Food Safety Flashcards
What type of microorganisms spoil food
Pathogenic ones
What are the 5 conditions that microorganisms need to grow
A warm temp Moisture Food The right pH (around 7) Time
What could you do to food that will stop the microorganisms growing
Put it in the fridge to change the temp
Pickle it to change the pH
What is food for microorganisms
Protein
What conditions do high risk foods satisfy
Moisture and food(protein)
How long is the shelf life for high risk foods
Short
Name the 5 high risk foods
Cooked Meat/fish Dairy Gravies/stocks Shellfish Cooked rice
What does the food have to be to be classed as high risk
Ready to eat
How can we identify when high risk foods are spoiling
Meat going slimy
Milk smelling sour
Cheese going mouldy
What can pathogenic microorganisms also cause
Food poisoning
What kind of signs do pathogenic bacteria leave
Nothing, the taste odour texture and colour is not affected
How can we identify un-spoilt meat and fish
Meat should be brightly coloured and firm
Fish should have shiny skin, red gills and clear eyes
What are enzymes
Biological enzymes
What do enzymes cause fruits to do
Ripen, which affects sweetness, colour and texture
What do enzymes in bananas break down
The starch, which makes the banana softer and sweeter
What causes sliced fruit to brown
The oxygen in the air
What speeds up the process of browning
Enzymes
Name an example of enzymes browning
Bananas being left too long that the enzymes overripen them, leaving the fruit a brown colour
How does adding acid prevent the work of enzymes
The acidic conditions don’t agree with the enzymes, so it slows them down and stopes enzymes browning
What is blanching
Plunging into boiling water for a short period of time
What do you do after blaching fruit to prevent further enzymic browning
Freeze it
What does mould spoil
Bread, cheese and fruit
Where do yeasts most commonly grow
Fruit such as grapes blackberries and tomatoes
How do yeasts spoil fruit
They ferment the sugars, making them into alcohol and carbon dioxide
