Food saftey Flashcards
What are the growth conditions for microorganisms and enzymes?
Temperature, moisture, food, and time.
What are high-risk foods?
Ready-to-eat moist foods, high in protein, that support bacterial growth and require no further cooking.
How can microorganism growth be controlled?
By controlling temperature, pH, and water availability.
What is the role of enzymes in food?
Enzymes are biological catalysts made of protein.
How can enzymic browning be controlled?
By blanching vegetables before freezing or using acids.
What are the signs of food spoilage?
Enzymic action (e.g., fruit browning), mould growth, and yeast action.
Name examples of enzymic action in food spoilage.
Ripening of bananas and browning of fruits.
What are examples of mould and yeast growth in food spoilage?
Mould on bread/cheese and yeast action on fruits like grapes or strawberries.
How are microorganisms used in food production?
- Moulds for blue cheese
- Yeasts for raising bread
- Bacteria for yoghurt and cheese production.
What are common sources of bacterial contamination?
Contaminated raw foods, work surfaces, cooking tools, pests, and food waste.
Name five bacteria that cause food poisoning.
Campylobacter, E. coli, Salmonella, Listeria, and Staphylococcus aureus.
What are the food safety temperature guidelines?
- Freezing: -18°C
- Chilling: 0–5°C
- Danger Zone: 5–63°C
- Cooking and reheating: 75°C.
What is the difference between ‘best before’ and ‘use by’ dates?
- “Best before” indicates quality.
- “Use by” indicates safety.
What are food safety principles for preparation and cooking?
Maintain personal hygiene, clean work surfaces, separate raw/cooked foods, and control cooking/reheating temperatures.
How can cross-contamination be prevented?
Use separate utensils for raw and cooked foods and maintain good personal hygiene.
