Food Spoilage And Contamination Flashcards

Question

What is the effect of adding bacteria to milk at the beginning of stages of making cheese?

Answer 1

The bacteria culture converts the sugar in the milk into lactic acid and begins the cheese making process

Answer 2

It contains an enzyme called rennin, which makes milk separate into curds and whey

Answer 3

The process of breaking blocks of curd into smaller pieces

Answer 4

Meat Raw eggs Shellfish Rice Vegetables

Answer 5

Always clean surfaces and equipment before and after use Surfaces and equipment that have touched raw meat should be thoroughly cleaned Separate equipment should be used for raw and cooked foods Colour code or lable equipment Use clean tea towels every day

Answer 6

Use tongs to pick up food Use a clean teaspoon and don't double dip when tasting Don't touch the part of utensil that come into contact with food

Answer 7

Keep windows and doors shut if possible to keep pests out Cover all rubbish bins Keep all work surfaces clean Wash up straight away Clean kitchen after each cooking session Don't leave food out overnight Empty and clean bins regularly Don't let domestic pets in food preparation areas

Answer 8

Use bins with lids Use thick bin bags Empty bins as soon as they are full Use a foot operated bin Wash the bin regularly

Answer 9

Babies and young children Pregnant women Elderly people Those with reduced immunity

Answer 10

Contaminated water Undercooked food Eating food that is touched by someone infected or that has a septic cut Cross contamination of pathogenic bacteria

Answer 11

Vomiting Diarrhoea Nausea Stomach pains

Answer 12

Withing two hours of eating the food or up to many days after

Answer 13

Campylobacter

Answer 14

Contaminated poultry Undercooked chicken Cross contamination from raw chicken Transfer from domestic pets and other animal

Answer 15

It spreads bacteria around the kitchen

Answer 16

Intestines of people and animals Faecle contamination

Answer 17

Intestines of farm animals and can contaminate meat poultry eggs and milk. Vegetable fruit and shellfish due to contact with manure or sewage water

Answer 18

Raw food should be kept away from ready to eat foods in the fridge Vegetables should be washed before preparation Raw foods should be cooked thoroughly

Answer 19

Soil Decaying vegetation Water Unpasteurised milk and cheese Food manufacturing environments

Answer 20

It can multiply to dangerous levels at fridge temperatures

Answer 21

Human skin and mucus linings Unpasteurised milk Meat and meat products An infected person contaminating ready to eat food

Answer 22

People that get more serious outcomes of food poisoning

Answer 23

Before you start any food preparation After touching your hair or face After using the toilet After blowing your nose After cleaning or putting rubbish in the bin After handling raw meat seafood vegetables or eggs After eating or drinking

Answer 24

Don't cough or sneeze near food Don't touch your head Don't brush your hair in the food room or with your apron on Long hair should be tied back or covered Wounds should be covered with a coloured waterproof plaster Wear a clean apron Don't prepare food if you are unwell

Answer 25

Hot soapy water and an antibacterial spray

Answer 26

Use separate plates and utensils for raw and cooked food

Answer 27

The meat is minced, so bacteria is mixed to the centre of the burger

Answer 28

Serve food as soon as its cooked Keep it hot at 63°C or above Use clean tongs Plates should be the appropriate temperature Don't put hot food in the fridge

Answer 29

Checking food is fully defrosted before cooking Checking cooked food has reached a safe temperature Checking if reheated food is a safe temperature

Answer 30

If it is not fully defrosted, it will take longer to cook, which gives the bacteria more time in the temperature danger zone, so more time to multiply. It also means chicken is more likely to be undercooked.

Answer 31

Keep food in the fridge Keep food covered and handle as little as possible Divide food into smaller quantities to reduce reheating time Don't reheating food more than once Throw away reheated food that isn't eaten