Food spoilage Flashcards
What are the six causes of food spoilage?
Microorganisms Enzymes Insects and rodents Chemical reactions Environmental factors Time
What are perishable foods?
Foods more likely to go off
What are the signs of food spoilage?
Discolouration Changes in texture Visible mould Unplesant odour Changes in flavour
What are ambient foods?
Foods that can be stored at room temperature
Chilled foods should be stored below what temperature?
8oC
Frozen foods should be stored below what temperature?
-18oC
Hot foods should be stored above what temperature?
63oC
Is food safe to eat after the use-by date?
No
Is food safe to eat after the best before date?
Yes
What are the three categories of contamination?
Chemical
Physical
Biological
What term describes harmful bacteria?
Pathogenic
What makes a food high risk?
Moist
Ready to eat
High in protein
What is a high risk food?
Food more likely to cause food poisoning
What are the four conditions needed by bacteria to multiply?
Time
Moisture
Warmth
Food
What term describes the way bacteria multiply by growing and splitting in two?
Binary fission
What is binary fission?
The way bacteria multiply by growing and then splitting in two
How long does it take for bacteria to multiply?
10-20 minutes
What is the danger zone?
5-63oC
The temperature range bacteria multiply the quickest in
What are spores?
Heat proof coatings that some bacteria can develop
Name two spore forming bacteria
Bacillus cereus
Clostridium perfringens
What are toxins?
Waste produced by bacteria that are heat resistant and can cause food poisoning
What is cross contamination?
When bacteria is spread from one food or surface to another
What colour plasters should be worn in kitchens?
Blue or brightly coloured
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is HACCP?`
A food safety system
In relation to HACCP, what is a hazard?
Anything that can cause harm to people
In relation to HACCP, what is a critical control point?
The stage at which hazards are identified and either removed or made safe
What is food preservation?
Making food last longer
How does heat preserve foods?
Kills most microorganisms
Stops enzyme activity
How does freezing preserve foods?
Make microorganisms inactive
How does drying preserve foods?
Removes moisture so microorganisms cannot reproduce
Why are foods packaged?
Protect from damage
Minimise bacterial contamination
Make it easier to transport and store
Provide information e.g. contact details, ingredients
What information must legally be on food packaging?
Manufacturers contact details Place of origin Name and description of product Weight of product Ingredients Allergens Storage and cooking instructions Shelf life date Nutritional information
In what order are ingredients listed on food packets?
Weight, descending (from biggest to smallest)
What is MAP packaging?
Air is removed from containers and replaced with carbon dioxide/nitrogen which slows the decay rate of food
List five packaging materials used for foods
Paper Cardboard Plastic Metal Glass
What is vacuum packaging?
When all air is removed from packets to stop bacteria multiplying
What is onset time?
The time it takes to develop symptoms of food poisoning after consuming
What does the term anaerobic mean?
Being able to exist without oxygen
