Food Safety Flashcards
Explain what is Binary fission?
Bacteria cell divibes into two cells.
What is a spore?
A hard resistant shell (heat, freezer,disinfectant)
When conditions are favourable the spore can become a new bacteria
List 5 pathogenic bacterias
Bacillus cereus
Campylobacter
Escherichia coli
Listeria
Salmonella
What does bacteria need to reproduce?
Food , moisture, warmth, time
What temperature is bacteria killed?
100 oC
When reheating food how long should it be at 75oc
30 secs to ensure safety
When reheating food how long should it be at 70oC?
2 mins to ensure safety
What is the danger zone?
63oC — 5oc
What temperature must hot holding be above
65oc
What is fridge temperature
0-5 oC
What is freezer temperature?
-18oc
What types of foods are high risk?
Ready to eat. (Pre-packed sandwiches)
Moist. (Sauces)
High protein. (Egg products)
Temperature controlled foods. (Raw meat/ fish)
Who is more at risk from food poisoning?
Babies, elderly, people with weaker immune systems
What role does mould play in some foods?
Can be used in cheeses like stilton
Yeast is a fungi however what is a useful use of it in food?
Ferment releasing CO2
Used in bread making and brewing
Under what conditions does yeast grow?
Moist, warmth and food
Under what conditions does mould grow?
Dry, moist, acid, alkaline, salt, sugar, 20-30oC, slows in dry/cold conditions
What is food spoilage?
The original nutrient value/ texture/ flavour of the food is damage and the food becomes harmful to eat
When does natural decay begin
As soon as a plant is harvested or an animal killed it is the
Changes that take place inside the food which cause it to spoil
What are common types of natural decay and describe them
- Moisture loss (water loss)
- Infestation (insects get in the food)
- Low temperature injury (freezing)
- Enzymes (proteins speed up chemical reactions)
`what is enzymatic browning?
The browning that occurs naturally when cut cells are exposed to oxygen
How can you prevent enzymatic browning?
Using lemon juice
Removing the air
Use quickly after cutting
How can you prevent food spoilage?
Freeze foods
Store them in vinegar
Don’t buy excess foods
Check use by dates before buying
Effective stock rotation
Store foods in the right place
Define a perishable food
A food that will spoil very quickly so must be stored in the fridge
Define a used by date
The fate in which food becomes unsafe to eat
Define a best before date
Applies to non perishable foods as they wont become unsafe just not in the best conditions
Define the display until
The date the food should be sold (2-3 days before use by)
Define stock rotation
Using old food before using new foods
Explain the term clean as you go
Washing u[ as you go along
so you dont have a build up of washing at the end
What is cross contamination
The process in which bacteria is transferred from one area to another
What is a brown board for?
Vegetables
What is a yellow board for?
Cooked meats
What doe direct contact cross contamination mean?
Blood and juices that drip directly onto other foods spreading bacteria
What is indirect contant cross contamination?
Bacteria is transferred during handling and preparation
what should you do with left over food
Cool within 90 mins
Can be stored in a fridge for up to 4 days
Reheat food until pipping hot
Food should not be reheated more that once
