Food Safety- Unit 1

Question 1

What temperature is the danger zone?

Answer 1

Between 5 and 63 degrees Celsius

Question 2

How long can food spend in the danger zone

Answer 2

Up to 90 mins

Question 3

Food poisoning bacteria

Answer 3

Salmonella
E Coli
Listeria
Staphylococcus aureus 
Campylobacter

Question 4

What is a high risk food

Answer 4

High in protein and moisture.
Stored in the fridge.
E.g. meat, eggs, cooked rice, shellfish, milk, cream, etc

Question 5

What are low risk foods

Answer 5

Dried
Stored in cool, dry places
E.g. pasta, cereal, bread, jam, canned food, crisps, etc

Question 6

Pathogenic bacteria

Answer 6

Harmful micro-organisms

Question 7

Conditions micro-organisms need to multiply

Answer 7

The right temperature 
Moisture 
Food
Time
The right pH

Question 8

Biological catalysts

Answer 8

An enzyme with the ability to speed up chemical reaction rates

Question 9

When freezing, what do you do to foods…

Answer 9

Make sure they are wrapped, covered or put in a suitable container

Question 10

Where should ready to eat food be stored

Answer 10

Away from meat, poultry, fish, raw vegetables and eggs

Question 11

What should you do to raw vegetables before using them

Answer 11

Always wash them

Question 12

What does blanching mean

Answer 12

Boil for 1 minute
Drain
Put in freezing water
Freeze

Question 13

What is a use-by date

Answer 13

The product has to be used by that date

Question 14

What is a best before date

Answer 14

You can eat the food after the date but it may not taste the best

Question 15

What temperature should a fridge be at

Answer 15

0-5oc

Question 16

Why should raw meat be stored on the bottom shelf of a fridge

Answer 16

So that no juices leak onto any other food

The bottom shelf is the coldest part of the fridge

Question 17

Why does freezer burn occur

Answer 17

Because of loss of moisture

Question 18

What does homogenised mean

Answer 18

Forcing milk through a sieve to break up the fat into tiny droplets

Question 19

Pasteurisation

Answer 19

Heating up to 72oc for 15 seconds

Question 20

Types of microorganisms that can spoil foods

Answer 20

Bacteria and mould

Question 21

How do microorganisms make food unfit and unsafe to eat

Answer 21

Because they contaminate the food with the waste products and toxins or just by being in the food

Question 22

Why should you throwaway cheese if it’s mouldy

Answer 22

Because the germinated spores will send down the roots into the food. You can’t see these without a microscope

Question 23

Personal hygiene rules

Answer 23

Don’t double dip
Remove jewellery
Wear a hairnet
Wash hands
Wearing white apron – shows up stains

Question 24

Why should leftover food only be reheated once

Answer 24

Or else the bacteria will have more chance to grow and multiply

It should be reheated to at least 75°C

Question 25

What temperature should your freezer be at

Answer 25

Between -18°C and -24°C