Food Safety

Question 1

Aerobic

Answer 1

Needs oxygen to grow

Question 2

Anaerobic

Answer 2

Does not need oxygen to grow

Question 3

Bacteria

Answer 3

Single-celled organisms present in the air, soil, on animals and humans

Question 4

Best before date

Answer 4

Used on low-risk foods

Question 5

Cross-contamination

Answer 5

When preparing food microorganisms can transfer from raw to cooked food, causing infection

Question 6

Danger zone

Answer 6

Bacteria multiply quickly between 5ºC and 63ºC

Question 7

Direct cross contamination

Answer 7

When the blood and juices of raw foods drip onto cooked foods e.g putting raw meat above cooked foods in the fridge

Question 8

Enzymes

Answer 8

Proteins that speed up chemical reactions

Question 9

Food Poisoning Bacteria

Answer 9

Pathogenic bacteria, harmful

Question 10

Food Spoilage

Answer 10

Damage to food caused by the natural decay of food or by contamination by micro-organisms

Question 11

Food Spoilage Bacteria

Answer 11

Bacteria that cause food to go bad but do not usually cause food poisoning

Question 12

Freezer Burn

Answer 12

Greyish-white marks appear on food when it has been packaged badly, food dehydrates and, although safe to eat, will change colour, texture and flavour

Question 13

Freezer temperature

Answer 13

Needs to be -18ºC

Question 14

Fridge temperature

Answer 14

Law states 8ºC, recommended 0-5ºC

Question 15

High risk foods

Answer 15

Foods which are the ideal medium for the growth of bacteria or micro-organisms e.g raw eggs, fish, cooked meat + poultry, yoghurt, cooked rice

Question 16

Indirect cross contamination

Answer 16

When bacteria is transferred during handling or preparation e.g from hands, work surfaces, equipment or clothing

Question 17

Low risk foods

Answer 17

Foods which have a long shelf life, e.g dried foods

Question 18

Microorganisms

Answer 18

Tiny living things e.g bacteria, yeast + moulds which all cause food spoilage; can only be seen through a microscope

Question 19

Pathogenic bacteria

Answer 19

Harmful bacteria which can cause food poisoning

Question 20

Perishable foods

Answer 20

Foods which spoil very quickly + must be kept in the fridge e.g meat, milk, fish

Question 21

Shelf life

Answer 21

How long a food product can be kept safely + remain of high quality

Question 22

Use by date

Answer 22

Used on high risk foods

Question 23

Dormant

Answer 23

When microorganisms cannot reproduce

Question 24

Natural decay

Answer 24

As soon as a plant food is harvested, or animal food slaughtered, changes take place inside the food which causes it to spoil