Keeping Food Safe Flashcards
What is food poisoning
An illness that can occur after eating contaminated food.
What is contamination?
This occurs when something that gets into food shouldn’t be there like bacteria
What is bacteria?
A microscopic organism that might cause disease
What is food hygiene?
Ensuring that food is safe to eat and has been protected from contamination.
What is a microorganism?
They are tiny living things so small you need a microscope to see them.
What microorganism are useful?
Yeast, Fungi, Bacteria, Mould
When are bacteria destroyed?
Between 64 and 100°C
What is the danger zone for bacteria to grow and multiply?
5-63°C
At what temperature does bacteria slowly multiply?
1-4°C
When are bacteria dormant?
In the freezer at -18°
What are the ideal conditions for bacteria to multiply?
Food with moisture and warmth.
What happens to bacteria in ideal condition every 20mins?
They divide into 2
What is a use-by date?
It is a food that must be eaten before this date after the food is likely to be unsafe and contaminated.
What is a best-before date?
It is recommended to eat the food before this date.
What is a use by date?
These food are considered high risk and must be eaten before the date
What should we do when preparing food?
Handle food as little as possible
Clean dishes and surfaces as you prepare food
Keep high risk food in the danger zone for as little as possible
What should we do when cooking food?
Cook foods such as chicken and meat thoroughly
If reheating food you should
Reheat until piping hot
Do not reheat food more than once
Follow the manufacturer’s instructions carefully
When serving food
Serve hot above 63°
Serve cold food at or below 4°C
Why should high risk food be kept in the danger zone for as little time as possible?
To reduce the risk of bacteria being able to multiply to a dangerous level.
Why should hot food be cooled before going in the fridge?
Because hot food would increase the temperature of the fridge and bacteria could multiply quickly on the food in the fridge as it warms up
What are 3 potential causes of food poisoning?
Not cooking food properly
Cross contamination
Not storing food properly
What are three common symptoms of campylobacter?
Vomiting, diarrhoea and stomach pains
