Food Science Flashcards
1
Q
What is the danger zone?
A
5-63 degree Celsius
2
Q
What does the term spores mean?
A
A hard shell around the bacteria which can survive in many conditions.
3
Q
What is the temp of a fridge?
A
0-5 degrees
4
Q
High risk foods should be heated to:
A
Over 63 degrees
5
Q
What is food spoilage?
A
The original value, texture or flavour of the food is damaged, the food becomes harmful to people and unsuitable to eat
6
Q
5 positive effects of food spoilage:
A
- cheese
-yoghurt - cider
- bread
- beer
7
Q
Freezer temp
A
-18 degrees
8
Q
Indirect contact cross contamination
A
Bacteria is transferred during handling and preparation
9
Q
Direct contact cross contamination
A
Blood and juices from raw food passes directly onto other foods
