Food Safety Flashcards
1
Q
Conditions needed for bacterial growth
A
warmth, moisture, food, oxygen
2
Q
What is the danger zone
A
5 - 65*C
3
Q
Mould
A
- not all harmful
- reproduce by spores that travel in the air
- need moist conditions to grow quickly
4
Q
Yeast
A
- active in warm, moist conditions but don’t need oxygen (anaerobic)
5
Q
Signs of food spoilage
A
- mould
- enzymes speed up ripening
- enzymic browning
6
Q
Labelling
A
- product name
- list of ingredients
- storage conditions
- date marking
- prep and storage instructions
- manufacturers name and address
- place of origin
- batch number
- weight
- allergies
- nutritional labeling
- GM ingredients
7
Q
Thawing
A
- the structure may be damaged and so loss of colour, flavour, texture and nutritional value
- never refreeze food after it has thawed
8
Q
What temp should a fridge be kept at
A
0 - 5*C
9
Q
What temp should a freezer be kept at
A
-18*C
10
Q
Freezer burn
A
- greyish white marks appear on the food when it has been packaged badly
- the food dehydrates and will change colour, texture and flavour
11
Q
Preventingis cross contamination
A
- avoid raw and cooked foods touching each other
- avoid blood and juices from raw foods dripping into cooked foods (direct contamination)
- avoid bacteria transferred during handling or prep (indirect contamination)
12
Q
Different bacteria
A
- salmonella: poultry, eggs and meat
- staphylococcus aureus: food handlers
- clostridium perfingens: raw foods
- bacillus cereus: cereals
- campylobacter: infected animals
- listeria: raw, processed and cooked foods
- e.coli: cattle, raw meat and raw milk
13
Q
High risk foods
A
- raw fish meat and poultry
- dairy products
- cooked meat and poultry
- seafood
- egg products
- cooked rice
14
Q
Low risk foods
A
- high acid content foods
- high sugar content foods
- dried fruits
15
Q
What temp should food be reheated to
A
75*C
