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F And N > Food Safety > Flashcards

Food Safety Flashcards

1
Q

Explain what is Binary fission?

A

Bacteria cell divibes into two cells.

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2
Q

What is a spore?

A

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

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3
Q

List 5 pathogenic bacterias

A

Bacillus cereus
Campylobacter
Escherichia coli
Listeria
Salmonella

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4
Q

What does bacteria need to reproduce?

A

Food , moisture, warmth, time

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5
Q

What temperature is bacteria killed?

A

100 oC

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6
Q

When reheating food how long should it be at 75oc

A

30 secs to ensure safety

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7
Q

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

A

2 mins to ensure safety

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8
Q

What is the danger zone?

A

63oC — 5oc

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9
Q

What temperature must hot holding be above

A

65oc

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10
Q

What is fridge temperature

A

0-5 oC

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11
Q

What is freezer temperature?

A

-18oc

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12
Q

What types of foods are high risk?

A

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

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13
Q

Who is more at risk from food poisoning?

A

Babies, elderly, people with weaker immune systems

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14
Q

What role does mould play in some foods?

A

Can be used in cheeses like stilton

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15
Q

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

A

Ferment releasing CO2
Used in bread making and brewing

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16
Q

Under what conditions does yeast grow?

A

Moist, warmth and food

17
Q

Under what conditions does mould grow?

A

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

18
Q

What is food spoilage?

A

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

19
Q

When does natural decay begin

A

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

20
Q

What are common types of natural decay and describe them

A
  1. Moisture loss (water loss)
  2. Infestation (insects get in the food)
  3. Low temperature injury (freezing)
  4. Enzymes (proteins speed up chemical reactions)
21
Q

`what is enzymatic browning?

A

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

22
Q

How can you prevent enzymatic browning?

A

Using lemon juice
Removing the air
Use quickly after cutting

23
Q

How can you prevent food spoilage?

A

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

24
Q

Define a perishable food

A

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

25
Q

Define a used by date

A

The fate in which food becomes unsafe to eat

26
Q

Define a best before date

A

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

27
Q

Define the display until

A

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

28
Q

Define stock rotation

A

Using old food before using new foods

29
Q

Explain the term clean as you go

A

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

30
Q

What is cross contamination

A

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

31
Q

What is a brown board for?

A

Vegetables

32
Q

What is a yellow board for?

A

Cooked meats

33
Q

What doe direct contact cross contamination mean?

A

Blood and juices that drip directly onto other foods spreading bacteria

34
Q

What is indirect contant cross contamination?

A

Bacteria is transferred during handling and preparation

35
Q

what should you do with left over food

A

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

F And N (8 decks)

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