food safety Flashcards
name three microorganisms
-bacteria
-moulds
-yeast
what 5 conditions do microorganisms need to multiply?🌴
-warmth
-moisture
-PH
-temperature
-time
name 1 example of how you can prevent microorganisms form multiplying? and how it does this?
pickling food in vinegar = changes the foods PH
what are 2 characteristics of high risks food?
moist & high in protein
name 5 high risk foods?
-cooked meat
-dairy products
-sauces
-shellfish
-cooled rice
high risk foods have short shelf what does this mean?
you cant keep them long for multiply will multiply in dangerous levels after the use by date given
how can you sometimes tell if foods have been spoilt
colour, smell, texture, taste = meat goes slimy, lily smelling sour or going lumpy
how can u tell if meat is till fresh?
brightly colored, firm and smell fresh
how can u identify if fish is fresh?
shiny skin, red gills, smell clean/salty, clear eyes
what’s are enzymes
proteins which act as biological proteins(speed up reaction)
what do enzymes cause in fruit and what are the affects of this?
causes fruit to RIPEN affecting
the:
colour
sweetness
texture
how does browning occur with enzymes?
-when you slice fruits the OXYGEN will turn fruit BROWN
-enzymes SPEED up this process
-leaving fruits to over ripen also give the colour
how does adding an acid stop enzymes browning?
dip fruit into lemon juice=acidic conditions will stop enzymic browning
how does blanching prevent enzymic browning?
plunge into boiling water the cold water-destroys the ripening enzymes =veg will retain colour and nutrients etc
freezing slows down enzymes
what can also spoil foods other than enzymes
mould and yeast
what can the microorganisms easily do?
grow and spread quickly with the right conditions
how can u see mould on foods like bread?
furry appearance changing look smell or texture
the waste products of mould can be poisonous
keep going x
where do yeats commonly grow and how does it spoil food?
on the surface of fruits-ferments the sugars turing them into alcohol and carbon dioxide
what temperature do u need to cook/reheat foods to?
why?
75 degrees
this ensures bascteria is killed (check which temperature probe)
how many times should u reheat food for and for how long?
once - at least 3 minutes
what is the danger zone?
5-63 degrees
what does the danger zone mean ?
bacteria mutiply and grow very quickly at these temperatures
what is the opitmum temperature for bacterial growth?
37-body temp
what should fridge/chilling temperature be?
0-5 degrees
how does storing food in fridge improve shelf life?
slows the growth of bacteria
what should the freezer temperature be?
-18 degrees
how does freezing food extend shelf life?
stops bacteria growing = makes them dormant
(doesn’t kill bacteria as when deforested the come alive again)
how should i store fridge food?
-food covered/containers to prevent contamination
-raw meat should be kept on bottom shelf to prevent juices dripping
how should u defrost food?
place in fridge first then ensure thoroughly to at least 75 degrees
what temperature is ambient foods stored at?
room temperature-18-20 degrees
name 4 ambient foods
crisps
cereal
dry pasta
dry rice
how should ambient foods be stored?
sealed container, dry, cool place
NO MOISTURE
name 4 methods of preservation?
-FREEZE DRYING=removes moisture
-CANNING FOOD=heated to kill of microorganisms
-VACUUM PACKING - plastic packaging & air sucked out
-CHEMICALS eg vinegar, acidic
what does use by date mean?
SAFETY WARNING SHOULD NOT EAT FOOD AFTER THIS DATE-high risk of food poisoning (products with short shelf life)
what does best before date mean?
food has the best quality before this date (products with longer shelf life)
what is cross contamination ???
when bacteria passes from raw food to work surfaces, equipment, hands or to other food
name 4 sources for cross contamination ?
other contamination food
utensils, work surfaces
people
pests
name things to prevent prevent contamination when preparing food?
-wash hands, clean apron, hair net, remove jewelry & cover cuts
-use correct chopping boards
-wash raw veg 🥦🥦
-clean equipment/ surfaces- sanitize
-defrost food fulllt
name safety procedures when cooking?
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
how do u use a temp probe
-sterilize before and after use
- insert into middle/thickest part of food
-check it’ reaches over 75degreess and it’s stable at this temp
how should u safely serve food?
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
name 4 general symptoms of food poisoning?
sickness/nausea,diarrhea, stomach cramps & fever
name 5 most common types of bacteria
campylobacter🐓🥛
E.coli🐄
salmonella🐓🥚
listeria 🧀🦐
STAPHYLOCOCCUS AUREUS 👩
where is campylobacter found?🐓
raw poultry&meat or untreated milk/water
where is salmonella found?🐓🥚
raw poultry and eggs
where is listeria found?🦐
soft cheese, pate and shellfish
what temps can listeria grow and who are at higher risk?
can grow in the temp of fridge, pregnant woman may lead to a miscarriage
E.coli 0157- where is it found and name some sources of jt
- 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
staphylococcus aureus where is it found?
skin, hair , and noses of animals/people
what is pasteurization???
the heating of milk for 15 seconds at 72 degrees(kills of any pathogenic bacteria)
how are eggs protected from contains salmonella??
have vaccinations recognized with BRITISH LION QUALITY mark
what does mould give to cheese???🧀
creamy texture & tangy taste
name 3 foods microrganisms are used in?
cheese, bread yhoghurt
how is microrganisms used in bread?
makes dough rise as it femnts in the ideal conditions and releases carbon dioxid( acts as a rising agent)
why is salt added to bread?
to add flavor and strengthen gluteb
how is yoghurt made?
-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)
what does pathogenic bacteria mean?’
harmful bacteria that can illness/diesels e.g food poisoning
