food spoilage

Question 1

Six ways that caused food spoilage

Answer 1

Microorganisms, enzymes, insects, time, environmental factors, chemical reactions

Question 2

what is physical contamination?

Answer 2

Something has dropped into the food such as hair, jury, fingernails, flies, plaster, grit, bone and metal components from machinery screws which can cause choking, broken teeth and internal cut/bleeding

Question 3

what is chemical contamination?

Answer 3

Cleaning products and exercise which can cause liver damage, internal burnt and nerve damage

Question 4

What is biological contamination?

Answer 4

Bacteria, viruses, mould and fungi which can cause food poisoning

Question 5

what is campylobacter

Answer 5

Raw poultry, meat, milk, sewage

Abdominal pain, diarrhoea, nausea, fever

48 to 60 hours

Question 6

what is salmonella?

Answer 6

Intestines of humans and animals, raw poultry and meat and eggs, milk

Abdominal pain, diarrhoea, nausea, vomiting

12 to 36 hours

Question 7

what is staphylococcus

Answer 7

humans-skin, hair, nose, mouth, throat, cots, spots

Abdominal pain/cramps, vomiting, chills

1 to 6 hours

Question 8

what is e coli 0157

Answer 8

human and animal sewage, water, raw meat, muddy vegetables

Abdominal pain, fever, diarrhoea, vomiting, kidney damage/failure

12 to 24 hours

Question 9

what is a toxin?

Answer 9

But to produce toxins during reproduction toxin can survive high temp temperature, causing serious food poisoning. This can be a problem and reheating pre-cooked food, partly cooked rice and pasta dishes.

Question 10

what is HACCP

Answer 10

hazard analysis critical control point

Is an assessment to ensure that all food is safe to eat and no items have been contaminated every aspect of food hygiene and safety will be monitored for hazards from how the raw ingredients produce, to how they are transported, prepared and cooked fruit the selling to the final product

Question 11

name six ways of preservation

Answer 11

Heat, freezing, drying, removing air, chemicals, irradiation

Question 12

name all food labelling regulations

Answer 12

Manufactures contact details, place of origin, name and description of the product, weight of the product ingredients list, allergy/dietary information, storage instructions, cooking/reheating instructions, shelflife/use by date, nutritional information, batch code

Question 13

Five ways to minimise packaging waste

Answer 13

recycle as much packaging as we use in the correct bins
Reuse packaging containers for Storage
Use traditional shopping bags or bags for life
By perishable food from independent retails who use less packaging than supermarkets
By loose fruit and vegetables rather than prepacked items