Food Safety Flashcards
Conditions and Control for Bacterial Growth
Bacteria need four key conditions to grow, remembered by FATTOM:
✔ Food – Bacteria thrive in high-protein, moist foods (e.g., meat, dairy).
✔ Acidity – Bacteria prefer a neutral pH (around 7). Acidic foods (e.g., vinegar) help prevent growth.
✔ Time – Bacteria multiply every 10–20 minutes under the right conditions.
✔ Temperature – The danger zone (5°C–63°C) is where bacteria grow fastest.
✔ Oxygen – Some bacteria need oxygen (aerobic), while others grow without it (anaerobic, e.g., Clostridium botulinum).
✔ Moisture – Bacteria need water to grow, so dry foods are safer.
Controlling Bacterial Growth
✔ Store food below 5°C (fridge) or above 63°C (hot holding) to slow bacterial growth.
✔ Cook food to at least 75°C to kill bacteria.
✔ Use food quickly to limit time in the danger zone.
✔ Keep surfaces clean to reduce contamination.
Growth Conditions and Control for Mould and Yeast
✔ Mould – A type of fungus that grows on food, producing toxins (mycotoxins).
• Needs warmth, moisture, oxygen, and food.
• Control by refrigeration and proper storage.
✔ Yeast – A microorganism that ferments sugar into carbon dioxide and alcohol.
• Can spoil food (e.g., fermented fruit juice).
• Used in bread and alcohol production.
Signs of Food Spoilage
✔ Bacterial spoilage – Slimy texture, off-smell, discoloration.
✔ Mould growth – Green, white, or black fuzzy patches.
✔ Yeast spoilage – Bubbles, sour smell, alcohol-like taste.
✔ Enzymatic spoilage – Browning of fruit, mushy texture in overripe produce.
Helpful Properties of Microorganisms in Food Production
✔ Yeast – Used to make bread rise, beer, and wine.
✔ Bacteria – Used in yoghurt and cheese production (e.g., lactobacillus).
✔ Moulds – Used to make blue cheese (e.g., Stilton, Roquefort).
Buying, Storing, Preparing, Cooking & Serving Food Safely
Buying Food
✔ Buy from reputable suppliers to ensure quality and hygiene.
✔ Check use-by and best-before dates to avoid spoiled food.
✔ Look for signs of spoilage (off-smell, damaged packaging).
Storing Food
✔ Types of storage:
• Fridge (0–5°C) – Meat, dairy, cooked leftovers.
• Freezer (-18°C or below) – Frozen meat, vegetables.
• Dry storage – Pasta, rice, canned goods.
✔ Store raw meat separately (bottom shelf) to prevent cross-contamination.
✔ Use airtight containers to keep food fresh.
Preparing Food
✔ Wash hands and surfaces before handling food.
✔ Use different chopping boards (e.g., red for raw meat, green for vegetables).
✔ Defrost food correctly (in fridge, not at room temperature).
Cooking & Serving Food
✔ Cook food to at least 75°C to kill bacteria.
✔ Reheat food to at least 75°C and only once.
✔ Keep hot food above 63°C when serving.
The Role of Time, Temperature, Moisture & Food Availability in Food Spoilage
✔ Time – The longer food is left, the more bacteria grow.
✔ Temperature – Warm temperatures speed up bacterial and enzyme activity.
✔ Moisture – High water content foods (e.g., dairy) spoil faster.
✔ Food availability – More nutrients mean faster bacterial growth.
Natural Decay & Enzyme Action
✔ Natural decay – Food breaks down naturally over time (e.g., fruit rotting).
✔ Enzyme action – Causes food to ripen and then spoil (e.g., bananas turning brown).
Types of Microorganisms & Key Points
✔ Bacteria – Can cause food poisoning or aid food production.
✔ Moulds – Spoil food but also make some cheeses.
✔ Yeast – Ferments food and drinks but can also cause spoilage.
Food Labelling & Date Marks
✔ Use-by date – For safety, must not be eaten after this date (e.g., dairy, meat).
✔ Best-before date – For quality, can still be eaten but may lose flavour/texture (e.g., biscuits, dried pasta).
Visual Checks for Food Safety
✔ Check for mould, discoloration, bad smell, or slimy texture.
✔ Avoid dented or bulging cans (sign of bacteria).
Preventing Cross-Contamination & Food Poisoning
✔ Direct cross-contamination – Raw food touches cooked food.
✔ Indirect cross-contamination – Bacteria transfer via hands, utensils, or surfaces.
✔ Prevention:
• Use separate chopping boards for raw/cooked food.
• Store raw meat separately from ready-to-eat food.
• Wash hands after handling raw meat.
High-Risk Foods & Critical Temperatures
✔ High-risk foods:
• Meat, poultry, fish, dairy, eggs, rice, cooked pasta, and ready-to-eat salads.
• These foods support rapid bacterial growth.
✔ Critical temperatures:
• Danger zone: 5–63°C – Rapid bacterial growth.
• Safe fridge temperature: 0–5°C.
• Safe freezing temperature: -18°C or below.
• Cooking temperature: 75°C or above.
