Food Safety

Question 1

Definition of Food poisoning

Answer 1

A food bourne disease caused by the consumption of food or drink contaminated by bacteria, toxins, or a virus.

Question 2

Symptoms of food poisoning

Answer 2

Symptoms can occur immediately or take up to 36 hours to develop

• stomach cramps
• vomiting

Question 3

Definition of cross contamination

Answer 3

Occurs when harmful bacteria from uncooked food are transferred to food that has been cooked or prepared.

Question 4

What is bacteria?

Answer 4

Single celled micro-organisms responsible for decay, fermentation, and spoilage of food.

Question 5

What is a microorganism?

Answer 5

Tiny, mostly one celled organisms capable of rapid reproduction under proper growth conditions.

Question 6

Defintion of Food spoilage

Answer 6

The reduction in food quality identified by deterioration in the physical, chemical and sensory properties.

Question 7

3 things you can do to keep you food safe

Answer 7

Don’t re-freeze thawed food

Thaw food in fridge and not on the bench

Use seperate chopping boards for meat and vegetables

Question 8

Differences between Food Spoilage and Food Poisoning

Answer 8

Food spoilage:
- The reduction in the physical, chemical and sensory properties of food

• The food isn’t poisonous or cause physical harm is consumed

Food poisoning:
- Food may appear harmless and sensory properties may be normal

• It is a disease caused by eating contaminated food.

Question 9

What is FATTOM

Answer 9

Food: contains nutrients that bacteria need to grow

Acidity: low acid environments provide best conditions for bacteria

Time: bacteria needs time to multiply

Temperature: the temperature danger zone is the ideal environment for bacteria to grow

Oxygen: bacteria needs oxygen to breathe and survive

Moisture: a moist environment will promote and support growth

Question 10

Chemical contamination

Answer 10

Harmful chemicals contaminate food by incorrect storage or use of cleaning products.

Question 11

Physical contamination

Answer 11

When foreign objects enter food.

eg. band aids, jewellery, insects

Question 12

Microbiological contamination

Answer 12

When microorganisms get into the food and poison or spoil it through poor food handling, storage or cooking.

eg. yeasts, mould, viruses, bacteria, protozoa

Question 13

Temperature Danger Zone

Answer 13

Where microbes grow rapidly when the temperature is between 5°C and 60°C.

Question 14

Examples of high risk foods

Answer 14

Meat
Dairy
Soy
Fruits
Vegetables
Cooked rice and pasta

Question 15

Kitchen hygiene

Answer 15

Is the prevention of illness and the maintenance of health in the kitchen.

Question 16

Personal hygiene

Answer 16

Ensures good cleaning and washing practices to prevent illness protect food.