Food Saftey

Question 1

In what temperature range do bacteria multiply rapidly?

Answer 1

6-63oC

Question 2

What is the cooking temperature?

Answer 2

74oC

Question 3

What is the chill temperature?

Answer 3

2-5oc

Question 4

What is the frozen temperature between?

Answer 4

-18 to -22oc

Question 5

What is the definition of cross contamination?

Answer 5

The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands.

Question 6

What is the definition of contaminated food?

Answer 6

Foods that contain harmful bacteria

Question 7

What is the definition of danger zone?

Answer 7

The range of temperatures at which most bacteria multiply rapidly: between 5 and 63oC.

Question 8

What are the 4 conditions for bacteria to grow?

Answer 8

Moisture, time, warmth and food

Question 9

What do the following actions take away:

Wrapping in Cling Film

Dehydrating

Freezing

Eating before use by date

Cooking

Refrigerating

Pickling

Adding salt

Sealing in a can or jar

Answer 9

Oxygen

Moisture

Right temperature

Enough temperature

Right temperature

Right temperature

Right pH

Moisture

Oxygen.

Question 10

Where is campylobacter found in?

Answer 10

Found in raw or undercooked meat and poultry, unpasteurised milk.

Question 11

Where is salmonella found in?

Answer 11

Found in raw eggs, raw or undercooked meat and poultry, unpasteurised milk, untreated water.

Question 12

Where is E.Coli found in?

Answer 12

Parasites, found in food/drink contaminated with faeces.

Question 13

How often do bacteria divide in ideal conditions?

Answer 13

Divides every 20 minutes

Question 14

In what five ways can bacteria be transported by

Answer 14

Hands, dirty kitchen utensils, insects, chopping boards, cloths.

Question 15

What’s it called when something has bacteria transferred to it?

Answer 15

Cross contamination

Question 16

What should people do to defrost food if using straight away or for later?

Answer 16

Defrost only in microwave if intend to cook straight away otherwise in the fridge

Question 17

What should workers handling food ensure (concerning clothing)?

Answer 17

Start work with clean work wear or uniform; wear an apron.

Question 18

What should be used to test if food is cooked?

Answer 18

Food probe thermometer.

Question 19

What are the following boards used to prepare:

Green board
Red Board
Blue Board
Brown board
Yellow Board
White Board

Answer 19

Salad fruit

Raw meat

Fish (raw)

Vegetables

Cooked meat

Bakery and dairy

Question 20

What happens in a true food allergy?

Answer 20

Where the body sees the food as harmful and makes specific antibodies to fight off the allergens found in these food.

Question 21

What can symptoms caused by an allergic reaction to food range from?

Answer 21

Range from skin reactions: which include itching and rashes (urticarial); swelling (angioedema); gut symptoms; vomiting; stomach ache and diarrhoea.

Question 22

What are the symptoms associated with and what do these include?

Answer 22

Gut symptoms such as bloating; diarrhoea; constipation; and IBS and skin problems such as eczema.

Question 23

What is lactose intolerance?

Answer 23

Where the enzyme lactase isn’t produced in large enough amounts to break down the lactose (milk sugars) in milk

Question 24

What are the fourteen most common type of allergens in food?

Answer 24

Celery
Cereals containing gluten
Crustaceans (eg crab, lobsters)
Eggs
Fish
Lupin
Milk
Molluscs
Mustard
Nuts
Peanuts
Sesame seeds
Soya
Sulphur dioxide (sometimes known as sulphites).

Question 25

What should happen concerning ingredients when packaging?

Answer 25

Clear labelling; ordering from suppliers; allergens found in raw materials need to be aware of allergens in all raw materials

Question 26

What three ingredients need to be avoided when you have gluten/coeliac disease?

Answer 26

Wheat, barley and rice

Question 27

What is coeliac desiease

Answer 27

Coeliac disease is a condition where your immune system attacks your own tissues when you eat gluten. It stops you from taking in nutrients.