Food Safety

Question 1

What are the three types of microorganisms that cause food spoilage?

Answer 1

Bacteria

Yeast

Moulds

Question 2

What are the five conditions that microorganisms need to grow?

Answer 2

Warmth

Moisture

Food

The right pH

Time

Question 3

What is the danger zone?

Answer 3

5°C-63°C

Question 4

What temperature does bacteria die at?

Answer 4

72°C

Question 5

How can yeast spoil fruit?

Answer 5

It can spoil fruit by fermenting the sugar turning them into alcohol and carbon dioxide

Question 6

What are some high risk foods?

Answer 6

Cooked meat, fish and poultry
Dairy products
Gravy, stocks and sauces
Shellfish
Cooked rice

(All of these foods are moist and high in protein)

Question 7

Why is raw meat not a high risk food?

Answer 7

Raw meat isn’t eaten raw-it needs to be cooked which would destroy the majority of the bacteria

Question 8

How can you prevent food spoilage?

Answer 8

Preservatives
Refrigeration
Freezing
High-quality vacuum flask
Canning of food (no oxygen)
Dried fruit (no moisture)

Question 9

What is the order of which food should be stored in the fridge?

Answer 9

Dairy + Ready to eat foods

Cooked meat

Raw meat

Fruit + Salad

Question 10

What are the main methods of preservation?

Answer 10

Removal of liquid (drying and dehydration)

Alteration of temp (freezing and chilling)

Removal of air (modified atmospheric packaging)

Addition of a preservative (jamming, pickling and salting)

Question 11

What are ambient foods?

Answer 11

They are foods that would normally be stored refrigerated but has been processed so that it can be stored safely at room temp

Question 12

State what temp a fridge and a freezer should be at

Answer 12

0°-5°C fridge

-18°C to 24°C freezer

Question 13

What colours are the different chopping boards?

Answer 13

Red: Raw meat

Blue: Raw fish

Yellow: Cooked meat

Green: Salad and fruit

Question 14

How do you turn a food into an ambient food?

Answer 14

Freeze fried
-moisture is removed (instant coffee)

Canning foods
-Cans are sealed and heated to kill bacteria

Vacuum packaging
-Plastic packaging and air is suck out (fish)

Use of chemicals
-Gherkins pickled in vinegar

Question 15

What are some steps to reduce the risks when preparing food?

Answer 15

Follow personal hygiene procedures-was your hands, wear a clean apron, wear a hat or hair net to cover your hair, remove all jewellery and cover all cuts

Separate raw and cooked foods and use coloured chopping boards for different food groups

Wash raw vegetables carefully-traces of soil can contain bacteria

Use clean equipment and an antibacterial spray to sanitise work surface

Defrost frozen food fully, in the bottom of a fridge and away from other food

Question 16

What are some steps to reduce the risks when cooking food?

Answer 16

Cook food at the right temperatures and the correct time

Make sure food is cooked all the way through-cook thicker pieces of meat for longer than thin ones

Test the temperature inside food using a temperature probe

Question 17

What are some steps to reduce the risks when serving?

Answer 17

Serve hot food straight away or keep it above 63 degrees Celsius for no longer than 2 hours

If you’re serving food cold or storing it, cool it down within 90 minutes

Keep food covered to prevent flies or other pests contaminating it-preferably put it in the fridge

Try to avoid wasting food and check that waste bins are not overfilled

Question 18

Describe campylobacter

Answer 18

The most common cause of food poisoning in the UK

Found mainly in raw or undercooked poultry, but also in other raw meat and untreated milk/water

Onset time 2-5 days

Question 19

Describe E.Coli

Answer 19

E.coli live in the intestines of animals

Most types ate harmless but E.coli O157 can cause kidney damage and death

Sources include raw beef, untreated milk/water, unwashed vegetables and salad leaves

1-10 days

Question 20

Describe Samonella

Answer 20

Found in raw poultry and untreated milk and eggs

Onset time 6-72 hours

Question 21

Describe Staphylococcus aureus

Answer 21

S.aureus live on the skin and hair and in the noses of animals and people

Poor personal hygiene can contaminate food

1-6 hours

Question 22

Describe Listeria

Answer 22

Listeria can be found in soft cheeses, pate and shellfish

Unlike other bacteria it can grow in cold temps such as in a refrigerator

Pregnant women are at a higher risk of infection and it can lead to miscarriage or health problems in the child

Up to 70 days

Question 23

What are some uses of microorganisms?

Answer 23

Moulds are added to blue cheeses

Yeasts are used to make bread rise

Bacteria are used to make yoghurt and cheese