Food Safety Flashcards
In what temperature range do bacteria multiply rapidly?
What is the cooking temperature?
What is the chill temperature?
What is the frozen temperature between?
What is the definition of personal hygiene?
What is the definition of perishable food?
What is the definition of cross contamination?
What is the definition of contaminated food?
What is the definition of danger zone?
6-63oC
74oC
1-4oC
-18 and -22 oC
Keeping yourself clean
Food that can become unsafe and spoil quickly if not refrigerated or frozen quickly.
The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands.
Food that contains harmful bacteria
The range of temperatures at which most bacteria multiply rapidly: between 5 and 63oC.
What are the six conditions for bacteria to grow?
What do the following actions take away:
Wrapping in Cling Film
Dehydrating
Freezing
Eating before use by date
Cooking
Refrigerating
Pickling
Adding salt
Sealing in a can or jar
Oxygen, right temperature, nutrients, right pH, enough time and moisture
Oxygen
Moisture
Right temperature
Enough temperature
Right temperature
Right temperature
Right pH
Moisture
Oxygen.
Where is campylobacter found in?
Where is salmonella found in?
Where is listeria found in?
Where is E.Coli found in?
What other type of organisms can also be a threat?
How often do bacteria divide in ideal conditions?
What are the four conditions that bacteria thrive in?
In what five ways can bacteria be transported by?
What’s it called when something has bacteria transferred to it?
What is a severe allergic reaction called?
What kind of shock is this?
What can chemicals contaminate?
What two things should anyone do when chilling foods?
Found in raw or undercooked meat and poultry, unpasteurised milk.
Found in raw eggs, raw or undercooked meat and poultry, unpasteurised milk, untreated water.
Found in pre packed sandwiches, butter, soft cheeses, cooked sliced meats, salmon
Parasites, found in food/drink contaminated with faeces.
Divide every twenty minutes.
Moisture, warmth, time and food
Hands, dirty kitchen utensils, insects, chopping boards, cloths.
Cross contamination
Anaphylaxis
Anaphylactic shock
Food, take care with use and storage
Clean fridge regularly; check refrigerator working at correct temperature
What should people check on the freezer?
What should people do to defrost food if using straight away or for later?
What seven area of the body can bacteria and viruses be found on?
What should workers handling food ensure (concerning clothing)?
In what four ways should employers wash their hands around food?
In what ways should finger nails be kept clean?
What shouldn’t be used to dry plates?
What should be cooked to 75oC in the middle and ensure juices run free?
What kind of plaster should cuts be placed with food?
What should happen to oven grills before cooking?
What should be used to test if food is cooked?
Check it’s operating at the right temperature.
Defrost only in microwave if intend to cook straight away otherwise in the fridge
Nose; hair; mouth; ears; fingers and toes; intestines; under arms.
Start work with clean work wear or uniform; wear an apron.
Warm water; soup; rinse hands; dry hands with paper towel
They should be clean, trimmed and free of varnish
Cloths.
Joints of meats
Blue plasters
Pre heated temperatures before starting to cook food
Food probe thermometer.
What are the following boards used to prepare:
Green board Red Board Blue Board Brown board Yellow Board White Board
In what four ways should knives be prepared in?
What are three other names for adverse reactions?
What happens in a true food allergy?
What are these antibodies called?
What hormone is released to produce symptoms recognised as an allergic reaction?
What can symptoms caused by an allergic reaction to food range from?
What are the respiratory symptoms of an allergic reaction?
Salad fruit
Raw meat
Fish (raw)
Vegetables
Cooked meat
Bakery and dairy
Keep knives sharp; cut away from body; lay knives flat; don’t attempt to catch knives.
Hypersensitivity, food intolerance and food allergy
Where the body sees the food as harmful and makes specific antibodies to fight off the allergens found in these food.
IgE Antibodies
The release of histamine
Range from skin reactions: which include itching and rashes (urticarial); swelling (angioedema); gut symptoms; vomiting; stomach ache and diarrhoea.
Coughing, sneezing, asthma and blocked or runny nose.
What are the symptoms of an allergic reaction being fatal?
What can also occur in extreme cases?
What are these collection of symptoms called?
What is food intolerance not and what can it cause and have an impact on/to the sufferer?
What are the symptoms associated with and what do these include?
What can some people complain of and what do these include?
What do some people lack and what are these needed for?
What is lactose intolerance?
Salmonella poisoning an example of what reaction?
May include swelling of the lips, tongue, or face, shortness of breath, throat constriction and breathing difficulties
Loss of consciousness
Anaphylaxis
Although not life threatening, it can and often does, make the sufferer feel extremely unwell and can have a major impact on working and social life
Gut symptoms such as bloating; diarrhoea; constipation; and IBS and skin problems such as eczema.
Non-specific problems such as brain fog; lethargy; headaches or feeling bloated
Lack the enzymes needed to break foods down.
Where the enzyme lactase isn’t produced in large enough amounts to break down the lactose (milk sugars) in milk
A reaction to food that has “gone off” another type of reaction to food.
What are the fourteen most common type of allergens in food?
- Celery
- Cereals containing gluten
- Crustaceans (eg crab, lobsters)
- Eggs
- Fish
- Lupin
- Milk
- Molluscs
- Mustard
- Nuts
- Peanuts
- Sesame seeds
- Soya
- Sulphur dioxide (sometimes known as sulphites).
What has to happen to allergenic ingredients?
What are pre-packed foods?
What are pre-packed for direct sale foods?
What are non pre-packed foods?
What are the signs of the following parts of the body of symptoms of an allergic reaction:
Eyes
Nose
Lips
Throat
Chest
Gut
Skin
What can a severe reaction to allergen lead to?
What is the severe reactions caused by nuts called?
What should staff be equipped with for different what?
How should allergens be disposed?
They need to be emphasised using typeset that clearly distinguishes it from the rest of the ingredients.
Foods that have been put into packaging before sale
Foods that have been pre-packed on the same premises as they are being sold
Foods which are non pre-packed can be often described as foods sold loose
Sore red/and/or itchy
Runny and/or blocked
Swelling of the lips
Coughing, dry, itchy, and swollen throat
Coughing, wheezing, and shortness of breath
Nausea and feeling bloated, diarrhoea
Itching and/or a rash
Faintness and/or the person might collapse
Anaphylactic shock
Have to be equipped with different clothes for different allergens
Should be disposed in sealed containers.
What should happen concerning ingredients when packaging?
What should happen in cleaning?
What two things should happen in storage?
How many parts does a product have to have before it’s called gluten free?
How many parts does a product have to be called very low gluten?
When can manufactures only use phrase gluten free?
What ingredients can cooking oil contain?
What three ingredients need to be avoided when you have gluten/coeliac disease?
Clear labelling; ordering from suppliers; allergens found in raw materials need to be aware of allergens in all raw materials
Spillages cleaned up immediately, general cleaning, hard cleaning by anything that’s be touched by allergens; don’t mix compressed air with other allergens; tools cleaned properly.
All storage should be packaged correctly; should be stored separate to allergen products.
20 parts or less of gluten per million
100 parts or less of gluten per million
If they can demonstrate it when tested
A blend of ingredients including nuts, peanuts and soya
Wheat, barley and rice
