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GCSE Catering > Food Safety > Flashcards

Food Safety Flashcards

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1
Q

What temperature should a freezer be below?

A

18oC

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2
Q

What is the legal fridge temperature?

A

8oC

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3
Q

What is the best practice fridge temperature?

A

5oC

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4
Q

What temperature are spores killed at?

A

122oC

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5
Q

What temperature should high risk foods be cooked to?

A

75oC

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6
Q

What temperature should hot foods be kept above during serving?

A

63oC

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7
Q

What is body temperature?

A

37oC

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8
Q

What temperature is the danger zone?

A

5-63oC

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9
Q

What is the safe limit for how long it should take to cool hot foods?

A

2 hours

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10
Q

What piece of cooling equipment can you use to chill foods?

A

Blast chiller

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11
Q

When foods are frozen what state are the bacteria in?

A

Dormant

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12
Q

What colour chopping board is used for cooked meat?

A

Yellow

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13
Q

What colour chopping board is used for raw meat?

A

Red

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14
Q

What colour chopping board is used for vegetables?

A

Brown

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15
Q

What colour chopping board is used for fruits and salad?

A

Green

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16
Q

What colour chopping board is used for raw fish?

A

Blue

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17
Q

What colour chopping board is used for bakery and dairy products?

A

White

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18
Q

What type of shoes should chefs wear?

A

Non-slip

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19
Q

What clothing should chefs wear?

A

Apron or chefs whites

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20
Q

What colour plaster should be used in Catering?

A

Blue

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21
Q

Why should blue plasters be used in Catering? 3 points

A

Waterproof, visible in all foods and detected by metal detectors.

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22
Q

What are the two pieces of jewellery food handlers are legally allowed to wear?

A

Wedding band and sleeper earrings.

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23
Q

What type of hand wash should food handlers use?

A

Anti-bacterial

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24
Q

What should you wear if you have a beard and you are a food handler?

A

Beard snood

25
Q

If you have long hair what should you do?

A

Wear it up, wear a hat or wear a hair net

26
Q

What are the three categories of contamination?

A

Physical, biological and chemical.

27
Q

What is the most common food poisoning bacteria in the UK?

A

Campylobacter jejuni

28
Q

What food poisoning is associated with poultry and eggs?

A

Salmonella

29
Q

What food poisoning is associated with rice and other dried cereals?

A

Bacillus Cereus

30
Q

What food poisoning bacteria can still multiply in the fridge?

A

Listeria

31
Q

Which food poisoning bacteria can cause women to have a miscarriage?

A

Listeria

32
Q

What food poisoning is found in human noses and mouths?

A

Staphylococcus aureus

33
Q

What food safety plan should catering establishments follow?

A

HACCP

34
Q

What does HACCP stand for?

A

Hazard, Analysis, Critical, Control, Point

35
Q

What sort of water should you use to dry hands?

A

Hot

36
Q

What should you use to dry your hands in a classroom?

A

Paper towels

37
Q

How do bacteria multiply?

A

Splitting in two

38
Q

What is the term that describes the way bacteria multiply?

A

Binary fission

39
Q

What are foods that are more likely to cause food poisoning known as?

A

High risk

40
Q

What nutrient are high risk foods high in?

A

Protein

41
Q

Where should you defrost foods?

A

Fridge

42
Q

What piece of equipment can you use to measure food temperatures?

A

Temperature probe

43
Q

What does CCP stand for?

A

Critical Control Point

44
Q

How often do fridge temperatures need to be checked and recorded?

A

Twice every day

45
Q

How many first aid boxes are needed for 150 people?

A

1

46
Q

What temperature does water boil at?

A

100oC

47
Q

Name two types of pests that are rodents.

A

Mouse and rat

48
Q

Name three types of pests that are insects

A

Flies, wasps, bees, woodlice, silverfish, flour weevils.

49
Q

Name three signs of a pest infestation.

A

Droppings (faeces), wet patches (urine), foot prints, eggs, larvae.

50
Q

What should a food handler do if they spot signs of a pest infestation?

A

Inform management

51
Q

What term describes when foods are kept hot ready for serving?

A

Hot holding

52
Q

What type of contaminant is a paperclip?

A

Physical

53
Q

What type of contaminant is washing up liquid?

A

Chemical

54
Q

What type of contaminant is mould?

A

Biological

55
Q

What type of contaminant is a piece of metal?

A

Physical

56
Q

What type of contaminant is nail?

A

Physical and biological (if it carries bacteria)

57
Q

What does FIFO stand for?

A

First in, first out

58
Q

What should you do if ingredients are delivered to your kitchen and they have not been stored at the correct temperature?

A

Refuse to accept them.

59
Q

Name the eight allergens that must be labelled on food packets.

A 
Peanuts
Eggs
Milk
Nuts
Fish
Shellfish
Soya
Wheat - gluten

GCSE Catering (14 decks)

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