Food Safety

Question 1

Explain what is Binary fission?

Answer 1

Bacteria cell divibes into two cells.

Question 2

What is a spore?

Answer 2

A hard resistant shell (heat, freezer,disinfectant)
When conditions are favourable the spore can become a new bacteria

Question 3

List 5 pathogenic bacterias

Answer 3

Bacillus cereus
Campylobacter
Escherichia coli
Listeria
Salmonella

Question 4

What does bacteria need to reproduce?

Answer 4

Food , moisture, warmth, time

Question 5

What temperature is bacteria killed?

Answer 5

100 oC

Question 6

When reheating food how long should it be at 75oc

Answer 6

30 secs to ensure safety

Question 7

When reheating food how long should it be at 70oC?

Answer 7

2 mins to ensure safety

Question 8

What is the danger zone?

Answer 8

63oC — 5oc

Question 9

What temperature must hot holding be above

Answer 9

65oc

Question 10

What is fridge temperature

Answer 10

0-5 oC

Question 11

What is freezer temperature?

Answer 11

-18oc

Question 12

What types of foods are high risk?

Answer 12

Ready to eat. (Pre-packed sandwiches)
Moist. (Sauces)
High protein. (Egg products)
Temperature controlled foods. (Raw meat/ fish)

Question 13

Who is more at risk from food poisoning?

Answer 13

Babies, elderly, people with weaker immune systems

Question 14

What role does mould play in some foods?

Answer 14

Can be used in cheeses like stilton

Question 15

Yeast is a fungi however what is a useful use of it in food?

Answer 15

Ferment releasing CO2
Used in bread making and brewing

Question 16

Under what conditions does yeast grow?

Answer 16

Moist, warmth and food

Question 17

Under what conditions does mould grow?

Answer 17

Dry, moist, acid, alkaline, salt, sugar, 20-30oC, slows in dry/cold conditions

Question 18

What is food spoilage?

Answer 18

The original nutrient value/ texture/ flavour of the food is damage and the food becomes harmful to eat

Question 19

When does natural decay begin

Answer 19

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

Question 20

What are common types of natural decay and describe them

Answer 20

1. Moisture loss (water loss)
2. Infestation (insects get in the food)
3. Low temperature injury (freezing)
4. Enzymes (proteins speed up chemical reactions)

Question 21

`what is enzymatic browning?

Answer 21

The browning that occurs naturally when cut cells are exposed to oxygen

Question 22

How can you prevent enzymatic browning?

Answer 22

Using lemon juice
Removing the air
Use quickly after cutting

Question 23

How can you prevent food spoilage?

Answer 23

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

Question 24

Define a perishable food

Answer 24

A food that will spoil very quickly so must be stored in the fridge

Question 25

Define a used by date

Answer 25

The fate in which food becomes unsafe to eat

Question 26

Define a best before date

Answer 26

Applies to non perishable foods as they wont become unsafe just not in the best conditions

Question 27

Define the display until

Answer 27

The date the food should be sold (2-3 days before use by)

Question 28

Define stock rotation

Answer 28

Using old food before using new foods

Question 29

Explain the term clean as you go

Answer 29

Washing u[ as you go along so you dont have a build up of washing at the end

Question 30

What is cross contamination

Answer 30

The process in which bacteria is transferred from one area to another

Question 31

What is a brown board for?

Answer 31

Vegetables

Question 32

What is a yellow board for?

Answer 32

Cooked meats

Question 33

What doe direct contact cross contamination mean?

Answer 33

Blood and juices that drip directly onto other foods spreading bacteria

Question 34

What is indirect contant cross contamination?

Answer 34

Bacteria is transferred during handling and preparation

Question 35

what should you do with left over food

Answer 35

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