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Revision Questions Flashcards

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1
Q

Define the term micro-organisms?

A

They are organisms that are microscopic in size. They can be useful, pathogenic and cause food spoilage. Include bacteria, virus and mould

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2
Q

What are pathogens?

A

Biological agents that cause illness/disease to its host. They disrupt normal functioning of multicellular organisms.

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3
Q

What are spores?

A

Typically one-celled and a unit of asexual reproduction. This is a method of surviving unfav conditions. They can tolerate extreme dryness and temps and produce toxins. (mummified bacteria)

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4
Q

How to bacteria reproduce?

A

Through Binary fission. Is an asexual reproductive process. The organism replicates its genetic material and divides into two daughter cells.

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5
Q

How does yeast reproduce ?

A

Yeasts reproduce by budding. A parent yeast cell forms a growth, or bud, on its surface. As this bud gets bigger, the parent cell’s nucleus divides into two by a process called mitosis

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6
Q

Anerobic vs. Aerobic

A 
Aerobic = Oxygen
Anaerobic = No oxygen
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7
Q

What is the Lagphase?

A

The stage where bacteria adapt themselves to growth conditions. This is where they are maturing and not yet able to divide/

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8
Q

What are bacterial toxins?

A

Mocrobal toxins can cause infection and disease by directly damaging host tissue and disabling the immune system

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9
Q

What is cross-conyamination?

A

Process by which microorganisms are transferred from one contaminated substance/object to another non-contaminated substance/object which harmful effect

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10
Q

What warning signs tell you that:
1- Food is spoiled
2- Food is poisonous

A

Food spoilage: There will be a change in the foods normal state. Smell, colour, taste, texture.

Food poisoning: There are no warning signs

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11
Q

Example of spore forming bacteria?

A

Clostridium prefringens and bacillius cereus. This mean they are extremely good at surviving many different environments.

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12
Q

Time that binary fission takes when conditions are good.

A

20 min but if conditions aren’t perfect can take up to 24h

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13
Q

Name the common food poisoning micoorganism?

A

Staphylococcus aureus

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14
Q

At what pH range can bacteria grow and what is optimal pH?

A

They can grow between 4.5 and 9.5. Optimal pH is 7

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15
Q

What is the danger zone?

A

The temperature danger zone is between 5 and 60. Bacteria can grow between these temps

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16
Q

What is food infection?

A

Is caused by ingestion of food containing live bacteria which then grow inside the body

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17
Q

What is Food poisoning/intoxication?

A

Is caused by ingestion of food containing the toxins from bacteria which came from bacterial growth in the food. The bacteria doesn’t have to be live and present

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18
Q

What is the most valuable defence against food poisoning?

A

A clock and a thermometer

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19
Q

What does pH mean?

A

pH is a measure od how acidic/basic a substance is. Ranges from 0-14. Less than 7 indicates acid and greater then 7 indicates base

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20
Q

Does wine support the growth of bacteria and reason?

A

No is does not. The wine making process in aerobic so no oxygen is required. Bacteria need oxygen

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21
Q

Are canned foods safe after a year?

A

If is is unopened, been packaged correctly and air tight it will last a year. The food will be in a anerobic environment so bacteria will not be able to grow.

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22
Q

Explain why the following foods are considered as high risk food.
Soup, Mice and poultry

A

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23
Q

Give precautions when cooking Fresh chicken and and cooling hot gravy

A

ffff

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24
Q

Imagine you had only one (you probably had thousands) food poisoning bacteria in meat at 9.00 am and you left the meat out, say at 25°C on a plate in the kitchen. How many bacteria would you have at 5pm?

A

Assume a generation time= eg 20 mins and work out in a table

25
Q

Is it safe to refreeze food that has been thawed completely?

A

It can be refrozen if done correctly taking into consideration time and temp. This will reduce the quality and sensory property of the food

26
Q

Should a large pot of soup sit on the range until it cools, or should it be refrigerated hot?

A

Hot food can be placed directly in the fridge or rapidly cooled in ice bath (make sure covered). A large pot of soup should be divided into trays and cooled. This will ensure the soup fully cools in a safe time.

27
Q

What should you do to keep refrigerated food and frozen food cold in a black out.

A

The fridge will stay cold for a certain number of hours. after that you can place in a ice bath until power back on. If not you will need to monitor the temp of the food. If it heats to a certain temp it will need to be discarded.

28
Q

What does the Food Standare Codes, Standard 3.2.2 (Food Safety Practices and General Requirements) say about temperature control?

