Hygine, Safety And Security [C12+13] *G11 Flashcards
What is food spoilage caused by *4
Enzymes
Micro organisms
Bruising
Damage from pests
What are the effects of food spoilage *3
Seen (discolouration)
Tasted (like sour)
Smelled (unpleasant)
When does food poisoning occur
When harmful foods are eaten
The effects of food poisoning cannot be… *3
Seen
Tasted
Smelled
Name two ways food poisoning can cause illness
*intoxication - some micro organisms produce toxins
*infection - pathogenic bacteria enters digestive tract, sets up infection
What are toxins
Poisonous substances
What are the factors that cause food spoilage/poisoning *3
Natural decay
Oxidation
Micro organisms
What are enzymes responsible for *2
*ripening fruit and veg
*browning of peeled/bruised fruit
How to decrease/ prevent enzyme action *4
store below 30C (inhibits)
heat above 60C (destroys)
*dont cut too small or long before use
*cover food with acid (lemon, vitamin. C)
What is oxidation and what does it cause*2
Chemical reaction taking place between food and oxygen*
That causes browning of peeled or bruised fruit*
What happens to fat when oxidation occurs
Fat becomes rancid- bad smell and taste
How to decrease and and prevent oxidation *4
*don’t cut too long/short before use
*exclude air (vacuum sealed)
*cover food with acid
*store food with high fat content in a cool place for a short time period
What are the pathogenic micro organisms that cause food poisoning *3
Bacteria
Mould
Yeast
Give 4 characteristics of bacteria
*single called organisms
*only visible under microscope
*are everywhere
*can be harmless, beneficial or pathogenic
Pathogenic meaning
Enzymes meaning
Name bacteria organisms *min 4 max 6
Salmonella
Clostridium botulinum
Clostridium perfigens
Bacillus cereus
Staphylococcus aureus
Escherichia coli
Common sources of salmonella *4
Poultry
Eggs
Meat
Polluted water
Clostridium botulinum sources *4
*low acid
*canned veg
*fish
*soil on veg
Clostridium perfigens sources *4
Reheated/ unrefrigerated:
*meat
*sauce
*stew
*poultry
Bascullus cereus sources *4
Starch foods like rice, pasta, potato
Staphylococcus aureus sources *4
*human with infected wounds
*milk products
*potato salad
*protein salad
Escherichia coli sources *4
*unpasteurised dairy
*raw beef
*fish from contaminated water
*human excrement
Salmonella symptoms and timing *3 + 1
*diarrhoea
*abdominal pain
*vomiting
12-36h
Clostridium botulinum symptoms and timing *3 + 1
*attacks nervous system
*respiratory stress
*possible death
*12-36h
Clostridium perfrigens symptoms and timing *3 + 1
*nausea
*stomach pain
*diarrhoea
*8-24h
Bacillus cereus 3* + 1
*mild diarrhoea
*cramps
*nausea
*1-15h
Staphylococcus aureus symptoms and timing 3* + 1
*nausea
*vomiting
*no fever
*1 - 8h
Escherichia coli symptoms s *3 + 1
*abdominal pain
*fever
*vomiting
*diarrhoea
*10 - 72h
Food contamination
Unplanned presence of harmful organisms/substances in food
Types of food contamination *3
*biological - bacteria, mould
*chemical - cleaning products, poison
*physical - foreign objects, glass
Causes of direct contamination
Raw food is directly contaminated by source
Causes of cross contamination
Harmful bacteria is transferred from one food to another
At what temperature does bacteria multiply rapidly
5 - 63*C
Optimal temperature for dry foods
18 - 20 *C
Optimal temperature For fruit and veg that’s not stored in the fridge
4 - 16 *C
Optimal temperature For Dairy, meat, Fruit and veg
0 - 6 *C
Optimal temperature For frozen products
-18 - -12 *C
Optimal temperature For hot foods
Above 63*C
Optimal temperature For refrigerator storage
Below 5 -7*C
