Food Sorage and Safety

Question 0

Give a definition of micro-organisims

Answer 0

Micro organisms are tiny plants or animals they cause food to breakdown, rot or go sour. they also discolour food and, give it a sticky/slimy texture and give it a funny smell

Question 1

What are enzymes?

Answer 1

Enzymes are chemicals found naturally in foods such as fruit and vegetables that cause the food to rot and decay naturally.When fruit is damaged enzymes are released and they cause the fruit and veg to ripen and decay natrually

Question 2

Name three chemicals that cause food spoilage

Answer 2

Moulds,Yeasts and Bacteria

Question 3

What do moulds look like?

Answer 3

Moulds look like soft cotton wool on food.

Question 4

What type of food does yeast grow on?

Answer 4

Yeasts grow on foods containing moisture and sugar, such as fruit(juices)and syrup.

Question 5

Are bacteria visible and where are they found?

Answer 5

Bacteria is invisible t the naked eye and our found everywhere

Question 6

What conditions do micro organisms need to grow in?

Answer 6

Moisture,Time,Food,Warmth and Oxygen

Question 7

How do food become infected?

Answer 7

By cross-contamination,pets and vermin, insects and humans and dirty kitchen equipment

Question 8

Food handlers should not handle food if what?

Answer 8

Food handlers should not handle food if they have not washed there hands prior to that or if they have an infectious disease

Question 9

What is cross contamination and when does it occur?

Answer 9

Cross contamination occurs when bacteria from one food crosses onto another food and infects it.E.g raw meat and cooked meat on the same board

Question 10

How would dirty utensils be a bad hygienic thing?

Answer 10

Dirty cloths and utensils may have bits of old food stuck to them allowing bacteria to multiply, especially in a warm environment such as the kitchen

Question 11

What is pathogenic bacteria?

Answer 11

Pathogenic bacteria is disease causing bacteria

Question 12

What is food poisoning ?

Answer 12

Food poisoning is an illness cAused by consuming food or drink that contains high umbers of pathogenic bacteria.

Question 13

What are the symtoms of food poisoning

Answer 13

Nausea, stomach cramps, vomiting and diarrhoea

Question 14

Name the most common disease causing bacteria

Answer 14

Staphylococcus, Salmonella,Listeria and E.Coli

Question 15

Where is staphylococcus found

Answer 15

It is found in the nose, throat , skin and in cuts and boils

Question 16

What may be affected by staphylococcus?

Answer 16

Unpasturized milk and cold meats

Question 17

Where is Salmonella found?

Answer 17

In the intestines of animals and humans

Question 18

How is salmonella spread?

Answer 18

It is spread by files and vermin and poor standards of personal hygiene

Question 19

What can be done to prevent the spread of salmonella?

Answer 19

Washing hands,especially after using the lavatory

Question 20

Where can Salmonella be found?

Answer 20

In poultry such as chicken and turkey, in meat and in shellfish

Question 21

Where does listeria grow and why?

Answer 21

Listeria grows and multiplies in chilled foods because it prefers lower temperatures

Question 22

What does it affect and why should pregnant women avoid such foods?

Answer 22

Listeria affects poultry, pate, soft cheeses, coleslaw, pre cooked chilled meats and chilled pre packed salads. Pregnant women should avoid these foods as listeria may cause miscarriage.

Question 23

Where is E.Coli found and how is it spread?

Answer 23

E.Coli is found in the intestines of animals and humans. It s spread by poor hygeine.

Question 24

How can E.Coli be prevented?

Answer 24

By cooking meats thoroughly and all the way through.

Question 25

Where can E.Coli be found?

Answer 25

In undercooked minced meat and beef burgers, salami, un pasteurised milk, cheese and yogurt

Question 26

What is a nonperishable and where should it be stored?

Answer 26

E.G dry, bottled and tinned foods should be stored in a cupboard on their own or in airtight containers.

Question 27

What are semi perishables and where should they be stored

Answer 27

E.G bread cake fish fresh fruit and veg are all semi perishable
Bread/cake - bread basket/tin
Fresh fruit - fruit bowl
Fish-fridge
Veg-fridge or rack/trolley

Question 28

What is a perishable food and where should it be stored?

Answer 28

e.g. milk, cream, fresh meat, frozen or fresh ready to cook meals etc. are all perishables and should be stored in the fridge / freezer

Question 29

What are best before dates?

Answer 29

Best before dates are a guide to the quality of the food- used on long life foods

Question 30

What are use by dates?

Answer 30

Use by dates are a guide to the safety of food- used on short shelf life foods

Question 31

Describe disposable packaging

Answer 31

Disposable packaging such as greaseproof paper, aluminium foil, kitchen parer and cling film should not be reused and should be discarded after use because they can not be cleaned thoroughly enough after use

Question 32

Describe re useable packaging

Answer 32

Reuseable packaging e.g. plastic, china, glass and tin can be used again if cleaned