Keeping Food Safe

Question 1

What is food poisoning

Answer 1

An illness that can occur after eating contaminated food.

Question 2

What is contamination?

Answer 2

This occurs when something that gets into food shouldn’t be there like bacteria

Question 3

What is bacteria?

Answer 3

A microscopic organism that might cause disease

Question 4

What is food hygiene?

Answer 4

Ensuring that food is safe to eat and has been protected from contamination.

Question 5

What is a microorganism?

Answer 5

They are tiny living things so small you need a microscope to see them.

Question 6

What microorganism are useful?

Answer 6

Yeast, Fungi, Bacteria, Mould

Question 7

When are bacteria destroyed?

Answer 7

Between 64 and 100°C

Question 8

What is the danger zone for bacteria to grow and multiply?

Answer 8

5-63°C

Question 9

At what temperature does bacteria slowly multiply?

Answer 9

1-4°C

Question 10

When are bacteria dormant?

Answer 10

In the freezer at -18°

Question 11

What are the ideal conditions for bacteria to multiply?

Answer 11

Food with moisture and warmth.

Question 12

What happens to bacteria in ideal condition every 20mins?

Answer 12

They divide into 2

Question 13

What is a use-by date?

Answer 13

It is a food that must be eaten before this date after the food is likely to be unsafe and contaminated.

Question 14

What is a best-before date?

Answer 14

It is recommended to eat the food before this date.

Question 15

What is a use by date?

Answer 15

These food are considered high risk and must be eaten before the date

Question 16

What should we do when preparing food?

Answer 16

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

Question 17

What should we do when cooking food?

Answer 17

Cook foods such as chicken and meat thoroughly

Question 18

If reheating food you should

Answer 18

Reheat until piping hot
Do not reheat food more than once
Follow the manufacturer’s instructions carefully

Question 19

When serving food

Answer 19

Serve hot above 63°

Serve cold food at or below 4°C

Question 20

Why should high risk food be kept in the danger zone for as little time as possible?

Answer 20

To reduce the risk of bacteria being able to multiply to a dangerous level.

Question 21

Why should hot food be cooled before going in the fridge?

Answer 21

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

Question 22

What are 3 potential causes of food poisoning?

Answer 22

Not cooking food properly
Cross contamination
Not storing food properly

Question 23

What are three common symptoms of campylobacter?

Answer 23

Vomiting, diarrhoea and stomach pains