food safety Flashcards

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1
Q

what conditions do microorganisms (bacteria, moulds and yeasts) need for growth and multiplication

A
the right pH (not too alkaline/acidic)
moisture
plenty of food
warmth
time
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2
Q

slowing/stopping enzymes from working

A

enzymes are made from protein

  • adding an acid - enzymes work best at certain pHs
  • blanching - freezing slows down the natural ripening enzymes, blanching destroys them
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3
Q

how do yeasts spoil fruit

A

they ferment the sugars and turn them into alcohol and CO2

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4
Q

cooking/reheating food

A

above 75˚C kills bacteria

food should only be reheated once and to 75˚C for 3 minutes

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5
Q

chilling food

A

keeping food between O˚C and 5˚C slows down growth of bacteria
extends shelf life
doesn’t change properties much - looks and tastes the same but may have a harder texture

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6
Q

the danger zone

A

5˚C to 63˚C
optimum temp for bacterial growth is 37˚C
hot food should be held above 63˚C

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7
Q

freezing

A

below -18˚C
bacteria becomes dormant - doesn’t kill it
greatly extends shelf life of food and nutrients aren’t lost

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8
Q

fridges

A

should be 0˚C to 5˚C
keep food covered/in containers to prevent contamination
raw meat, fish and poultry should be stored on the bottom shelf

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9
Q

freezers

A

set around -18˚C

food should have clear labels with the date they were frozen

meat and poultry should be thoroughly defrosted in the fridge - if it is partially frozen, the recommended cooking time may be insufficient to kill bacteria

if cooking from frozen - follow the ‘cooking from frozen’ time

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10
Q

star ratings for food storage

A
  • 1 week, -6˚C in an ice box/ freezer compartment of fridge
    • 1 month, -12 ˚C in an ice box/ freezer compartment of fridge
  • ** 3 months, -18˚C in a domestic freezer
  • *** until ‘best before’ date on frozen foods, -18˚C or colder
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11
Q

methods of preservation

A

freeze drying - removes moisture

canning foods - heating when canning kills off microorganisms

vacuum packing - lack of oxygen limits growth of micro organisms

chemicals - eg. pickling in vinegar, wrong pH for fast growth of microorganisms

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12
Q

use by date

A

on products with a short life, eg. high risk foods

eating food after this date may be unsafe and there is a risk of food poisoning

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13
Q

best before date

A

on products with a longer shelf life, eg. tinned foods

warning for quality - food is probably safe after this date but may lose quality

eggs - risky to eat post best before, as salmonella bacteria may have multiplied to dangerous levels

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14
Q

safety and hygiene when preparing food

A
  • wash hands, wear a clean apron, hat/hair net, remove jewellery, cover cuts with a blue plaster
  • separate raw and cooked foods
  • use coloured chopping boards
  • clean equipment and antibacterial spray to sanitise work surfaces
  • defrost froze food fully in the bottom of the fridge, away from other food
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15
Q

serving food safely and hygienically

A
  • serve food immediately/keep it above 63˚C for no more than 2 hours
  • if serving food cold/storing it - cool it down within 90 minutes
  • keep food covered to prevent contamination from flies/pests - preferable keep it in the fridge
  • avoid wasting food
  • check that waste bins aren’t overfilled
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16
Q

campylobacter

A
  • uk’s most common cause of food poisoning
  • mainly found in raw/undercooked poultry but also other meat and untreated milk/water

onset time: 2-5 days

17
Q

E. coli

A
  • E. coli live in intestines of animals
  • most are harmless but E. coli O157 can cause kidney damage and death
  • sources - raw beef, untreated milk/water, unwashed vegetables, salad leaves

onset time: 1-10 days

18
Q

staphylococcus aureus

A
  • live on skin and hair and in the noses of animals and people
  • poor personal hygiene can contaminate food

onset time: 1-6 hours

19
Q

salmonella

A

• found in raw poultry, untreated milk and eggs

onset time: 6-72 hours