Food Safety

Question 1

State causes of food spoilage

Answer 1

• microbial
• chemical
• physical

Question 2

Define food spoilage

Answer 2

Undesirable changes in food or when food is contaminated and unsafe to eat

Question 3

What are some undesirable food changes? (4)

Answer 3

• nutritive value
• colour
• flavour
• texture

Eg; bread stales/enzymatic browning

Question 4

How to avoid & reduce risk of food spoilage/contamination when preparing it

Answer 4

• wash hands throughly with soap & water before handling food
• tie long hair neatly & pin up long fringes
• keep fingernails clean & short
• separate chopping boards & knives for raw food and cooked food
• frozen food should be thawed by placing it in a microwave oven that is set to “defrost” mode

Question 5

How to avoid & reduce risk of food spoilage/contamination when cooking it.

Answer 5

• cook / reheat food at 75*C<
• cooked food @rtp should be consumed within 4 hours

Question 6

How to avoid & reduce risk of food spoilage/contamination when storing it.

Answer 6

• store perishable food in the refrigerator to prevent microbial growth
• store non-perishable food @rtp away from direct sunlight

Question 7

What are some kitchen hygiene practices

Answer 7

• wash cooking utensils/chopping boards immediately after use
• keep the sink/stove/prep areas clean, disinfect frequently
• tie trash bag before disposing it