Food Safety

Question 1

What are bacteria

Answer 1

Single celled organisms able to reproduce rapidly, microorganisms

Question 2

What are the 4 conditions that bacteria need for growth

Answer 2

Temp-5-63°c, moisture, time, nutrients, pH level-neutral(pH6.6&7.5)

Question 3

What is Yeast

Answer 3

Single celled plants found in the air and skins of fruits

Question 4

What are moulds

Answer 4

A type of fungus that settle on food and grow into a visible plant

Question 5

How to prevent enzymic browning

Answer 5

Adding lemon juice, blanching vegetables before freezing, immersing potato’s in water,

Question 6

What is yeast used in

Answer 6

Bread making, beer, wine

Question 7

Symptoms of salmonella

Answer 7

Diarrhoea, vomiting, fever

Question 8

Onset of salmonella

Answer 8

12-36 hiurs

Question 9

Staphylococcus aureus symptoms

Answer 9

Vomiting, diarrhoea, abdominal pain

Question 10

What foods is staphylococcus aureus found in

Answer 10

Cooked sliced meat, dairy, anything touched by hand

Question 11

Symptoms of E. coli

Answer 11

Vomiting, blood in diarrhoea, kidney damage or failure,

Question 12

Onset of staphylococcus aureus

Answer 12

1-6 hours

Question 13

Onset of E. coli

Answer 13

12-24 hours

Question 14

What foods is E. coli found in

Answer 14

Raw meat, untreated water and milk

Question 15

Symptoms of listeria

Answer 15

Mild flu symptoms, septicemia, meningitis, pneumonia

Question 16

Onset of listeria

Answer 16

No specific time

Question 17

Campylobacter symptoms

Answer 17

Diarrhoea, headache, fever, abdominal paon

Question 18

What food is campylobacter in

Answer 18

Meat, shellfish, untreated water, washing raw poultry

Question 19

What products are use by dates found on

Answer 19

Highly perishable, packaged foods e.g. meats, dairy, short shelf life foods

Question 20

What foods are best before dates on

Answer 20

Canned foods, longer shelf life, frozen foods

Question 21

What temp should reheated foods core be

Answer 21

75°c