LESSON 4 (continuation)

Question 1

mean anything that could harm consumers by causing discomfort, injury or illness. There are many possible hazards to food at each of the stages from farm to table.

Answer 1

Hazards to Food

Question 2

Categories of Potential Food Hazards

Answer 2

1. Physical
2. Chemical
3. Biological
4. Allergens

Question 3

Examples: Finger nails, rings, hair, plasters, etc)

Answer 3

Physical

Question 4

Example: Sanitizing solution, cleaner, pesticides, oil from machinery, etc.

Answer 4

Chemical

Question 5

Examples: Viruses, bacteria, fungi, mold, etc.

Answer 5

Biological

Question 6

Examples: Peanuts & nuts, fish & shellfish, milk, wheat, eggs, soya

Answer 6

Allergens

Question 7

Food can go through several stages before reaching the consumer’s plate. These stages may include:

Answer 7

1. Growing
2. Slaughtering
3. Catching - Fishing
4. Processing
5. Packing
6. Delivering
7. Receiving
8. Storing
9. Preparing
10. Cooking
11. Displaying
12. Selling
13. Serving

Question 8

One of the main causes of food poisoning are ______ and most cases of illness are caused by bacteria. Viruses, parasites and naturally poisonous foods are examples of other biological causes of illness linked to food.

Answer 8

Biological Hazards

Question 9

‘tiny living things’. _____ is a common cause for most cases of food poisoning but it is important to know that not all types of ____ are harmful. ‘Helpful’ ____ can be found in yoghurts, cheese and beer ex. Lactobacillus.

Answer 9

Bacteria

Question 10

Examples of vehicles of contamination:

Answer 10

1. Hands
2. Cutlery
3. Kitchen Utensils
4. Chopping boards
5. Containers
6. Crockery such as plate
7. Dish Cloths
8. Pests
9. Work surfaces such as table

Question 11

The four ideal conditions for bacterial multiplication:

Answer 11

FOOD - spoiled foods
MOISTURE - ex. meat & fish
WARMTH OR TEMPERATURE
TIME

Question 12

Bacteria can multiply in around _____ minutes when they are not in the right conditions.

Answer 12

10-20 minutes

Question 13

Bacteria can multiply in around 10-20 minutes when they are in the right conditions. When they multiply they do so by splitting into two. This process is called _____

Answer 13

Binary Fission

Question 14

The ideal temperature is 37°c/98.6°F, which is also body temperature (true or false)

Answer 14

True

Question 15

5°C/41°F and 63°C/145.4°F is called the ______ because most food poisoning bacteria multiply between these temperatures.

Answer 15

Danger Zone