Food Safety Flashcards
What should be checked when receiving food to ensure safety?
Inspect for contamination or damage.
Temperature of perishable foods to ensure they are within safe limits.
Reject items if spoiled or damaged.
Why should food be stored in food-grade containers?
To prevent contamination, maintain quality, and avoid foreign substances entering the food.
What environmental factors affect food storage safety?
Humidity: Excess leads to mould growth.
Heat: Promotes bacterial growth in perishables.
Light: Can degrade oils and increase toxins in foods like potatoes.
Food should be stored ___ from raw meat, and chemicals should be stored ___ from food to prevent contamination.
Separate, away.
High-risk foods include ___, ___, and ___ due to their susceptibility to bacterial growth.
Cooked meat, foods with dairy, and processed foods with eggs.
To preserve food safety, ready-to-eat foods must be consumed within ___ days when stored at ___℃.
5 days, 5℃.
You receive raw chicken stored at 8℃ during delivery. What should you do?
Reject it, as the temperature is above the safe range (0–5℃ for chilled food).
A customer complains about a fresh sandwich left on display for 3 hours. Can it still be sold?
Yes, but only if it is immediately consumed or refrigerated within the 2–4 hour rule.
3 steps to cool food rapidly for safe storage:
- Reduce from 60℃ → 20℃ within 2 hours.
- Cool to ≤ 5℃ within 4 hours.
- Store properly to maintain safety.
Steps for reheating high-risk foods to ensure safety:
Heat to at least 75℃.
Maintain above 60℃ after reheating.
Bacterial growth is like weeds in a garden—it thrives with:
Food (nutrients).
Moisture (rain).
Heat (danger zone: 5–60℃).
Time (unchecked growth).
Define the “danger zone” for food safety.
The temperature range of 5–60℃, where bacterial growth occurs most rapidly.
What are the storage temperature standards for chilled, frozen, and dry foods?
Chilled: 0–5℃.
Frozen: < -18℃.
Dry: ≤ 22℃.
What does the 2/4 Rule state about food safety?
Under 2 hours: Safe to refrigerate or consume.
Between 2–4 hours: Food is still usable but cannot be returned to refrigeration.
Over 4 hours: Discard the food.
Explain FATTOM and its role in bacterial growth.
Food: Bacteria require nutrients to grow.
Acidity: Most thrive in neutral or slightly acidic environments.
Temperature: Multiply rapidly in the danger zone (5–60℃).
Time: Longer exposure increases bacterial growth.
Oxygen: Some bacteria are aerobic, others anaerobic.
Moisture: Essential for bacteria to thrive.
What happens if reheated food is kept at 55℃?
It enters the danger zone, allowing bacterial growth.
Why should thawing be done in refrigeration rather than at room temperature?
To prevent food from reaching temperatures in the danger zone (5–60℃).
Which storage method is best for canned goods, and why?
Dry storage at ≤ 22℃, as canned goods are non-perishables that don’t require refrigeration.
What is the correct core temperature for cooking food safely?
70℃ for 2 minutes or an equivalent heat process.
What steps should be taken upon receiving food?
Inspect for contamination/damage.
Check the temperature of perishable foods.
Reject spoiled or damaged items.
Why should chemicals be stored separately from food?
To prevent accidental contamination.
How does light exposure affect food?
Potatoes produce toxins.
Oils deteriorate, reducing nutritional value.
The ___ Rule helps manage food safety between ___ and ___ hours in the danger zone.
2/4, 2, 4.
Food should be stored ___ from raw meat, and ___ should be used for packaging.
Separately, food-grade containers.
The danger zone for bacterial growth is between ___ and ___℃.
5, 60
A sandwich is kept unrefrigerated for 3 hours. Can it still be sold?
Yes, if immediately consumed, as it follows the 2/4 Rule.
Leftovers have been stored at room temperature for 5 hours. What should you do?
Discard them, as they exceed the safe limit in the danger zone.
Steps for safe rapid cooling of food:
Reduce temperature from 60℃ to 20℃ in 2 hours.
Cool to ≤5℃ within 4 hours.
Steps for reheating food to ensure safety:
Heat food to ≥75℃.
Maintain at ≥60℃ for serving.
What is the ideal temperature for storing dry, chilled, and frozen foods?
Dry: ≤ 22℃.
Chilled: 0–5℃.
Frozen: < -18℃.
What are the cooking temperature requirements for safe food preparation
Food center: 70℃ for 2 minutes or 75℃ core temperature.
