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Food science > Food Safety > Flashcards

Food Safety Flashcards

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1
Q

What FIVE factors can cause bacteria to grow? (5 marks)

NOT LINKED WITH CROSS-CONTAMINATION

A
  1. Warm temperature = bacteria will grow in warm temperature
  2. the Longer amount of time = more time for bacteria to grow
  3. pH - Acidic foods will last longer
  4. Type of food - protein will go off quicker carbohydrates
  5. Moisture - more moisture, more room for bacteria to grow
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2
Q

How many degrees in the freezing/frozen phase?

A

-20

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3
Q

Why do we freeze food?

A

Longer shelf life, bacteria cannot grow when food is frozen (freezer)

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4
Q

What temperature is food chilled at?

A

-15 - 0

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5
Q

Examples of food that can be stored in ambient temperature

A

Bread, Canned Foods, Pasta, Cereal

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6
Q

Why can canned foods last for a year?

A

Canned foods are sealed and heated to kill off all microorganisms

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7
Q

Why is vinegar used to pickle foods like eggs, onions and pickles?

A

Vinegar is acidic which can stop bacteria from growing

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8
Q

What type of date mark will be on the packaging for raw meat in a supermarket?

A

Use by date

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9
Q

What type of date mark will be on the packaging for a packet of biscuits in a supermarket?

A

Best before date

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10
Q

What type of date mark will be on the packaging of a can of beans in a supermarket?

A

Best before date

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11
Q

Which date mark is a safety warning?

A

Use by date

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12
Q

Which date mark is a quality warning?

A

Best before date

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13
Q

What is cross-contamination?

A

A breach in hygiene which causes the food to become unsafe.

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14
Q

What are four examples of cross contamination?

A

Dirty equipment, People, Pests, Raw Meat

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15
Q

How can people contaminate food?

A

Not washing hands after sneezing or coughing.

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16
Q

How can raw meat contaminate food?

A

Because meat is not cooked, the bacteria can be harmful if spread to other foods.

17
Q

What things do we do to help prepare food in a hygienic way?

A 
Wash your hands before cooking
Wear an apron
Tie long hair back
Use correct coded cooking boards
Use correct knives
Clean surface area
18
Q

What do we do to check the food is cooked properly?

A

Use a temperature probe to check if food is cooked

Use a fork or knife to poke your food to see if it goes all the way through

19
Q

How do we best serve food?

A

Serving food to be eaten in 90 mins
If the food is not eaten, it needs to be left to cool down for 90 mins before being stored in cold (fridge/freezer)
Make sure food is covered so that pests do not contaminate food

20
Q

What are the three hygiene and safety procedures whilst dealing with food?

A

Preparing
Cooking
Serving

21
Q

What are some symptoms of food poisoning?

A 
Sickness
Fever
Nausea
Stomach Cramps
Diarrhoea
22
Q

Who might be at risk of death if they are poisoned?

A

Eldery
Young children
Vulnerable population (heart, lung conditions)
Pregnant women

23
Q

What is the most common type of bacteria that causes food poisoning?

A

Campylobacter

24
Q

Where does E. coli O157 originate from?

A

Animal intestines

25
Q

What is the onset time for camylobacter?

A

2-5 days

26
Q

What are the causes of E coli ?

A

Raw beef, untreated milk and untreated water

Unwashed vegetables

27
Q

What is the definition of Food poisoning?

A

illness caused by bacteria or other toxins in food, typically with vomiting and diarrhoea.

28
Q

What are the causes of Salmonella?

A

Raw fish, raw meat, eggs, milk

29
Q

What is the onset time for Salmonella?

A

6-72 hours

30
Q

What are the causes Listeria?

A

Soft cheeses, pate, shellfish

Listeria can grow in COLD temperatures

31
Q

Who might be risk of Listeria?

A

Pregnant women - listeria puts pregnant women at a higher risk of miscarriage or the child having health problems

Food science (4 decks)

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