health, saftey and hygiene

Question 1

Define food poisoning

Answer 1

and illness you get by eating contaiminated food. food can get contaminated by bacteria or other microbes. food containing chemicals or metals can give food poisoning, eating poisinous plants such as toadstools or berries can also have the same effect

Question 2

high risk foods what are they

Answer 2

foods that bacteria really like becase they are moist and high in protein.
eg. meat, poultry, eggs, cooked rice, fish, dairy, gravies, sauces, seafood

Question 3

how does bacteria multiply?

Answer 3

binary fission: rapidly dividing in two. bacteria only need 10-20 mins to mulitliply

Question 4

food poisoning symptoms

Answer 4

abdominal pain
diarrhoea
vomiting
nausea
fever

Question 5

critical temperatures for food

Answer 5

high risk and perishable foods need to be kept out of the danger zone ( temperatures between 5 and 63 degrees)

Question 6

types offood poisioning bacteria

Seven types

Answer 6

campylobacter
samonella
e coli 0157
clostridium perfringens
listera
bacillius cereus
staphylococcus aureus

Question 7

food hygiene ad saftey reguations

Answer 7

these rules help prevent the brake out of food poisoning. it also tels customers that the food is safe to eat

Question 8

requirements of the regulation 1. premises

They must be….

Answer 8

must...
be well maintained
be regauly cleaned
have lockers for employees
hand waching areas
a clean cloak room and toilet
first aid available
tempertaure controlled frides and freezers
clean and working equitpment
free form pets and pests

Question 9

2. personal hygiene of employees the food handler should…

Answer 9

food handlers should....
have regular training
be dressed well in whites or a uniform
have short clean nails 
no nail varnish or jewellery
be in good health
good habits,no coughing or sneezing
wash hands regaully

Question 10

3. hygiene pactices should have….

Answer 10

food deliveries need to be checked
food to be stored and labled correctly
food to be rotated 
core temp of food 75 degrees 
waste disposed of correctly

Question 11

personal hygiene

personal apperance of staff…. Should be….

Answer 11

long hair tied back
discreet makeup
no nail varnish, short clan nails
no jewellery
no heavy perfume
use blue plasters
no illness
correct uniform
no body odour
daily shower
wear hat to cover hair

Question 12

kitchens should….

Answer 12

have ventilation and good light        
  a cleaning rota
report rats or pests
clean fridges and freezers reguarlly
mop up spillages
wash up as they go
have high standards