if people eat these, they become ill with food poisoning
- Large numbers of microbes in a food can make people ill because they irritate the digestive system
Ways that food handlers can prevent the cross contamination of mcirobes
- washing their hands before handling food; after handling raw meat, poultry, fish and eggs; after visiting the toilet; after putting food waste in the bin, after sneezing into a tissue
- keeping raw and cooked foods separate during storage and using separate
equipment to prepare them - using colour-coded boards and knives to prepare different types of food
• Cook food to a high temperature (at least 70°C) which will kill many microbes
• Cool food to a low temperature (0-5°C in a refrigerator). Microbes will still grow and multiply, but only very slowly
• Freeze food (minus 18° C to minus 22° C in a freezer). Microbes will become inactive (dormant) but will still be alive
• Dry food by taking out moisture, which will kill many microbes
• Cover food and store it correctly to stop microbes getting into it
• Preserve food by killing microbes:
- in acid (e.g. vinegar in pickles)
- in salt (e.g. dried salted fish)
- in sugar (e.g. jam).
What happens to microbes when frozen
Microbes will be inactive but will be alive
What happens to mcirobes when food is stored in the refrigerator
Cool food to a low temperature (0-5°C in a refrigerator). Microbes will still grow and multiply, but only very slowly
Signs of food poisoning that you cannot see
Headache,weakness,cold,stomach ache,feeling sick,aching
Signs of food poisoning that you can seen
Dizziness,high body temp,diarrhoea,being sick
groups of people for whom food poisoning is very dangerous?
Elderly people
Pregnant women
Ill people
People with a weak immunity
Name several types of bacteria that cause food poisoning?
Salmonella
Listeria
E.coli
S.aureus
foods where Salmonella is often found?
Chicken,raw meats,
How moulds start to grow on foods?
Moulds make food unsafe and unfit to eat by:
• sending out tiny spores (‘seeds’) which land on the surface of food. The spores germinate (start to grow) and send down roots into the food if conditions are right.
The waste produced by the mould go into the food through roots and contains toxins which satu in the food.
What bacteria do in the temperature Danger Zone?
5°c and 63°c bacteria multiply fast
Why stainless-steel pans are used in food preparation?
Wouldn’t react with acids with foods thus not feeding the bacteria and leach metals in the food making it dangerous for consumption
Why food should be cooked to at least 70°C?
Bacteria start to die from this temperature and on
Why cleaning chemicals must not be stored near foods in unlabelled containers?
Sometimes food becomes contaminated with chemicals that are poisonous and will make people ill very soon after they have entered their body.
Some other chemicals gradually build up in the body over many months or years, and may eventually cause illnesses such as cancer, liver and kidney failure.
Chemicals may get into food because of environmental pollution, e.g. from factories that let chemicals get into rivers and the sea or soil.
What is food poisoning
• A common and nasty illness that can lead to serious health problems mainly caused by hamrful (pathogenic) bacteria
What does yeast do
Yeasts are found in the air. They make food unsafe and unfit to eat by:
• Settling on food and breaking down (fermenting) any sugars it contains into CO gas and alcohol
• Foods such as fruit yogurts, dried fruit and fruit juices can be spoiled by yeasts
• Wild yeasts are used to make sourdough bread, which is safe to eat
What should food handlers and farmers do when handling chemicals
Food handlers:
Food handlers must not:
- Accidentally add too much of a food additive, e.g. food colourings or preservatives
- Use too much of a cleaning product when cleaning equipment in a food factory or catering kitchen
- Store a chemical, e.g. bleach, in an unlabelled container
Farmers:
Use too much of a chemical pesticide or fertiliser on plant foods that are being grown.
Why are some metals bad to cook food
Old cooking pans made of aluminium,iron,copper would react with acid within foods resulting in metals to be released in foods which can be poisonous. (Stainless steel does not react with acids)
Examples or Some food that are naturally poisonous to humans
Raw red kidney beans. These contain a poison and must be boiled for at least 15 minutes to deteroy it
Mouldy nuts and cereals, e.g. corn.
• Rhubarb leaves contain a poisonous acid.
• Poisonous wild mushrooms.
Who does food saftey laws protect and how
Consumers:
-To stop them getting food poisoning
-To make sure all food businesses have high food safety standard
• To prevent consumers to take action if a food business breaks the law
Food businesses:
• To make sure all food handlers are trained in food safety
-To make sure working conditions are cood so food handlers can obey the law
• To prevent consumers making false claims about being ill after eating some food
What did the food saftey act 1990 do
All food businesses must make sure that all the food they produce for sale or give away is:
1 Safe to eat
2. What people expect it to be
3. Not labelled, advertised or presented in a way that is confusing or not true
What are the Food Hygiene Regulations (rules)
Anyone who owns, manages or works in a food business, whatever its size, must:
- Make sure food is handled, supplied and sold in a hygienic way.
- Identify possible food safety hazards in all the operations and activities of the food
business. - Know which stages in their food-handling activities are critical for food safety: i.e. the stages at which things could go wrong - the critical control points.
- Decide what controls can be put in place to prevent risks to food safety.
- Make sure that food safety controls are in place, are always followed by everyone and are regularly maintained and reviewed.
What is the HACCP
HACCP -Hazard Analysis of Critical Control Points
To make sure all the things that the Food Hygiene Regulations required are done properly, a food safety management system called Hazard Analysis of Critical Control Points
What should food handlers do to ensure food saftey
Store food correctly after buying (fridge/freezer/pantry etc) and maintain storage (check food dates)
Regularly check the internal temperature of freezers and frdiges and do not leave the doors open
Cookes food temo must be kept above 70c for 2min and dirty equipment must not be used to prevent cross contamination (use a food probe to check temp)
What should food labels be
-Clear and easy to read
• Easy to understand
• Easy to see
• Truthful about the food inside.
