Food Related Cause Of Ill Health And Food Safety

Question 1

What is a microbe

Answer 1

Mircoscopic plants and animals

Question 2

Types of microbes

Answer 2

Bacteria,mould,yeast

Question 3

Where are microbes found

Answer 3

Air,water,soil,dirt,dust,packaging,clothes,surfaces,equipment,people,insects and animals

Question 4

How can microbes grow and multiply

Answer 4

The right temperature
Water(moisture)
Food to eat
Time to grow
Right amount of acid and alkali

Question 5

Why do microbes make food unsafe and unfit to eat

Answer 5

• 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

Question 6

Ways that food handlers can prevent the cross contamination of mcirobes

Answer 6

• 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).

Question 7

What happens to microbes when frozen

Answer 7

Microbes will be inactive but will be alive

Question 8

What happens to mcirobes when food is stored in the refrigerator

Answer 8

Cool food to a low temperature (0-5°C in a refrigerator). Microbes will still grow and multiply, but only very slowly

Question 9

Signs of food poisoning that you cannot see

Answer 9

Headache,weakness,cold,stomach ache,feeling sick,aching

Question 10

Signs of food poisoning that you can seen

Answer 10

Dizziness,high body temp,diarrhoea,being sick

Question 11

groups of people for whom food poisoning is very dangerous?

Answer 11

Elderly people

Pregnant women

Ill people

People with a weak immunity

Question 12

Name several types of bacteria that cause food poisoning?

Answer 12

Salmonella

Listeria

E.coli

S.aureus

Question 13

foods where Salmonella is often found?

Answer 13

Chicken,raw meats,

Question 14

How moulds start to grow on foods?

Answer 14

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.

Question 15

What bacteria do in the temperature Danger Zone?

Answer 15

5°c and 63°c bacteria multiply fast

Question 16

Why stainless-steel pans are used in food preparation?

Answer 16

Wouldn’t react with acids with foods thus not feeding the bacteria and leach metals in the food making it dangerous for consumption

Question 17

Why food should be cooked to at least 70°C?

Answer 17

Bacteria start to die from this temperature and on

Question 18

Why cleaning chemicals must not be stored near foods in unlabelled containers?

Answer 18

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.

Question 19

What is food poisoning

Answer 19

• A common and nasty illness that can lead to serious health problems mainly caused by hamrful (pathogenic) bacteria

Question 20

What does yeast do

Answer 20

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

Question 21

What should food handlers and farmers do when handling chemicals

Answer 21

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.

Question 22

Why are some metals bad to cook food

Answer 22

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)

Question 23

Examples or Some food that are naturally poisonous to humans

Answer 23

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.

Question 24

Who does food saftey laws protect and how

Answer 24

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

Question 25

What did the food saftey act 1990 do

Answer 25

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

Question 26

What are the Food Hygiene Regulations (rules)

Answer 26

Anyone who owns, manages or works in a food business, whatever its size, must:

1. Make sure food is handled, supplied and sold in a hygienic way.
2. Identify possible food safety hazards in all the operations and activities of the food
   business.
3. 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.
4. Decide what controls can be put in place to prevent risks to food safety.
5. Make sure that food safety controls are in place, are always followed by everyone and are regularly maintained and reviewed.

Question 27

What is the HACCP

Answer 27

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

Question 28

What should food handlers do to ensure food saftey

Answer 28

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)

Question 29

What should food labels be

Answer 29

-Clear and easy to read
• Easy to understand
• Easy to see
• Truthful about the food inside.