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HACCP > Food Safety > Flashcards

Food Safety Flashcards

1
Q

Name 3 groups of people who are likely to be very ill from food poisoning

A

Very young
Elderly
Pregnant women

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2
Q

List 5 main faults resulting in food poisoning

A 
Cross contamination 
Undercooking food 
Cooling food too slowly 
Food made too early and kept at room temp 
Eating raw foods i.e milk
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3
Q

What are 4 main hazards

A

Microbiological
Physical
Chemical
Allergens

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4
Q

State 3 benefits of good food hygiene

A

Prevents food poisoning
Prevents food contamination
Longer shelf life of foods

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5
Q

What microorganism causes serious illness

A

Pathogens

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6
Q

What is the shortest time bacteria can divide

A

10 minutes

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7
Q

What do bacteria need to grow

A

Time
Warmth (5-63°C)
Food
Moisture

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8
Q

Name 3 different microorganisms

A

Bacteria
Viruses
Moulds

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9
Q

What is a spore

A

Resistant bodies formed by microorganisms which can survive under unfavourable conditions

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10
Q

What is a toxin

A

A toxin is produced by microorganisms and promote infection and disease

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11
Q

Where should high risk food be stored

A

Cold stored at or below 5°C
Covered and away from rte food
Below cooked food

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12
Q

What happens to bacteria in frozen food

A

Freezing stops the growth of bacteria

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13
Q

List 3 causes of food poisoning

A

Cross contamination
Undercooking of food
Not reheating food to the correct temp
Cooling food too slowly

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14
Q

List 4 foods that are common food poisoning sources

A

Soft cheese
Raw milk
Ready to eat salads
Raw shellfish

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15
Q

State 4 parts of the body food poisoning bacteria are found

A

Hands
Mouth
Nose
Intestine

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16
Q

Name 2 poisonous plants that could cause food poisoning

A

Mushrooms

Nuts

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17
Q

Name 2 metals that could cause food poisoning

A

Aluminium

Barium

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18
Q

4 symptoms of food poisoning

A

Vomiting
Diarrhoea
Nausea
Stomach pain

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19
Q

What temperature should the centre of food be

A

75°C

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20
Q

List 3 types of food preservative

A

salt
Vinegar
Sulphur dioxide

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21
Q

To avoid bacteria growing in dried food

A

Store in dry areas

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22
Q

Name 4 chemical hazards one 1 way to control each

A

Cleaning products- store cleaning products own their own away from food

Pest bait- keep away from areas where food is prepared

Chemical containers- ensure containers are well labelled and colour coded

Chemicals in food- antibiotics control using delve test

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23
Q

Name 3 ways of controlling cross contamination

A

Use different coloured chopping boards for cooked and uncooked foods
Cover uncooked meats and store away form rte foods
Proper hand washing technique after handling raw meat

24
Q

Name 6 foods that cause allergies

A 
Milk
Gluten 
Eggs 
Soya 
Mustard 
Celery
25
Q

What are severe reaction to allergies

A

Anaphylactic shock
Unconsciousness
Death

26
Q

What does HACCP stand for

A 
Hazard 
Analysis 
Critical 
Control 
Point
27
Q

What are the principles of HACCP

A
  1. Conduct a Hazard Analysis.
  2. Identify the Critical Control Point.
  3. Establish the Critical Limits.
  4. Establish Monitoring Procedures.
  5. Establish Corrective Action.
  6. Establish Verification.
  7. Establish Documentation.
28
Q

Write down 5 checks when food is delivered

A 
Check food temperature 
Check the package is sealed and free from tears 
Check the condition of the vehicle 
Check the freshness and use by dates 
The label for allergens
29
Q

What should you do if frozen food delivered is thawing

A

Cooked the food straight away

Send back the food if it does not reach required temperature

30
Q

Why is it important to keep delivery record of food

A

To ensure the food is of good quality entering the premises to provide documentation If required
Received food from reputable sources

31
Q

Dry food stores should be

A 
Well lit 
Clean 
Free from pests 
Have shelves 
Have fresh air & ventilation
32
Q

4 reasons why canned food may be rejected

A

It is past it’s use by date
The can appears swollen
The can is bent
Can is leaking

33
Q

Before placing food in the fridge how long should it cool

A

120 minutes

34
Q

Why should raw food be kept separate from high risk food

A

To avoid cross contamination

35
Q

List 3 controls relating to chilled food

A

Check temperature at least once a day
Keep raw and cooked food apart
Do not overload

36
Q

Food in refrigerators should be covered to prevent

A

Cross contamination
Bacterial growth
Food drying out or going off

37
Q

What is stock rotation

A

Moving products with and earlier date to the front and products with a longer date to the back

38
Q

What are 2 main hazards associated with food preparation

A

Bacterial growth

Cross contamination

39
Q

List 4 controls that should be used in food preparation

A
  1. Use colour coding
  2. Use different utensils for raw and cooked foods
  3. Keep food out of danger zone temperature 5-63°C
  4. Wash fruit and veg with safe clean water
40
Q

What are hazards associated with cooling of food

A

Bacterial Growth

Cross contamination

41
Q

List 4 signs of food spoilage

A

Unpleasant odour
Growth of mould
Fruit and veg are a slimy or mushy
Formation of bubbles or gas

42
Q

Why are foods preserved

A

To extend the shelf life

43
Q

How can food be cooled down quickly

A

In a blast chiller

Cutting food into slices and putting it on a cold shallow tray

Putting food into a cool room

44
Q

State 4 things that accelerate spoilage

A

Temperature
Moisture
Oxygen
Light

45
Q

Why must head coverings be worn by food handlers

A

So hair doesn’t fall into food

46
Q

State 2 occasions when protective clothing should be removed

A

When leaving the premises

When going to the toilet

47
Q

Fingernails should be

A

Short

Clean

48
Q

Wash hand basins should be provided with

A

Liquid soap
Hot and cold water
Paper towels

49
Q

5 occasions were you must wash hands

A
  1. Before handling food
  2. After handling raw meat
  3. Before handling food for people with allergies
  4. After handling money
  5. After going to the toilet
50
Q

Why should cuts be covered

A

To prevent contamination of food

51
Q

3 important points about dressings used to cover cuts

A

Should be bright coloured ie blue
Should be water proof
Should be changed regularly

52
Q

Why should jewellery not be worn when handling food

A

Can collect harmful bacteria

Can fall into the food being produced

53
Q

State 5 responsibilities as a food handler

A
  1. Preparing food
  2. Cooking food
  3. Serving food
  4. Packing food
  5. Storing food
54
Q

Describe 6 different powers of authorised officers under food safety

A
  1. Can inspect a food premises without notice
  2. Can seize or detain food
  3. Can take samples of food for testing
  4. Can write an improvement order
  5. Can write a closure order
  6. Can take action against businesses who do not comply with the law
55
Q

State 4 reasons for cleaning

A
  1. Reduce the risk of cross contamination
  2. Prevent problems with pests
  3. To comply with law
  4. To prevent food poisoning
56
Q

6 reasons for washing hands

A
  1. Before handling food
  2. After handling raw meat
  3. After using the toilet
  4. Before preparing food for someone with an allergy
  5. After handling money
  6. After touching nose, mouth hair

HACCP (1 decks)

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