Food Safety Flashcards
Name 5 conditions microorganisms grow and multiply in
- Warm temperature
- Plenty of moisture
- Plenty of food
- Right PH
- Enough time
Name 3 ways you can slow the growth of microorganisms
- Using a fridge to change the temperature
- Pickle the food in vinegar to change the PH
- add salt- to absorb the water
Name 5 high-risk foods
- cooked meat, fish, poultry
- dairy products
- gravies, stocks and sauces
- shellfish
- cooked rice
What are enzymes
-biological catalysts which speed up chemical reactions
What do enzymes cause in fruit
- Ripening of fruit
- Browning of fruit: when fruit is sliced open oxygen in the air turns the fruit brown and enzymes speed up this process
How can you slow or stop an enzyme from working
- Adding acid: prevents enzymic browning
- Blanching: prevents ripening
What are both moulds and yeast
Microorganisms
What 2 microorganisms spoil food
yeast
mould
What temperature should food be cooked at when cooking/ reheating it
75 degrees
Which temperature do bacteria grow and multiply quickly at and what is this known as
5-63 degrees
-danger zone
What temperature slows down the growth of bacteria
0-5 degrees
-extends shelf life of food
What temperature do bacteria become dormant at
-18 degrees
Which products is the use by date shown on
products with a short shelf life (high risk foods)
-given as a safety warning
Which products is the best before date shown on
products with a longer shelf life (tinned foods)
-given as a warning about quality
Name the symptoms of food poisoning
-sickness
diarhoea
stomach cramps
fever
Name the 5 different types of bacteria and where they are found
campylobacter- found in raw, undercooked poultry
e.coli- live in intestine of animals
salmonella- found in raw poultry
listeria- soft cheeses, pate, shellfish
staphylococcus aureus- skin, hair and the noses of animals and people
Name 3 uses of microorganisms
- moulds are added to blue cheese
- yeasts are used to make bread rise
- bacteria are used to make yoghurt
definition of cross- contamination
when bacteria from raw food is passed to work surfaces, equipment, and hands. This bacteria can then be transferred to other foods
name 4 ways cross contamination can occur
- other contaminated food- raw meat juices dropping onto cooked food
- utensils, equipment, work surfaces- using unclean equipment
- people- poor personal hygeine
- pests- flies, rodents
Name 5 ways you can reduce the risk of cross contamination when preparing food
- follow personal hygiene procedures
- seperate raw and cooked foods
- wash raw veg
- use clean equipment
- defrost frozen food
Name 3 ways you can reduce the risk of cross contamination when cooking food
- cook food at right temps
- make sure food is cooked all way through
- test temp inside food
Name 3 ways you can reduce the risk of cross contamination when serving food
- serve hot food straight away
- keep food covered
- avoid wasting food
name 3 ways in which fridges should be used correctly
- should be 0-5 degrees
- keep food covered and stored in containers
- dont let blood and juices from raw meat drip onto other foods- always store raw meat on bottom shelf
name 3 ways in which freezers should be used correctly
- -18 degrees
- food should have clear labels with date they were frozen
- defrost meat thoroughly in fridge
meaning of ambient foods
foods that can be safely stored at room temp
