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Food > Food Safety > Flashcards

Food Safety Flashcards

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1
Q

What are food born illnesses caused by?

A
  • infection
  • chemical contamination
  • physical contamination
  • allergens
  • microbiological contamination
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2
Q

Symptoms of foodborn illnesses/food poisoning

A
  • stomach cramp
  • diarrhea
  • vomiting
  • nausea
  • fever

They start right after eating or up to a month

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3
Q

Chemical contamination

A
  • symptoms = fast
  • insecticides
  • example: food on cleaner fluid
  • metal food poisoning
    • acidic food cooked in metal can, metal dissolves into food
    • always use food grade containers
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4
Q

Microbiological contamination

A
  • germs you can’t see
  • some good
    • acidophilus
    • lacto-bacilli bacteria
    • blue cheese
  • some bad
    • viruses
    • protozoa
    • parasites
    • mood
    • bacteria
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5
Q

Physical contamination

A
  • objects in food
  • don’t freeze in glass containers
  • physical hygiene
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6
Q

Allergens

A
  • any food
  • reaction within mins or longer

Skin reactions
- respiratory (lungs)
- gastrointestinal (stomach)
- cardiovascular (heart)
- anaphylaxis (life threatening)

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7
Q

Viruses

A
  • on living thing
  • cross contamination
  • hepatitis
  • bird flu
  • norovirus
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8
Q

Mold

A
  • fuzzy on food
  • can grow on almost any food + any storage temp + any conditions
  • freezing stops growth, won’t kill mold already there
  • grows like tree
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9
Q

Parasites

A
  • live on/in humans/animals
    • use them to grow
  • cross contamination
  • eating undercooked meat from contaminated animal
    • tapeworm
    • roundworm
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10
Q

Toxins

A
  • toxins produced by bacteria
  • can have no smell/taste
  • can’t be destroyed by normal cooking temp
  • botulism = example
    • nausea
    • vomiting
    • dizziness
    • headache
    • double vision
    • respiratory fail
    • paralysis
    • death
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11
Q

Can you eat raw chicken?

A
  • no
  • bacteria = everywhere
    • doubles every 20 mins
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12
Q

Bacteria

A
  • lactobacillus = yay

Oh no:
- listeria = soil + dairy + meat + veg
- E.coli = animal intestine after slaughter
- clostridium perfringens = high protein starch food
- salmonella = raw poultry + milk + egg

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13
Q

What is the easiest way to slow down bacteria?

A

Temperature

Hot holding zone: 60 degree Celsius and higher

Cold holding zone: 4 degree Celsius and lower

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14
Q

What is the Danger zone

A

Where bacteria grows the fastest

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15
Q

Recalled

A
  • trash
  • can’t salvage
    • other temperature prevents growth
    • won’t kill bacteria + toxins = chilled
    • might not kill bacteria = cooked
    • definitely won’t kill toxins = cooked
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16
Q

Thermometer

A
  • put in thickest part of food/center
  • wait 15 sec
  • bottom, sides = no
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17
Q

Different temperatures to cook things:

  • bird
  • pork
  • beef, lamb
  • ground meet
A
  • bird = 165 Fahrenheit
  • pork = 145 Fahrenheit
  • beef, lamb = 145 Fahrenheit
  • ground meet = 165 Fahrenheit
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18
Q

Thawing food

A
  • room temperature = no
    • inside still frozen
    • outside = danger zone long time = bacteria present = grow
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19
Q

Microwave thaw

A
  • microwave = defrost
  • check every few minutes
  • food = move often
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20
Q

Refrigerator thaw

A
  • best for whole chicken
  • 1-2 days
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21
Q

Quick water thaw

A
  • chicken in plastic bag in cold water
  • change water every 30-45 minutes
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22
Q

Cook frozen

A
  • slow cooker
  • best for braising
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23
Q

MAP

A

Modified
Atmosphere
Packaging

  • air in the packaging = nitrogen
    • less preservatives needed
24
Q

Chill

A
  • fridge is less than or equal to 4 degrees Celsius
  • fridge after eating
  • raw meat = bottom of fridge
  • ready to eat food = upper shelves
  • raw fruits, veg to be reheated = middle
25
Q

Cooking vs baking

A
  • baking: every ingredient = important role
    • fat provides flavour, richness, improves texture -> smooth and creamy
    • egg provides structure act as thickens, add volume to food
    • sugar provides flavour, act as preservative
    • salt also provides flavour, reduces the action of yeast, acts as a preservative
26
Q

