Food Safety

Question 1

Name 5 conditions microorganisms grow and multiply in

Answer 1

• Warm temperature
• Plenty of moisture
• Plenty of food
• Right PH
• Enough time

Question 2

Name 3 ways you can slow the growth of microorganisms

Answer 2

• Using a fridge to change the temperature
• Pickle the food in vinegar to change the PH
• add salt- to absorb the water

Question 3

Name 5 high-risk foods

Answer 3

• cooked meat, fish, poultry
• dairy products
• gravies, stocks and sauces
• shellfish
• cooked rice

Question 4

What are enzymes

Answer 4

-biological catalysts which speed up chemical reactions

Question 5

What do enzymes cause in fruit

Answer 5

• 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

Question 6

How can you slow or stop an enzyme from working

Answer 6

• Adding acid: prevents enzymic browning

- Blanching: prevents ripening

Question 7

What are both moulds and yeast

Answer 7

Microorganisms

Question 8

What 2 microorganisms spoil food

Answer 8

yeast

mould

Question 9

What temperature should food be cooked at when cooking/ reheating it

Answer 9

75 degrees

Question 10

Which temperature do bacteria grow and multiply quickly at and what is this known as

Answer 10

5-63 degrees

-danger zone

Question 11

What temperature slows down the growth of bacteria

Answer 11

0-5 degrees

-extends shelf life of food

Question 12

What temperature do bacteria become dormant at

Answer 12

-18 degrees

Question 13

Which products is the use by date shown on

Answer 13

products with a short shelf life (high risk foods)

-given as a safety warning

Question 14

Which products is the best before date shown on

Answer 14

products with a longer shelf life (tinned foods)

-given as a warning about quality

Question 15

Name the symptoms of food poisoning

Answer 15

-sickness
diarhoea
stomach cramps
fever

Question 16

Name the 5 different types of bacteria and where they are found

Answer 16

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

Question 17

Name 3 uses of microorganisms

Answer 17

• moulds are added to blue cheese
• yeasts are used to make bread rise
• bacteria are used to make yoghurt

Question 18

definition of cross- contamination

Answer 18

when bacteria from raw food is passed to work surfaces, equipment, and hands. This bacteria can then be transferred to other foods

Question 19

name 4 ways cross contamination can occur

Answer 19

• other contaminated food- raw meat juices dropping onto cooked food
• utensils, equipment, work surfaces- using unclean equipment
• people- poor personal hygeine
• pests- flies, rodents

Question 20

Name 5 ways you can reduce the risk of cross contamination when preparing food

Answer 20

• follow personal hygiene procedures
• seperate raw and cooked foods
• wash raw veg
• use clean equipment
• defrost frozen food

Question 21

Name 3 ways you can reduce the risk of cross contamination when cooking food

Answer 21

• cook food at right temps
• make sure food is cooked all way through
• test temp inside food

Question 22

Name 3 ways you can reduce the risk of cross contamination when serving food

Answer 22

• serve hot food straight away
• keep food covered
• avoid wasting food

Question 23

name 3 ways in which fridges should be used correctly

Answer 23

• 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

Question 24

name 3 ways in which freezers should be used correctly

Answer 24

• -18 degrees
• food should have clear labels with date they were frozen
• defrost meat thoroughly in fridge

Question 25

meaning of ambient foods

Answer 25

foods that can be safely stored at room temp