Food Safety

Question 1

What type of microorganisms spoil food

Answer 1

Pathogenic ones

Question 2

What are the 5 conditions that microorganisms need to grow

Answer 2

A warm temp 
Moisture
Food
The right pH (around 7) 
Time

Question 3

What could you do to food that will stop the microorganisms growing

Answer 3

Put it in the fridge to change the temp

Pickle it to change the pH

Question 4

What is food for microorganisms

Answer 4

Protein

Question 5

What conditions do high risk foods satisfy

Answer 5

Moisture and food(protein)

Question 6

How long is the shelf life for high risk foods

Answer 6

Short

Question 7

Name the 5 high risk foods

Answer 7

Cooked Meat/fish
Dairy
Gravies/stocks
Shellfish
Cooked rice

Question 8

What does the food have to be to be classed as high risk

Answer 8

Ready to eat

Question 9

How can we identify when high risk foods are spoiling

Answer 9

Meat going slimy
Milk smelling sour
Cheese going mouldy

Question 10

What can pathogenic microorganisms also cause

Answer 10

Food poisoning

Question 11

What kind of signs do pathogenic bacteria leave

Answer 11

Nothing, the taste odour texture and colour is not affected

Question 12

How can we identify un-spoilt meat and fish

Answer 12

Meat should be brightly coloured and firm

Fish should have shiny skin, red gills and clear eyes

Question 13

What are enzymes

Answer 13

Biological enzymes

Question 14

What do enzymes cause fruits to do

Answer 14

Ripen, which affects sweetness, colour and texture

Question 15

What do enzymes in bananas break down

Answer 15

The starch, which makes the banana softer and sweeter

Question 16

What causes sliced fruit to brown

Answer 16

The oxygen in the air

Question 17

What speeds up the process of browning

Answer 17

Enzymes

Question 18

Name an example of enzymes browning

Answer 18

Bananas being left too long that the enzymes overripen them, leaving the fruit a brown colour

Question 19

How does adding acid prevent the work of enzymes

Answer 19

The acidic conditions don’t agree with the enzymes, so it slows them down and stopes enzymes browning

Question 20

What is blanching

Answer 20

Plunging into boiling water for a short period of time

Question 21

What do you do after blaching fruit to prevent further enzymic browning

Answer 21

Freeze it

Question 22

What does mould spoil

Answer 22

Bread, cheese and fruit

Question 23

Where do yeasts most commonly grow

Answer 23

Fruit such as grapes blackberries and tomatoes

Question 24

How do yeasts spoil fruit

Answer 24

They ferment the sugars, making them into alcohol and carbon dioxide

Question 25

Name three uses of microorganisms

Answer 25

Add mould to blue cheese
Yeast makes bread rise
Bacteria used to make yogurt

Question 26

What food do you get campylobacter from

Answer 26

Raw poultry

Question 27

What temperature is cooking and reheating

Answer 27

75°c

Question 28

What temperature is chilling

Answer 28

0°c to 5°c

Question 29

What temperature is the danger zone

Answer 29

5°c to 63°c

Question 30

What temperate is freezing

Answer 30

-18°c