food safety Flashcards
1
Q
contamination
A
- the addition of something to food that is harmful to health if the food is eaten
2
Q
food poisoning
A
- an unpleasant and potentially severe illness caused by eating food that is either contaminated or naturally poisonous
3
Q
Micro-organisms
A
- tiny forms of life
- three groups: bacteria, moulds and yeasts
- are found in many different places: soil, water, sewage, dust dirt, on surfaces and equipment, in the air, in and on people, animals, birds and insects, om clothing, in food and food packaging and in rubbish
4
Q
pathogens
A
- a micro-organism that causes harm to humans
- some micro-organisms cause food poisoning and are known as pathogenic micro-organisms
5
Q
spoilage
A
- when food has become unpalatable, unfit and unsafe to eat
- bacteria are responsible for most food spoilage and food poisoning.
- yeast and moulds can also cause food spoilage and food poisoning when the conditions for bacteria are not optimum
6
Q
non-pathogenic micro-organisms
A
- many non-pathogenic micro-organisms are used in the production of a variety of foods.
for example:
bacteria - are involved in the production of cheese, yogurt, chocolate, coffee, vinegar, beer, wine, spirits, fish sauce, buttermilk, soured cream.
moulds - involved in the production of miso, cheese, chocolate, sot sauce, salami and wine
yeasts - involved in the production of bread, cider, beer, wine, marmite
7
Q
bacteria
A
- single-celled organisms that can only be viewed in detail under a powerful microscope
- bacteria need optimum conditions to grow: a suitable and temperature and PH, a supply of moisture and nutrients, the right level of oxygen and enough time
8
Q
danger zone
A
- the danger zone is between 5 and 63 degrees Celsius, this is the optimum temperature for bacteria to grow.
9
Q
high-risk food
A
- food that favours the growth and multiplication of micro-organisms
- e.g. meat, poultry, fish, seafood, eggs, milk, cream and some cheeses
10
Q
low-risk food
A
- food that does not provide all the conditions that micro-organisms need to grow and multiply
- e.g. biscuits, crackers, cereals, jams, pickles, syrup
11
Q
spore
A
- a protective outer coating formed around a bacterial cell, in which the bacterium remains inactive until the right conditions
12
Q
cross-contamination
A
- bacteria being transferred from one food/surface to another by contact.
- e.g. raw and cooked food coming into contact making food unsafe to eat
13
Q
measures other than personal, taken by food handlers to prevent cross contamination
A
- colour coded equipment e.g. chopping boards, knifes
- separate storage areas for raw and cooked meats
- cleaning vegetables to prevent soil causing contamination
- use a foot pedal bin with a lid
- use anti-bacterial spray
- correct storage in refrigerator
14
Q
what is food spoilage caused by
A
- enzymes: ripening, colour, texture and flavour changes
- micro-organisms: bacteria, moulds, yeasts, viruses
- pests: insects, animals
- physical spoilage: e.g. bruising, freezer burn, dampness
- oxidation: e.g. rancidity
15
Q
enzymes
A
- enzymes are natural catalysts: causes foods such as fruits and vegetables to ripen which changes colour, taste, texture. A good example of this is tomatoes.