food safety + hygiene Flashcards
1
Q
what is cross contamination
A
- occurs when uncontaminated food is contaminated with utensils or other food products
- the process where bacteria or other microorganisms are unintentionally transferred from one substance/object to another, with harmful effect
- eg. meat bacteria contaminate fruit and vegetables
2
Q
how to reduce the chance of cross-contamination
A
- store meat below or separately from other foods (if stored in fridge, store it at bottom, so meat juices don’t fall onto foods)
- use diff knives and chopping boards for meat and salads
- wash all fruits and veggies before cooking or eating them
- never place cooked/prepared food into a container or bench that has been used for raw food
- don’t use a tasting spoon (bacteria from the mouth can contaminate food)
3
Q
how to store leftovers
A
- place leftovers in the fridge to cool immediately after they stopped steaming
- don’t leave leftovers to completely cool on a bench
- if u are reheating foods, ensure it reach 80 degrees celsius or higher to kill multiplied bacteria
- don’t reheat foods more than once
- use all leftovers within one day of preparation
4
Q
difference between detergent and disinfectant
A
- detergent is a cleaning agent used to emulsify fats and oils
- disinfectant inhibits the activity of all pathogens
5
Q
what are the 4Cs
A
- cook
- chill
- cross-contaminate
- clean
6
Q
general hygiene rules
A
- clean workspace, clean utensils, equipment, and container
- tidy/covered hair
- appropriate clothing (long-sleeved, tight fiiting
- short food handling processes
- wash hands
- immediately before preparing food
- before and after handling garbage
- immediately after using tissue/touching mouth or face
- keep domestic animals OUT of the kitchen
7
Q
4C’s: cross contamination
A
- wash hands thoroughly after handling raw meat/poultry
- wash bench, cutting boards, utensils with hot soapy water after use
- when shopping pack raw meat and poultry separately from other foods
8
Q
4C’s: chill
A
- leftovers- covered and refrigerated within 2 hours
- throw away high-risk food that has been at room temp for more than 4 hours
- leftovers stored in the fridge should be eaten within 3 days
- fridge around 3 degrees, and freezers -18 degrees
9
Q
4C’s: cook
A
- when you pierce the thickest part of the meat with fork or skewer, juices should run clear
- make sure no pink meat is left
- if cooking a large dish (Lasagna) check in a few places, some place are less hotter than others or use heat thermometer
10
Q
4C’s: clean
A
- wipe up any spills as you go
- proper cleaning requires hot soapy water and a good scrub
11
Q
clothing to wear in kitchen
A
- no baggy clothes
- wear long sleeve to protect from burns
- wear apron
- wear sturdy lace-up shoes to cover foot
- no rings
12
Q
knife handling
A
- knife pointed downwards by your side when carrying it
- always use chopping board and slip-proof mat
- don’t leave knife in sink, wash and dry and put back immediately
- store knives in knife holders not drawers
- select a proper knife, not one that is too big or too small
- pass knife with handle pointing out not blade
- make sure knife is sharp, blunt can be dangerous
- when washing blade, sharp side away from hand
- curly fingers to hold foods when cutting
- avoid carrying knives w other equipment
- don’t catch a falling knife
13
Q
what should you do if you have a minor cut
A
run under cold water, disinfect and cover with bandaid
14
Q
what are burns + how to avoid
A
- caused by dry heat
to avoid burns
- use mittens
- don’t use wet cloth
- don’t leave handles over flames
- don’t leave metal objects in hot food
- use thick DRY cloth
15
Q
what are scalds + how to avoid
A
- wet heat like steam
ways to avoid scalds
- lift lids of hot pans away from you
- don’t lean over equipment that is steaming
- when opening ovens, stand to side so heat can escape
- always cool food before tasting
- don’t put face near hot pots
