Food Safety Flashcards
What does warmth have to do with bacterial growth
They rapidly reproduce in warm temperatures
5-63 degrees Celsius is the danger zone
What temperature is a fridge and freezer
Fridge 1-4 degrees
Freezer -18 degrees
What foods promote bacteria growth
Meat and dairy products as they have high nutrients
How often does bacteria reproduce
Every 20 minutes
What PH do food poisoning bacteria prefer
7
State 3 symptoms of campylobacter poisoning
-vomitting
-fever
-stomach cramps
State 3 food sources of campylobacter poisoning
-raw or uncooked meat
-untreated water
-unpasteurised milk
State 3 methods of control for campylobacter
-prevent cross contamination
-cook meats
-wash pre packed salad leaves
State 3 symptoms of e.coli
-vomitting
-stomach cramps
-kidney failure
State 3 food sources of e.coli
-raw meat
-raw fish
-unpasteurised milk
State 3 methods of control for e.coli
-prevent cross contamination
-cook meat products thoroughly
-choose pasteurised milk and cheese
State 3 symptoms of listeria
-convulsions
-meningitis
-blood poisoning
State 3 food sources of listeria
-unpasteurised cheese
-pre-packed sandwiches
-smoked salmon
State 3 methods of control for listeria
-cook meat thoroughly
-wash raw veg
-choose pasteurised cheese
State 3 symptoms of salmonella
-fever
-vomitting
-diarrhoea
State 3 food sources of salmonella
-poultry
-eggs
-raw meat
State 3 methods of control of salmonella
-wash hands after handling raw chicken
-fully cook eggs/meat/chicken above 63 degrees in the centre
-keep raw food away from cooked foods
What would go in the top shelf of a fridge
-dairy products
-yogurt
-cream
What would go in the top and middle shelves of a fridge
-butter
-packaged goods
-jam
What goes in the bottom shelf of a fridge
-raw meat
-poultry
-fish
What goes in the salad drawer of a fridge
-ready to eat salad
-fruit
-other veg
Name 4 points for personal hygiene
-wash hands regularly
-avoid handling food while unwell
-wear a clean apron
-remove all jewellery
Name 4 points of food preparation and cooking
-wash and dry hands thoroughly before handling food
-keep raw and cooked food apart
-avoid preparing food while ill
-use separate chopping boards for raw and cooked foods
Summarise inspecting food premises
-EHP inspect where food is manufactured or handled
-they insure appropriate safety measures are in place
-hotels/restaurants/food retailers/schools
Summarise enforcement of the food legislation
-food safety order 1991
-food hygiene regulations 2006
-food information regulations 2014
Summarise establishing food standards
-EHP create food sampling plans
-testing to detect presence of toxins
-of the public
Summarise advising and education on food based businesses
-EHP provides free support for businesses
-advise appropriate food contact
Summarise hygiene education
-EHP promote initiatives to prevent food poisoning at home
-organise training for people working in the food industry
Summarise investigating food complaints
-EHP investigates complaints from consumers
-regarding food born illness
State 4 points of the NI food safety order 1991
-unfit for human consumption
-has been declared injurious to health
-inspect and seize the food product
-falsely or misleading labels
Summarise food hygiene regulations
-cold holding requirements make it an offence to store food that is above 63 degrees and may support growth of pathogenic microorganisms
-hot holding requirements make it an offence to store food below 63 degrees and may support pathogenic microorganisms
-restrictions on the sale of raw milk
-the requirements that food businesses have hazard analysis and critical control points HACCP procedures in place which ensures such businesses have appropriate steps and control potential food safety risks
