Health, Safety And Hygiene

Question 1

Where is E-Coli found?

Answer 1

Raw Meats and Raw Vegetables

Question 2

Where is Listeria found?

Answer 2

Found in soft cheese and meats

Question 3

Where is Staphylococcus Aureus found?

Answer 3

The skin and in the nose and mouth of humans. It’s gets on to food it you touch it

Question 4

Where is Bacillus Cereus Found?

Answer 4

In cooked Rice

Question 5

Where is salmonella found?

Answer 5

Chicken and eggs

Question 6

What are the different types of High Risk Foods?

Answer 6

Meat Fish and Poultry 
Cooked Rice 
Gravies, Stock and Sauces 
Dairy Products and Eggs 
 Shellfish, and other Seafood

Question 7

What are the symptoms of food poisoning (5)

Answer 7

Diarrhoea 
Fever
Stomach Ache
Vomiting/sickness
Nausea

Question 8

How long does Food Poisoning last for and what is it caused by?

Answer 8

It’s lasts for 2/3 days

It is caused by contaminated food.

Question 9

What’s caused Food Poisoning? (9)

Answer 9

Cross Contaminated by other foods
Not cooked properly 
Not reheated to a higher temperature 
Not stored properly 
Left uncovered for long periods of time without being covered 
Not thawed properly 
Prepared on a dirty work surface 
Prepared using the wrong equipment

Question 10

What is the food safety act?

Answer 10

It is a law that all catering establishes must:
Make sure their food is safe to eat
Make sure all labels are correct
Make sure that the quality and composition of their food is what their customer expects

Question 11

What is the Environmental Health Officers (EHOs) ?

Answer 11

They check whether catering establishments are obeying the laws that are set by the food safety act

Question 12

What is the expectations of the ‘Food Premises’?

Answer 12

• Be cleaned regularly by the correct equipment
• Have clean facilities and Equipment (Including toilets)
• Be free from pests
• have somewhere for staff to wash their hands

Question 13

What are employees expected to do?

Answer 13

• Wash their hands regularly
• Wear clean uniform
• Remove all jewellery
• Be for for work
• cover all cuts with a blue plaster

Question 14

What is the danger zone?

Answer 14

5 degrees C to 63 degrees C

Question 15

What should food be frozen at?

Answer 15

-18

Question 16

What should the temperature of the food be at in the middle of the food?

Answer 16

75

Question 17

What should food be hot held at?

Answer 17

63

Question 18

What is Health and Safety at work?

Answer 18

It's a law that states: 
The workplace should be lit and not too cold or too hot 
There is a fire policy 
There's first aid 
The workers are trained properly 
Equipment is safe to use

Question 19

What is boiling?

Answer 19

Boiling is cooking food in a pan of boiling water. Vegetables, pasta and rice is cooked in this way. It’s popular because is it quick and simple. Vitamins in vegetables are lost but it is a healthier way of cooking these foods

Question 20

What is simmering?

Answer 20

It is a more gentle way of cooking food. The liquid is heated below it’s boiling point. Fewer nutrients are lost. Soups and stews are cooked in the way

Question 21

What is poaching?

Answer 21

It is a very delicate way in cooking foods. It is used to cook foods like eggs and fish. If they were not cooking in the way they would break down.

Question 22

What is stewing?

Answer 22

Cooking foods slowly in it’s own juices or in a stock. It is used to cooked tough bits of cheap beef. The meat becomes tender and the liquid becomes a sauce for the food.

Question 23

What is braising?

Answer 23

Braising is like stewing but the meat is often fried first. It’s put in an oven proof dish and liquid is added. It is popular for cooking big bits of joints

Question 24

What is steaming?

Answer 24

Steaming means cooking food with steam from boiling water. The food stays moist and does not go crispy.
It helps food preserves their colour, texture and vitamins.
Foods that can be steamed are rice, fish and vegetables.

Question 25

What is pressure cooking?

Answer 25

Sealed pan used for stews and curries. Food and liquid is put in the sealed pan and as the liquid boils it creates steam. Which the trapped steam increases the temperature and pressure rise. Most vitamins are retained.

Question 26

What is blanching?

Answer 26

Cooking food in water for a short amount of time. The food is then put into iced water so the food does not cook for any longer. Helps vegetables preserve their colour, texture and vitamins.

Question 27

What is microwaving?

Answer 27

It cooks the sugars, fats and water. Mostly used for defrosting and rebating pre prepared foods. They’re popular because they are easy to use and quick. However they can make some foods soggy