Food safety Flashcards
1
Q
Name 5 hazards in the kitchen
A
- Wet floor
- Electronics
- Knives / blades
- Hot objects
- Heavy objects
- Obstacles
- Long hair
- Gas
- Running
2
Q
Name 5 things that are good for personal hygiene
A
- Tie long hair back
- Short nails
- Wearing an apron
- Removing jewellery
- Being healthy
- Wearing a blue plaster
- Washing your hands
3
Q
What are the 4 C’s?
A
- Cooking
- Cleaning
- Chilling
- Cross contamination
4
Q
Name 5 high risk foods
A
- Eggs
- Meat
- Fish
- Dairy
- Cooked rice
5
Q
Name 5 low risk foods
A
- Carrots
- Pasta
- Biscuits
- Jam
- Oats
6
Q
What temperature should a freezer be set at?
A
-18°C - 0°C
7
Q
What temperature should a fridge be set at?
A
0°C - 5°C
8
Q
What temperature range is the danger zone?
A
5°C- 63°C
9
Q
What temperature should hot holding be at?
A
63°C
10
Q
What temperature should the core of food be at once fully cooked?
A
At least 72°C
11
Q
What temperature should utensils / equipment be sterilised at?
A
100°C
12
Q
What are the 5 conditions for bacterial growth?
A
- Moisture
- Time
- Temperature
- Food
- pH
13
Q
In what foods can you find salmonella?
A
- Raw / undercooked poultry
- Eggs
14
Q
In what foods can you find campylobacter?
A
- Raw poultry
- Raw milk
- Untreated water
15
Q
In what foods can you find e-coli?
A
- Beef (mince)
- Meat
- Raw milk
- Untreated water
