Food Safety Flashcards
Name 5 conditions microorganisms grow and multiply in
-warm temperatrue
-plenty of moisture
-plenty of food
-right PH
-enough time
Name 3 ways you can slow the growth of microorganisms
-using a fridge to change the temperature
-pickle the food in vinegar to change the PH
-add salt to absorb the water
name 5 high-risk foods
-cooked meat
-dairy products
-gravies, stocks sauces
-shellfish
-cooked rice
what are enzymes
-biological catalysts which speed up chemical reactions
what do enzymes cause in fruit
Ripening of fruit
- Browning of fruit: when fruit is sliced open oxygen in the air turns the fruit brown and enzymes speed up this process
how can you slow or stop an enzyme from working
Adding acid: prevents enzymic browning
- Blanching: prevents ripening
what are both moulds and yeast
microorganisms
what 2 microorganisms spoil food
-yeast
-mould
what temperature should food be cooked at
75degrees
what temperature do bacteria grow and multiply quickly at
whats this known as
5-63degrees
-danger zone
what temperature slows the growth
0-5 degrees
-extends shelf life of food
what temperature do bacteria become dormant at
-18 degrees
what products is the use by date shown on
products with a short shelf life (high risk foods)
-given as a safety warning
what products is the best before date shown on
products with a longer shelf life (tinned foods)
-given as a warning about quality
Name 5 different types of bacteria and where theyre found
ecoil- live in intestine of animals
salmonella- found in raw poultry
listeria- soft cheeses, pate, shellfish
staphylococcus aureus- skin, hair and the noses of animals and people
name 3 uses of microorganisms
-moulds are added to blue cheese
-yeasts are used to make bread rise
-bacteria are used to make yoghurt
define cross-contamination
when bacteria from raw food is passes to work surfaces, equipment and hands
-this bacterias then trasnferred to other foods
name 4 ways cross contamination can occur
-other contaminated food, raw meat juices dropping onto cooked food
-utensils, equipment, work surfaces- using unclean equipment
-people- poor personal hygiene
pests- flies, rodents
name 5 ways you can reduce the risk of cross contamination when preparing food
-follow personal hygiene proceduries
-seperate raw and cooked foods
-use clean equipment
-defrost frozen food
name 3 ways you can reduce the risk of cross contamination when cooking food
-cook food at the right temperature
-make sure foods cooked all the way through (use themometre)
-test temp inside food using
name 3 ways to reduce cross contamination when serving food
-serve hot food straight away
-keep food covered
-avoid wasting food
name 3 ways in which fridges should be used correctly
-should be 0-5degrees
-keep food covered and stored in containers
-dont let blood and juices from raw meat drip onto other foods, always store raw meat on bottom shelf
name 3 ways in which freezers should be used correctly
-18 degrees
-food should have clear labels with the date theyre frozen
-defrost meat thoroughly in fridge
whats an ambient food
a food that can be safely stored at room temp
