L1: Food Safety 🍴

Question 1

What are the 5 conditions of bacterial growth?

Answer 1

1. Food
2. Moisture
3. Warmth
4. Time
5. Oxygen

Question 2

What is the danger zone?

Answer 2

Conditions ideal for bacterial growth between 5-63 oC

Question 3

Ideal fridge temp:

Answer 3

4 oC

Question 4

What is contamination?

Answer 4

When a harmful or unwanted substance is transferred onto something else, not always visible to the naked eye

Question 5

Salmonella (3)
In
Contaminant
Eg

Answer 5

1. Found in the intestines of many farm animals
2. Fruit and veg can be contaminated by contact with manure and soil
3. British Lion Eggs are from hens vaccinated against salmonella

Question 6

Campylobacter (4)

From
Spread
Do

Answer 6

1. Most common food poisoning bacteria
2. Most likely to get from undercooked chicken
3. May also be spread by cattle, pigs, birds and pets in Luther’s gut
4. Do not wash meat or poultry

Question 7

E- Coli 0157 (4)

Found
Outcomes
How
Danger

Answer 7

1. Normally found in intestines of people and animals
2. Serious outcomes, death or untreatable illness
3. Can survive the cold but destroyed through coking
4. Undercooked beef is dangerous

Question 8

Staphylococcus Aureus (4)

By
Found
Contaminate
Important

Answer 8

1. Carried by humans
2. Commonly found on the skin, ear, nose and throat area
3. Can contaminate food if you don’t wash their hands before touching it
4. Good personal hygiene is important

Question 9

4 types of contamination

Answer 9

1. Biological eg. Bacteria, virus
2. Physical eg. Glass, metal, nails, hair
3. Chemical eg. Insectides, cleaning fluids
4. Allergenic eg. Peanuts, shellfish

Question 10

Symptoms of food poisoning

Answer 10

Fever
Vommitting
Nausea
Stomach pains
Diarrhoea
Dehydration
-dizziness
-weakness
-sweating
-headaches

Question 11

At risk groups with food poisoning (4)

Answer 11

Babies and very young children
Pregnant women
Elderly people
People with reduced immunity

Suffer worse symptoms

Question 12

What does the date marking do

Answer 12

Helps consumer make safe and optimum use of food

Question 13

Date marking is ..

Answer 13

Required by law

Question 14

Best before (4)
What
After
Stored
On

Answer 14

Best quality before date
Still good to eat after date
Stored in ambient conditions
Find on pasta, uncooked rice, tins, biscuits

Question 15

Use by (4)
After
Foods
Find

Answer 15

Unsafe to eat after date
Illegal to sell after the date
Perishable foods need to be fridgerated
Find on fish, meat, dairy, cooked food

Question 16

What is the most common type of food poisoning in the UK?

Answer 16

Campylobacter mainly found in undercooked chicken

Question 17

High risk foods (2)

Answer 17

Bacteria love protein rich foods best

Food that is consumed without further cooking is most at risk or high risk

Question 18

Some bacteria is helpful but …

Answer 18

Pathogenic bacteria causes harm

Question 19

Why is bacteria successful?

Answer 19

They can divide quickly given the right conditions- they are natures fastest breeder

Question 20

A burger is not a steak because..

Answer 20

On a steak the bacteria is found on the outside so you only need to cook the outside to get rid of the bacteria and make it safe to eat.

On a burger bacteria is all through it as first it is minced before becoming a burger which spreads the bacteria. You MUST cook it all the way through otherwise you are at risk of contracting E-Coli 0157