1 cup of chicken can be replaced with

A

1 bouillon cube + 1 cup of water

27
Q

1 cup of brown sugar can be replaced with

A

1 cup of white sugar + 2 Tbsp molasses

28
Q

1 cup of sour cream can be replaced with

A

1 cup of plain yogurt

29
Q

1 cup of buttermilk can be replaced with

A

1 Tbsp lemon juice + enough milk to equal 1 cup

Then sit for 5 mins

30
Q

1 cup of buttermilk can be replaced with

A

1 Tbsp lemon juice + enough milk to equal 1 cup

Then sit for 5 mins

31
Q

1 cup of ricotta cheese can be replaced with

A

1 cup of cottage cheese

32
Q

1 cup of tomato sauce can be replaced with

A

1/2 cup of tomato paste + 1/2 cup of water

33
Q

1 cup of tomato sauce can be replaced with

A

1/2 cup of tomato paste + 1/2 cup of water

34
Q

What if your missing herbs?

A
  • substitute fresh with dried equivalent
    • (3 tbsp fresh herb = 1 tsp dried herb)
  • swap with diff another spice that has similar palate
35
Q

Sour palate substitutions

  • any citrus juice/zest
  • vinegar
A
  • other citrus
  • citrus juice/zest
36
Q

Crunchy texture:
- a nut
- breading

A
  • any other nut
  • any type of breadcrumb-like texture will do
    • (plain cereal, cornmeal, crackers, rice cakes)
37
Q

Healthier cooking options

A
  • remove the skin from poultry
  • trim off all visible fats from meats
  • bake, boil, grill or roast meat rather than frying in fat
  • use half the specified amount of oil to salute or brown food
38
Q

Why talk about smoke points

A
  • A byproduct that can be present in the smoke is acrolein
    • can bind amino acids and DNA in your body and causes changes in the DNA
      = potential carcinogens
39
Q

Are oils interchangeable?

A

Yes

40
Q

Olive oil

A
  • generally overall healthiest as long as it’s EVOO (unrefined)
41
Q

Avocado oil

A

Has nutrients and vitamin E but it’s expensive

42
Q

Vegetable oil

A

A combo of different plant oils. Is very refined so lacks flavour and nutrients

43
Q

Canola oil

A

Is a plant oil, has least amount saturated fats from all the veg oils but still few nutrients

44
Q

Coconut oil

A

Is really concentrated source of saturated fats it’s not a superfood

45
Q

Recipes can be altered to reduce or eliminate:

A
  • fat
  • salt
  • sugar
46
Q

Ingredients can also be added to increase ___ thereby making recipes ___

A

Fiber, healthier

47
Q

Healthy! TOPPINGS EDITION

A
  • eliminate items you generally add out of habit or for appearance
  • frosting, whipped cream
48
Q

Healthy! CONDIMENTS EDITION

A
  • Cut condiments that can have large amounts of salt, sugar, fat and calories
  • Use fresh condiments such as:
    • cucumber vs pickles
    • cherry tomatoes vs olives
    • mashed fresh berries vs jam
  • use low sodium soy sauce in smaller amounts that a recipe calls to decrease amount of salt
49
Q

Oil smoke points info🔥

A
  • when it smokes = food taste/smell bad
  • virgin or raw oils have lots of flavour and aroma, but they tend to burn
  • EVOO (very aromatic, flavourful) has much lower smoke point that odourless, flavourless vegetable oil (corn canola, sunflower oils)
  • smoke point of oils even vegetable oils decreases as a result of cooking
50
Q

NUT ALLERGY REPLACEMENT

A

Toasted oats will add same crunch texture

51
Q

REGULAR MILK (dairy allergy/intolerance) REPLACEMENT

A

Dairy-free milk, oat milk, coconut or cashew milk

52
Q

EGGS ALLERGY REPLACEMENT

A
  • replace eggs with baking powder, mashed bananas or applesauce as binding agent
  • can also use baking powder of Xanthan gum instead of muffins, cookies and cakes
53
Q

WHEAT FLOWER ALLERGY

A

Coconut flour, almond flour or oat flour

54
Q

Reduce sugar

A
  • use up to 1/3 sugar for cookies, muffins, quick breads and pie filling
  • replace canned fruit packed in syrup with fresh fruit or with canned fruit packed in water
  • add cinnamon, vanilla, and almond extract in place of sugar for sweetness
55
Q

To reduce salt

A
  • omit or reduce 1/2 amount of salt
  • replace salt with spices or herbs to add flavour
  • use fresh or frozen foods, rather than canned foods, or use low sodium canned foods

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