Food Sorage and Safety Flashcards
Give a definition of micro-organisims
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
What are enzymes?
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
Name three chemicals that cause food spoilage
Moulds,Yeasts and Bacteria
What do moulds look like?
Moulds look like soft cotton wool on food.
What type of food does yeast grow on?
Yeasts grow on foods containing moisture and sugar, such as fruit(juices)and syrup.
Are bacteria visible and where are they found?
Bacteria is invisible t the naked eye and our found everywhere
What conditions do micro organisms need to grow in?
Moisture,Time,Food,Warmth and Oxygen
How do food become infected?
By cross-contamination,pets and vermin, insects and humans and dirty kitchen equipment
Food handlers should not handle food if what?
Food handlers should not handle food if they have not washed there hands prior to that or if they have an infectious disease
What is cross contamination and when does it occur?
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
How would dirty utensils be a bad hygienic thing?
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
What is pathogenic bacteria?
Pathogenic bacteria is disease causing bacteria
What is food poisoning ?
Food poisoning is an illness cAused by consuming food or drink that contains high umbers of pathogenic bacteria.
What are the symtoms of food poisoning
Nausea, stomach cramps, vomiting and diarrhoea
Name the most common disease causing bacteria
Staphylococcus, Salmonella,Listeria and E.Coli
Where is staphylococcus found
It is found in the nose, throat , skin and in cuts and boils
What may be affected by staphylococcus?
Unpasturized milk and cold meats
Where is Salmonella found?
In the intestines of animals and humans
How is salmonella spread?
It is spread by files and vermin and poor standards of personal hygiene
What can be done to prevent the spread of salmonella?
Washing hands,especially after using the lavatory
Where can Salmonella be found?
In poultry such as chicken and turkey, in meat and in shellfish
Where does listeria grow and why?
Listeria grows and multiplies in chilled foods because it prefers lower temperatures
What does it affect and why should pregnant women avoid such foods?
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.
Where is E.Coli found and how is it spread?
E.Coli is found in the intestines of animals and humans. It s spread by poor hygeine.
How can E.Coli be prevented?
By cooking meats thoroughly and all the way through.
Where can E.Coli be found?
In undercooked minced meat and beef burgers, salami, un pasteurised milk, cheese and yogurt
What is a nonperishable and where should it be stored?
E.G dry, bottled and tinned foods should be stored in a cupboard on their own or in airtight containers.
What are semi perishables and where should they be stored
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
What is a perishable food and where should it be stored?
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
What are best before dates?
Best before dates are a guide to the quality of the food- used on long life foods
What are use by dates?
Use by dates are a guide to the safety of food- used on short shelf life foods
Describe disposable packaging
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
Describe re useable packaging
Reuseable packaging e.g. plastic, china, glass and tin can be used again if cleaned
