Hygiene and Safety

Question 1

Hand washing, why is it important?

Answer 1

Washing your hands properly is important because it can help prevent the spread of the germs (like bacteria and viruses) that cause these diseases

Question 2

Define contamination

Answer 2

Contamination refers to the presence of harmful chemicals and microorganisms in food, which can cause consumer illness

Question 3

What does HACCP stand for? And what is it?

Answer 3

Hazard Analysis Critical Control Points. It is a process that ensures the risk of contamination is prevented at all
critical points in the production of food.

Question 4

Why is it important to store food correctly?

Answer 4

it is vitally important that certain food are stored correctly (i.e meats and perishables) If these foods are not stored properly, the bacteria in it can multiply to dangerous levels.

Question 5

Name the three types of food poisoning and how it occurs?

Answer 5

1. chemical food poisoning – caused by
   the presence of chemicals in food, such
   as pesticides, insecticides and cleaning
   agents. this ranges from mild gastroenteritis to fatal cases of hepatic, renal, and neurological syndromes.
2. biological food poisoning – contracted
   by eating plants containing natural
   poisons, including poisonous species of
   mushrooms.

3. physical food poisoning – caused by
harmful substances (such as glass
fragments or metal shavings) that
are introduced during the preparation
process.

Question 6

Four types of biological food poisoning, What causes it and how does it affect a person?

Answer 6

Staphyloccus aureas; generally, a non-fatal form of bacteria toxin that can be found in food, it causes nausea, vomiting, abdominal cramps and diarrhea.

Salmonella It exists in several strains, some more potent than others, foods affected include raw meat
(especially poultry), raw milk, eggs or
meat and poultry that is not cooked
properly. it causes inflammation of the intestine, resulting in nausea, vomiting, abdominal pain,
and sudden and frequent diarrhea.

Clostridium botulism, It is found in low-acid
foods in an anaerobic environment,
such as processed canned or bottled
foods. The toxin produced is deadly
and works on the central nervous
system. It initially causes digestive
problems, followed by double vision and
constipation, fatigue and headaches,
then paralysis, and finally respiratory
and heart failure.

Question 7

Define;

Food poisoning

Answer 7

Food poisoning is a general term to
describe the illnesses transmitted to people
who have eaten contaminated food.

Question 8

Define;

Food spoilage

Answer 8

Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer

Question 9

Define;

Cross contamination

Answer 9

Cross-contamination is the transfer of micro-orgainisms from raw foods to cooked/ready to serve foods.

Question 10

Define;

Food hazard

Answer 10

A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers.

Question 11

What is the temperature danger zone? (perishables, raw meats etc)

Answer 11

5 degrees to 60 degrees Celsius

Question 12

What are the 6 conditions for bacterial growth?

Answer 12

Food, moisture, warmth, pH levels, air, time

Question 13

The three main principles for safely storing foods?

Answer 13

1. temperature control for perishables
2. time control
3. prevention of contamination