Food Safety And Hygiene (Advanced Info) Flashcards
What 3 groups are more vulnerable to catching food poisoning than others?
Babies and infants
Pregnant women and their unborn children
Elderly people
At what temperature is bacteria killed?
Usually above 65 degrees
What type of bacteria causes food poisoning?
Pathogenic bacteria
What is the term used for bacteria that causes food to rot?
Food spoilage bacteria
What causes food poisoning?
The ingestion of contaminated food or water
What is the incubation period?
The time from when the poisonous food is ingested to when the first symptom occurs
What temperature is the danger zone?
From 5 - 65 degrees, bacteria is most likely to multiply
What is salmonella found in?
Mainly raw meat, poultry, eggs, dairy products, shrimps, sauces etc.
What are the main symptoms of salmonella?
Headache, diarrhoea, vomiting, fever and abdominal pains
What is Staphylococcus aureus found in?
Meat, poultry, egg, baked products such as cream filled pastries and dairy products
What are the symptoms of staphylococcus aureus
Vomiting, abdominal pains, cramps and diarrhoea
What is Bacillus cereus found in?
Rice, cereal, starchy foods
Grows well in soil
What are the symptoms caused by Bacillus cereus?
Toxin in food - nausea, vomiting, occasionally abdominal cramps
Toxin in intestine - diarrhoea, vomiting and abdominal cramps
What is E. Coli found in?
Water contaminated with sewage, soft cheeses and minced meat
Outbreaks tend to occur in underdeveloped countries
What are the symptoms of E. Coli?
Diarrhoea, abdominal pains, nausea
In serious cases - kidney failure
What are the symptoms of Listeria Monocytogenes?
Begins as a flu like illness, can cause nausea, vomiting and diarrhoea.
In pregnant women, it can cause abortion, still birth, meningitis and septicaemia
What is Listeria Monocytogenes found in?
Found in soil and water. Vegetables can become affected too if grown in contaminated soil
What is campylobacter jejuni found in?
Meat, poultry, raw milk, untreated water supplies
Many healthy chickens carry campylobacter bacteria in their intestinal tract
What are the symptoms of campylobacter jejuni?
Diarrhoea, flu like symptoms, headache, fever and abdominal pain
When is food most in danger of becoming infected?
At each stage of production until it is served
What must manufacturers have in order to make sure that food is kept safe?
Knowledge of food safety laws, safe handling methods, effective quality control and food hygiene training for staff
What foods are bacteria least likely to grow in?
Foods with a high salt, sugar or acid content.
Hence why methods such as salting, pickling, jamming or keeping foods in syrup are successful
What pH can bacteria not grow in?
An acid value of 4.5 or less
Conditions needed for bacteria growth:
Food
Warmth
Moisture
Acidity
Oxygen
Time
Most pathogens are ………… at low temperatures?
Dormant (inactive)
What is a spore?
A spore forms inside the bacterial cell and consists of a hard outer coating or shell
How do spores form?
When bacteria disintegrates, it usually leaves spores which lie dormant.
When good conditions return, the spore splits open and it multiplies
What is yeast?
Yeast is a microscopic fungi which grows in the presence or absence of oxygen
What is the optimum temperatures for yeast to grow in?
25-30 degrees
What is yeast used for?
Used in bread, beer and vinegar
What is an exotoxin?
A toxin that is produced before consumption
What is an endotoxin?
A toxin that is produced in the stomach after consumption
What is an enterotoxin?
A toxin that is produced by all bacteria
What are the 4 C’s?
Cleaning,
Cooking,
Chilling,
Cross-contamination
What are high risk foods?
Foods that are ready to eat, foods that don’t need any further cooking, and foods that provide a place for bacteria to grow are described as high risk foods.
Examples of high risk foods:
Raw fish, dairy products, cooked meat and poultry, shellfish and seafood, egg products, cooked rice etc.
What are the three main microorganisms?
Yeasts, moulds and bacteria
Describe moulds:
Visible to the eye - they grow as thread like filaments, usually on the surface of food
Reproduced by producing spores which travel in the air
They are harmful only when they contain mycotoxins, which are poisonous substances
Conditions needed for the growth of mould:
They require oxygen in order to grow
They grow quickly in moist conditions at temperatures of 20-30 oC
They grow slowly in dry, cold conditions
They grow on food that may be dry, moist, acid, alkaline or has a high salt or sugar concentration
Conditions needed for the growth of yeasts:
Active in warm, moist conditions with food for growth and reproduction
Does not need oxygen to grow (anaerobic growth)
What visual checks should be done when buying food?
Check that:
The food looks fresh
The food is within date either best before or use by date
The packaging is not damaged
What is a best before date?
Used on low risk foods as it suggests that the item is at its highest quality before this date
What is a use by date?
Used on high risk foods where it suggests that this item must be consumed before this date as it may not be safe to eat afterwards
What are sensible things to do when using your fridge?
Avoid opening the door regularly - warm air enters every time you open it
Avoid putting in hot food - this raises the temperature and fills the inside with steam, which condenses on the shelves and so raises the overall temperature of the fridge
Cover food
Maintain a consistent temperature
Keep raw and high risk foods away from other foods and store on the bottom shelf of the fridge
What temperature should a fridge be?
0-5oC
What temperature should a freezer be?
-18oC
What are the rules for food hygiene?
Wash hands thoroughly Keep raw and cooked foods separate Keep work surfaces clean Do not put hot foods in the fridge Keep bins covered and empty and wash them regularly
To prevent cross contamination, you must avoid:
Allowing raw and cooked foods to touch each other
Allowing the blood and juices of raw foods to drip onto cooked foods
Allowing bacteria to be transferred during handling or preparation
Causes of food poisoning:
Not thawing foods properly
Preparing food too far in advance
Undercooking high-risk foods
Not allowing foods to cool before chilling them
Not reheating foods to the correct temperature
Keeping ‘hot’ foods below 63oC
Not checking temperatures accurately
Leaving food on display at room temperature for too long
