Food safety Flashcards
Warmth
Bacteria can multiply faster in temperatures of 5-63, this is called the danger zone for bacterial growth as they will grow much faster in these temperatures. At colder temperatures, the bacteria will stop reproducing. This is why fridges operate at 1-4* and freezers at -18, 37 optimal temperature.
Moisture
Moisture is essential for bacterial growth and this is the reasons why foods like dairy products are at a higher risk of bacterial growth. Foods with high moisture content provide an ideal environment because they offer the perfect combination of nutrients and water for bacteria to thrive. This makes it important to handle and store foods so that they are safe to eat.
Food
Bacteria need food to reproduce, foods that contain a range of nutrients and moisture such as dairy products, the bacteria can use to grow. Foods that contain nutrients and moisture can be the perfect food source.
Suitable pH range
The pH scale can measure how acidic or alkaline a substance is. Food groups that are acidic like meat and fish have a pH scale below 7, while good groups that are alkaline like fruits have a pH scale above 7. The bacteria responsible for food poisoning, prefer conditions not to acidic or to alkaline, they like it just at the pH 7, which is neutral. For our food we aim for a balance between acid and alkali making it less likely for bacteria to grow,
Time
Bacteria can multiply very fast through a process known as binary fission, where bacteria splits into two nearly identical ones. The speed in which they accomplish this is roughly every 20 minutes, within just 24 hours, bacteria can rise to millions of bacteria.
To shop safely we should..
Buy chilled and frozen foods last
Check UB and BB dates.
Ensure fridges and freezers are at a correct temperature.
Pack raw foods separately.
Avoid products that are damaged/open.
Best before date
The date before which food will be at its best. Foods will remain safe after this date but the quality may be affected.
Use by date
The date by which food must be eaten, after this it is likely unsafe to eat and can cause food poisoning.
Food safety (NI) order 1991
Protects consumers from poor standards of food hygiene and the risk of food poisoning. This law is enforced by environmental health practitioners.
This order makes it an offence to treat or alter food in anyway that could endanger health or to sell food that is unfit for human consumption, has been declared injurious to health, or falsely or misleading labelled or presented.
The food hygiene regulations 2006
Assumes that all food sold to consumers has been produced, processed or distributed in accordance with certain hygiene regulations and is for for human consumption.
Specific regulations with legislation cold holding requirements that make it an offence to shore food that is likely to support the growth of microorganisms.
Environmental health practitioner
They have the power to inspect business to make sure they comply with food safety legislation, they can inspect premises where food is manufactured to ensure appropriate food safety measures are in place. If a consumer has a complaint about food quality, food safety, food poisoning, or unclean food premises they should contact environmental health department for health and advice.
The foods standards agency rating scheme
This helps consumers make informed choices about where they eat or shop.
0-urgent improvement necessary
1-major improvement necessary
2-improvement necessary
3-generally satisfactory
4-good
5-very good
