Food Safety Flashcards
(32 cards)
Why should defrosted food be cooked straight after defrosted
To reduce time, bacteria can multiply
What is a high risk food
Ready to eat, moist foods, usually high in protein, do not require any heat treatment or cooking, conditions support bacterial growth
What stages need to occur in cleaning work surfaces
Before during and after cooking
Hot soapy water, then antibacterial spray
Disadvantages of freezing food
Enzymes can still be active Can change flavour and texture Can cause freezer burn Needs to be dated Doesn't kill bacteria
Advantages of freezing food
Makes seasonal foods available Reduces food waste Can cook some foods from frozen Can store up to a year Bacteria can't multiply Most foods can be frozen
What is tainting
When the flavour or aroma of one food is changed by another stronger food
What is a use by date
Unsafe to eat after this date, risk of food poisoning
Best before date
Quality of food may decline after this date, can still be eaten, except eggs
What temperature is fridge storage
0-5 °c
What temp is freezer storage
-18°c
What temp is the danger zone
5-63°c
What goes on the top shelf of the fridge
Cheese, milk, dairy
What goes on the second shelf of the fridge
Cooked meat
What goes in the 3rd shelf of the fridge
Raw meat
What goes in the bottom draw/ shelf
Salad vegetables
What temp is cupboard temp
17-20°c
Perishable foods should, and what are they
Be stored in the fridge or freezer Faulty short shelf life E.g. raw and cooked meat Dairy Veg ect
Hot food should be kept
Above 63°c
How do yeasts reproduce
By budding
What are tiny fungi that produce thread like filaments
Moulds
What conditions does mould need to grow
Damp air 20-30°c or low fridge temp
What is oxidation
Enzymes causing food to spoil e.g. enzymic browning
How can oxidation affect the nutrition of food
Loss of water soluble vitamins (b group and vc)
Single celled microorganisms are called
Bacteria
