food safety + hygiene Flashcards
what is cross contamination
- 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
how to reduce the chance of cross-contamination
- 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)
how to store leftovers
- 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
difference between detergent and disinfectant
- detergent is a cleaning agent used to emulsify fats and oils
- disinfectant inhibits the activity of all pathogens
what are the 4Cs
- cook
- chill
- cross-contaminate
- clean
general hygiene rules
- 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
4C’s: cross contamination
- 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
4C’s: chill
- 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
4C’s: cook
- 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
4C’s: clean
- wipe up any spills as you go
- proper cleaning requires hot soapy water and a good scrub
clothing to wear in kitchen
- no baggy clothes
- wear long sleeve to protect from burns
- wear apron
- wear sturdy lace-up shoes to cover foot
- no rings
knife handling
- 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
what should you do if you have a minor cut
run under cold water, disinfect and cover with bandaid
what are burns + how to avoid
- 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
what are scalds + how to avoid
- 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
what to do with fat fire
- don’t put it out with water, liquids can cause fire to spread
- turn heat off and cover with lid, deprives fire of oxygen
safe handling of electrical equipment
- don’t pull plugs or press buttons with wet hands
- don’t pull equipment by the cord, pull with the plug
- don’t allow cords to be wet
- watch for frayed cords
- plug machine then switch on the power
safety with lifting items
- ensure both hands are free
- bend knees and use both hands to remove dish
4 golden rules
- if you spill, wipe it
- if you drop something, pick it up
- never leave drawers and cupboards open
- never run in kitchen
symptoms of food poisoning
- upset stomach
- vomiting
- diarrhoea
- dehydration
- fever
people at high risk of foodborne illness
- pregnant women
- infants and young children
- elderly
- people with weakened immune systems + certain chronic diseases
can poisoned foods appear harmless?
food that can cause food poisoning can appear harmless
difference between food spoilage and food poisoning
- food spoilage: the action of enzymes deteriorates food quality - impact on food safety is less
- foo poisoning: contamination of food which significantly impacts on food safety
3 categories of food poisoning
- chemical
- physical
- biological
chemical poisoning
- occurs when food becomes CONTAMINATED with CHEMICALS
- examples:
- cleaning chemicals (surface cleaners)
- fly spray
- BPA in drink bottles
- chemicals in plastic storage containers
- mercury in fish
physical poisoning
- occurs when food is contaminated with PHYSICAL objects
- examples:
- pests/insects
- parts of equipment - metal shavings
- soil in veggies
- scraps of packaging
- pollutants - dust and dirt
- hair in food
biological poisoning
- occurs when food itself is poisonous or by eating food contaminated with microbes
- examples
- viruses
- minute organisms - smaller than bacteria
- doesn’t grown in food
- small amount can make us ill
- toxins
- produced by some microorganisms
- can survive cooking even though bacteria that produce them is killed
- bacteria
- microscopic organisms
- found in faeces, mouth, nose etc.
most common food poisoning causing bacteria
- 4 most common:
- salmonella 12-72 hours (to feel symptoms)
- e-coli 1-10 days
- staphylococcus 1-6 hours
- campylobacter 2-5 days
6 conditions for bacteria to grow
- oxygen - not all bacteria requires oxygen to grow (anaerobic bacteria)
- right temp
- nutrients
- right pH
- enough time
- moisture
FATTOM:
food, acidity, temperature, time, oxygen, moisture
how often does bacteria double in temperature danger zone
every 20 min
potential high risk foods
These are foods that are normally high in protein and moisture and can easily allow bacteria to multiply
eg.
-raw & cooked meat
-dairy products
-eggs & egg products
-smallgoods such as ham & salami
-seafood
-cooked rice & pasta
-prepared salads & pasta
low risk food
-margarine
-cooking oil
-citrus fruit
-vinegar
-salted fish
-jams, confectionary
-dried food such as biscuits, cereal, dried pasta, dried rice, flour
temperature zones
75-100° | boiling point |
| 5-60°C | **danger zone **|
| 61-74°C | hot food zone |
| 0-4°C | cold food zone |
| -18°C | frozen food zone |
effect of freezing on bacterial growth
freezing does NOT kill bacteria; it slows its growth and becomes active again when the food is thawed
only cooking (heat) kills bacteria
