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foodtech > food safety > Flashcards

food safety Flashcards

1
Q

name three microorganisms

A

-bacteria
-moulds
-yeast

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2
Q

what 5 conditions do microorganisms need to multiply?🌴

A

-warmth
-moisture
-PH
-temperature
-time

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3
Q

name 1 example of how you can prevent microorganisms form multiplying? and how it does this?

A

pickling food in vinegar = changes the foods PH

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4
Q

what are 2 characteristics of high risks food?

A

moist & high in protein

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5
Q

name 5 high risk foods?

A

-cooked meat
-dairy products
-sauces
-shellfish
-cooled rice

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6
Q

high risk foods have short shelf what does this mean?

A

you can keep them long for multiply will multiply in dangerous levels after the use by date given

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7
Q

how can you sometimes tell if foods have been spoilt

A

colour, smell, texture, taste = meat goes slimy, lily smelling sour or going lumpy

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8
Q

how can u tell if meat is till fresh?

A

brightly colored, firm and smell fresh

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9
Q

how can u identify if fish is fresh?

A

shiny skin, red gills, smell clean/salty, clear eyes

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10
Q

what’s are enzymes

A

proteins which act as biological proteins(speed up reaction)

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11
Q

what do enzymes cause in fruit and what are the affects of this?

A

causes fruit to RIPEN affecting
the:
colour
sweetness
texture

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12
Q

how does browning occur with enzymes?

A

-when you slice fruits the OXYGEN will turn fruit BROWN
-enzymes SPEED up this process
-leaving fruits to over ripen also give the colour

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13
Q

how does adding an acid stop enzymes browning?

A

dip fruit into lemon juice=acidic conditions will stop enzymic browning

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14
Q

how does blanching prevent enzymic browning?

A

plunge into boiling water the cold water-destroys the ripening enzymes =veg will retain colour and nutrients etc
freezing slows down enzymes

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15
Q

what can also spoil foods other than enzymes

A

mould and yeast

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16
Q

what can the microorganisms easily do?

A

grow and spread quickly with the right conditions

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17
Q

how can u see mould on foods like bread?

A

furry appearance changing look smell or texture

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18
Q

the waste products of mould can be poisonous

A

keep going x

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19
Q

where do yeats commonly grow and how does it spoil food?

A

on the surface of fruits-ferments the sugars turing them into alcohol and carbon dioxide

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20
Q

what temperature do u need to cook/reheat foods to?
why?

A

75 degrees
this ensures bascteria is killed (check which temperature probe)

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21
Q

how many times should u reheat food for and for how long?

A

once - at least 3 minutes

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22
Q

what is the danger zone?

A

5-63 degrees

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23
Q

what does the danger zone mean ?

A

bacteria mutiply and grow very quickly at these temperatures

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24
Q

what is the opitmum temperature for bacterial growth?

A

37-body temp

25
Q

what should fridge/chilling temperature be?

A

0-5 degrees

26
Q

how does storing food in fridge improve shelf life?

A

slows the growth of bacteria

27
Q

what should the freezer temperature be?

A

-18 degrees

28
Q

how does freezing food extend shelf life?

A

stops bacteria growing = makes them dormant
(doesn’t kill bacteria as when deforested the come alive again)

29
Q

how should i store fridge food?

A

-food covered/containers to prevent contamination
-raw meat should be kept on bottom shelf to prevent juices dripping

30
Q

how should u defrost food?

A

place in fridge first then ensure thoroughly to at least 75 degrees

31
Q

what temperature is ambient foods stored at?

A

room temperature-18-20 degrees

32
Q

name 4 ambient foods

A

crisps
cereal
dry pasta
dry rice

33
Q

how should ambient foods be stored?

A

sealed container, dry, cool place
NO MOISTURE

34
Q

name 4 methods of preservation?

A

-FREEZE DRYING=removes moisture
-CANNING FOOD=heated to kill of microorganisms
-VACUUM PACKING - plastic packaging & air sucked out
-CHEMICALS eg vinegar, acidic

35
Q

what does use by date mean?

A

SAFETY WARNING SHOULD NOT EAT FOOD AFTER THIS DATE-high risk of food poisoning (products with short shelf life)

36
Q

what does best before date mean?

A

food has the best quality before this date (products with longer shelf life)

37
Q

what is cross contamination ???

A

when bacteria passes from raw food to work surfaces, equipment, hands or to other food

38
Q

name 4 sources for cross contamination ?

A

other contamination food
utensils, work surfaces
people
pests

39
Q

name things to prevent prevent contamination when preparing food?

A

-wash hands, clean apron, hair net, remove jewelry & cover cuts
-use correct chopping boards
-wash raw veg 🥦🥦
-clean equipment/ surfaces- sanitize
-defrost food fulllt

40
Q

name safety procedures when cooking?

A

cool food to right temps at least 75 degrees
make sure food is cooked all the way through
(thicker pieves for longer)
test temp inside with probs

41
Q

how do u use a temp probe

A

-sterilize before and after use
- insert into middle/thickest part of food
-check it’ reaches over 75degreess and it’s stable at this temp

42
Q

how should u safely serve food?

A

serve food straight away or keep above 65 degrees for no longer than 2 hours
keep food covered
(prevents pests preferably be in fridge)
if serving cold cool with in 90mkns

43
Q

name 4 general symptoms of food poisoning?

A

sickness/nausea,diarrhea, stomach cramps & fever

44
Q

name 5 most common types of bacteria

A

campylobacter🐓🥛
E.coli🐄
salmonella🐓🥚
listeria 🧀🦐
STAPHYLOCOCCUS AUREUS 👩

45
Q

where is campylobacter found?🐓

A

raw poultry&meat or untreated milk/water

46
Q

where is salmonella found?🐓🥚

A

raw poultry and eggs

47
Q

where is listeria found?🦐

A

soft cheese, pate and shellfish

48
Q

what temps can listeria grow and who are at higher risk?

A

can grow in the temp of fridge, pregnant woman may lead to a miscarriage

49
Q

E.coli 0157- where is it found and name some sources of jt

A
  • live in intestines of animals, most are harmless but E.coli0157 =CAN CAUSE KIDNEY DAMAGE AND DEATH
    source= raw beef, untreated milk/water and unwashed veg
50
Q

staphylococcus aureus where is it found?

A

skin, hair , and noses of animals/people

51
Q

what is pasteurization???

A

the heating of milk for 15 seconds at 75 degrees(kills of any pathogenic bacteria)

52
Q

how are eggs protected from contains salmonella??

A

have vaccinations recognized with BRITISH LION QUALITY mark

53
Q

what does mould give to cheese???🧀

A

creamy texture & tangy taste

54
Q

name 3 foods microrganisms are used in?

A

cheese, bread yhoghurt

55
Q

how is microrganisms used in bread?

A

makes dough rise as it femnts in the ideal conditions and releases carbon dioxid( acts as a rising agent)

56
Q

why is salt added to bread?

A

to add flavor and strengthen gluteb

57
Q

how is yoghurt made?

A

-first milk is pasteurized
- non-pathogenic bacteria added
-those bacteria ferment lactose
-to produce latic acid
-latic acid the denatures the proteins in in milk and then thickens(coagulation)
=leaves sour / tangy taste
-sometime probiotic are added for health benefits;live bacteria)

58
Q

what does pathogenic bacteria mean?’

A

harmful bacteria that can illness/diesels e.g food poisoning

foodtech (2 decks)

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