Revision Flashcards
Danger zone
5-63ºC
Legal fridge temp
8ºC
Fridge temperature
0-5ºC
Freezer temp
-18ºC
Reheated food temp
75ºc 30s
How to check temp of food
Food probe
5 high risk foods
Fish, dairy products, raw egg, unwashed fruits and veg, paté
Pathogenic
Causes illness
Spoilage
Cause food to perish or rot
What conditions does yeast grow?
Warmth, food, moisture, time
3 foods that require yeast
Bread, cider, kimchi
3 foods that require bacteria
Yoghurt, beer, vinegar
Visual checks before purchasing food
-date labelling
- no bruises or holes
- sealed properly
- no mould growing
Cross contamination
Bacteria is spread between food surfaces or equipment
Purple boards
Allergens
Name 3 bacteria
Campylobacter
E. coli
Salmonella
Name 3 bacteria
Campylobacter
E. coli
Salmonella
Why is food poisoning increasing
- more ready made products
- not cooking things enough
- cross contamination
What is a spore
A hard shell that bacteria produces when under threat
How should fruit and veg be cleaned
Cold water and then dried
