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H.E🍽 > Food Safety > Flashcards

Food Safety Flashcards

1
Q

What temperature should your fridge be at?

A

1-4*C

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2
Q

What temperature should your freezer be at?

A

-18*C

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3
Q

Name three food poisoning bacteria

A

Listeria
Salmonella
Staphylococcus aureus

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4
Q

Mild flu-like symptoms of listeria

A

Fever
Muscle aches
Sometimes nausea and diarrhoea

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5
Q

Serious complications associated with listeria

A 
Headache
Stiff neck
Confusion
Loss of balance
Convulsions
Blood poisoning
Meningitis
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6
Q

Listeria is particularly dangerous to pregnant women bc…

A

…it can cause miscarriage, premature delivery or severe illness in the baby when it’s born.

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7
Q

Listeria at-risk groups

A

Pregnant women
Elderly
Immuno-suppressed

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8
Q

Listeria food sources

A 
Unpasteurised cheeses 
Soft, mould-ripened cheeses
Uncooked meats
Cold cuts of meat
Smoked salmon
Pâtés
Ready-meals and ready-to-eat foods such as pre-packaged sandwiches
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9
Q

Listeria can grow at low temperatures including below 5*C. It is destroyed by…

A

…cooking food thoroughly and pasteurisation

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10
Q

Salmonella symptoms

A

Fever
Diarrhoea
Vomiting
Abdominal pain

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11
Q

Salmonella sources

A 
Poultry
Raw meat
Eggs
Unpasteurised milk
Raw, unwashed veg
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12
Q

Staphylococcus aureus symptoms

A

Severe vomiting
Diarrhoea
Abdominal pain

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13
Q

Staphylococcus aureus sources

A

Cooked meats
Poultry
Unpasteurised milk
Those that are made by hand and require no cooking, such as prepared sandwiches, desserts and cream products

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14
Q

Personal hygiene rules

A
  • avoid handling food if you are unwell -> to prevent the spread of a virus or bacteria as they are passed on easily
  • wear a clean apron -> protects food from dirt on your clothes
  • avoid touching hair and tie long hair back -> to prevent stray hairs, that carry bacteria, getting into the food
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15
Q

Food purchasing dos

A
  • observe personal hygiene standards of staff handling and serving food and report unhygienic practices to the store management or the local Environmental Health Department
  • pack raw foods, fruit and veg away from cooked and ready-to-eat foods
  • check that chilled and frozen food cabinets are operating at the correct temperatures and are not overloaded
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16
Q

Food purchasing don’ts

A
  • don’t buy cans or packets of food that are damaged or have been opened
  • don’t buy products that have exceeded the use-by or best before date
17
Q

Food storage rules

A
  • follow instructions to make sure that foods are stored in the correct place, the the correct temperature, for the correct length of time
  • keep fruit and veg in the salad drawer at the bottom of the fridge
  • raw meat, poultry and fish should be covered and kept on the bottom shelf of the fridge, separate from any ready-to-eat foods
18
Q

Use-by dates

A
  • appears on the labels of highly perishable or high-risk foods
  • these foods go off quickly and generally must be stored in a fridge or a freezer operating at the correct temperature
  • food must be eaten by the use-by date -> after this date the food is likely to become unsafe to eat and could cause food poisoning
19
Q

Best before dates

A
  • generally appears on the labels of low risk foods that can be safely stored in a cupboard
  • it indicates how long the food will be at its best -> most foods will remain safe to eat after this date, but the quality may be affected
20
Q

Food preparation rules

A
  • ideally use separate chopping boards to keeps raw and cooked food apart at all times to avoid cross-contamination
  • avoid preparing food for yourself or others if you are ill as viruses can transfer to the food and then to the people
  • cook all foods until they are piping hot to kill the bacteria
21
Q

Why are babies more at risk of illness?

A

They have less developed immune systems

22
Q

Food safety rules that apply to babies

A
  • all equipment should be washed and sterilised for a young baby
  • cook food until piping hot and then cool rapidly
  • throw away leftover portions of food (saliva from mouth could contain bacteria)
23
Q

Food safety in relation to older people

A
  • may have lower immunity to infection
  • food hygiene is very important to minimise risk
  • dehydration can occur quickly if there’s a lot of vomiting/ diarrhoea and this can be dangerous for an elderly person
24
Q

Pregnant women shouldn’t eat unpasteurised milk and cheeses, pâté, shell fish and raw/undercooked eggs bc…

A
  • unpasteurised milk may be contaminated with salmonella
  • unpasteurised cheese may be contaminated with listeria
  • shellfish may be contaminated with salmonella
  • undercooked eggs may be contaminated with salmonella
25
Q

Ready meals should be reheated until …

A

Piping hot (core temp 70oC for 2 mins) to destroy any harmful bacteria - always follow manufacturer’s instructions

26
Q

Examples of people who are immuno-suppressed (have weakened immune systems)

A

Someone after surgery

Someone receiving cancer treatments (radiotherapy, chemotherapy)

27
Q

Which food poisoning bacterium can grow at low temperatures including below 5oC? And how is it destroyed?

A

Listeria

Cooking food thoroughly or pasteurisation

28
Q

Rules for avoiding listeria

A
  • thoroughly wash raw veg before eating
  • wash hands, knives and cutting boards after handling uncooked foods
  • keep uncooked meat separate from all other foods
29
Q

Rules for avoiding salmonella

A
  • always wash hands after handling raw chicken and other raw meats
  • if suffering from food poisoning do not handle food until 48 hours after symptoms have stopped
  • ensure chicken and other meats are thoroughly cooked until piping hot in the centre to above 63oC
30
Q

……… produces toxins that are difficult to destroy - they’re often found … … …… and … … …… therefore personal hygiene is critical in the control of this bacterium.

A

Staphylococcus aureus

On the skin, in the nose

31
Q

Rules for avoiding staphylococcus aureus

A
  • do not eat, smoke, cough or sneeze in food rooms
  • keep food handling time to a minimum
  • do not prepare or serve food for others if you have wounds or skin infections on your hands or wrists
32
Q

The Food Safety (NI) Order 1991 protects consumers by making it an ……… to .……, ……. or ….… food in any way that could ……… health.

A

Offence
Produce, treat or alter
Endanger

33
Q

The Food Safety (NI) Order 1991 states that it’s unlawful to sell food that is:

A
  • unfit for human consumption (heavily contaminated with bacteria)
  • falsely or misleadingly labelled (lying about % of beef in a burger)
  • not of the nature, substance or quality demanded by the consumer (horse meat, watered down alcohol)
  • declared injurious to health
34
Q

The legislation gives power to the EHD of local council areas to be able to:

A
  • issue improvement notices
  • inspect and seize suspect food
  • issue emergency prohibition notices
35
Q

Environmental Health Officers can:

A
  • inspect food businesses to ensure they comply with food safety legislation
  • investigate consumer complaints about food quality or safety, food poisoning or unclean premises
  • offer advice to the food industry and consumers about food safety

H.E🍽 (14 decks)

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