Revision Flashcards
1
Q
Danger zone
A
5-63ºC
2
Q
Legal fridge temp
A
8ºC
3
Q
Fridge temperature
A
0-5ºC
4
Q
Freezer temp
A
-18ºC
5
Q
Reheated food temp
A
75ºc 30s
6
Q
How to check temp of food
A
Food probe
7
Q
5 high risk foods
A
Fish, dairy products, raw egg, unwashed fruits and veg, paté
8
Q
Pathogenic
A
Causes illness
9
Q
Spoilage
A
Cause food to perish or rot
10
Q
What conditions does yeast grow?
A
Warmth, food, moisture, time
11
Q
3 foods that require yeast
A
Bread, cider, kimchi
12
Q
3 foods that require bacteria
A
Yoghurt, beer, vinegar
13
Q
Visual checks before purchasing food
A
-date labelling
- no bruises or holes
- sealed properly
- no mould growing
14
Q
Cross contamination
A
Bacteria is spread between food surfaces or equipment
15
Q
Purple boards
A
Allergens
