Food safety and Hygiene Flashcards
what are 3 types of food spoilage
- yeasts
- moulds
- bacteria
what is cross contamination
Transfer of bacteria from food, work surfaces and equipment,
people, pests, waste food and rubbish onto ‘clean/cooked/ready
to eat’ food .
e.g. transfer of bacteria from raw to cooked food.
what types of contamination are there
- biological
- physical
- chemical
what is food poisoning
a comon unpleasent illness and is caused by eating contaminated food which can lead to serious health complications
what do micro-organims do to food
- make it unsafe to eat
- contaminate with their waste products
- their presense and the toxins they produce
- cause food poisoning
- create many pathogens
what is bacteria
microorganisms that are mostly comonly cause food poisoning
what are the main causes of food poisoning
- not cooking food to the required temperature of full length of time
- not storing food at the right temperature
- food being handled by somone who hasnt washed their hands
- people eating food after the eat by date
what are the different types of food poisoning bacteria
- salmonella
- listeria
- E. Coli
- Camplyobacter
- Staphylococcus aureus
- Clostridium
- Bacillus cereus
where is Camplyobacter (bacteria) most comonly found
- raw meat and poultry
- milk
- untreated dirty water
where is E.coli (bacteria) most comonly found
- beef (especially minced)
- raw milk
- untreated dirty water
where is salmonella (bacteria) most comonly found
- raw and undercooked poultry, eggs and meat
- raw milk
where is listeria (bacteria) most comonly found
- soft cheeses
- cheese made from unpasteurised milk
- salad vegetables
where is Staphylococcus aureus (bacteria) most comonly found
- people: hands, nose, mouth, skin
- cuts and infections
- food: raw milk, cold cooked meats, dairy products
what temperature does water boil at
100*C
at 100*C what happens to bacteria
- bacteria cells are dead
- bacteria spores can survive at a very high temperature
at what temperature should all meats be cooked to before eaten
75*C
what happens to bacteria at 75*C
starts to die
what temperature is the danger zone at
between 5C - 63C
what happens to bacteria between 5C-63C
starts to multiply rapidly
what temperature do you chill food at
0C-5C
what temperature do you freeze food at
-18C–24C
what happens to bacteria between -18C–24C
- bacteria do not multiply
- bacteria are alive but not active
how can you test if you meat is cooked thoroughly
food probe
what cutting board should you use for different food
- blue: raw fish
- red: raw meat
- yellow: cooked meat
- green: salad and fruit
- brown: vegetables
- white: bakery and dairy