A

Standard 3.2.2 Food Safety Practices and General Requirements sets out specific requirements for keeping potentially hazardous food at specified temperatures and for cooling and reheating. Food businesses must comply with these requirements unless they can show that they have a safe alternative system in place to ensure that food stays safe to eat.

29
Q

What is temperature control?

A

Potentially hazardous foods must be kept under temperature control. Different foods need different levels of control. Involves monitoring temp and time and keeping food under safe conditions

30
Q

What are the temperature requirements for cooling and reheating potentially hazardous food? Check center of foods

A

If you reheat previously cooked and cooled potentially hazardous food, you must reheat it rapidly to 60°C or hotter. Ideally, you should aim to reheat food to 60°C within a maximum of two hours to minimise the amount of time that food is at temperatures that favour the growth of bacteria or formation of toxins.

31
Q

Hazardous Foods?

A 
Raw and cooked meat
Seafood
Dairy and dairy desserts
Processed fruit and veg (salads)
Cooked rice and pasta
Foods containing egg, nuts and protein rich foods
Sandwiches and rolls
32
Q

Not potentially hazardous?

A 
Canned/bottled foods
Dried foods
Fermented foods
Cheeses
Yogurt
Sauces 
Foods
33
Q

Sterilisation

A

kills all types of micro-organisms including spores

34
Q

Disinfection

A

kills pathogenic organisms except bacterial spores

35
Q

Sanitation

A

reduces the no. of microbial contaminants by killing and physical removal to a level that is unlikely to include specific spoilage organisms

36
Q

Biocidal action

A

‘cidal’ means that susceptible microorganisms are sterilised or killed (cannot be revived)

37
Q

Biostatic action

A

‘static’ implies that growth and multiplication are prevented while the organisms are in contact with the anti microbal agent but will start growth again once in a favourable environment

38
Q

Detergents

A

Chemicals which must be able to ‘wet’ surface, emulsify fats and ‘lift off’ the deposits

39
Q

Sanitisers

A

Head or chemicals used to kill bacteria/mould/viruses after cleaning.
Good sanitisers contain on the of following ingredients:
Cl
Ammonium
Iodphor

40
Q

Factors affecting the efficiency of sanitisers?

A
  • Types of organisms
  • No. of organisms
  • Accessibility of organisms
  • Concentration and time of exposure
  • Temperature
  • pH
41
Q

HACCP

Hazard analysis critical control point

A

HACCP Steps

  • List of steps in the process where significant hazard occur
  • Identify CCPs in the process (critical control points = CCP)
  • Establish preventative measures for each CCP
  • Establish procedures for using the results of monitoring to adjust and maintain control
  • Establish corrective action to be taken for if monitoring indicates deviation from established critical limit
  • Establish recored-keeping procedures
  • Establish procedures for verification that HACCP system works correcty
42
Q

Salmonella

A
  • Enterobacteriacease
  • Live in the gut of animals, especially humans and chickens
  • Gram negative rod
  • Non-spore formers
  • Heat sensitive (do not survive pasteurisation)
  • Do not produce toxins
  • Found in slowest heating point, meat, eggs, mice
43
Q

Clostridium Prefingens

A
  • Spore former
  • Survive boiling point for up to 5 hours
  • Found in raw meat, raw veg with dirt on them and food handles not washing hands after toilet

Foods involved: Generally found in the middle of foods that have not being fully cooked (stews and roasts)

44
Q

Baccillus cereus

A
  • Spore former
  • Soil Micro-organism but is ubiquitous (Spores from air and dust)
  • Spores can survive boiling temp when protected by starch
  • Present in cereals, potatoes, spices, herbs, custard, boiled rice
45
Q

Staphylococcus Aureus

A
  • Cause foods poisoning by producing a toxin
  • Food can be poisonous with out the bacteria being present in the food
  • Toxins not easily destroyed by cooking
  • About 50% of the population carry the bacteria on their bodies

Sources of contamination:
Primary sources are nasal passages, boils, pimples, open infected wounds, mouth and speaks mainly through contact by hands

46
Q

10 rules from controlling golden staph

A
  • Never use a handkerchief, use and tissue and then wash hands
  • Dont fiddle with your nose or face
  • Use proper dressing on cuts
  • Never smoke on food area (its like spitting on food)
  • Never last food using your fingers
  • Never comb your hair in food area
  • Alway cover hair with net or hat
  • Always refrigerate foods (they can’t grow at under 10 degrees)
  • Wear disposable gloves
  • Never sneezy over food
47
Q

Campylobacter

A

Spiral- shaped bacteria

  • Gram-negative
  • Microaerophilic
  • Very fragile and killed by boiling
  • Second most common cause of diarrhoea illness (C. Jejuni in humans)

Foods involved:
Raw poultry, unpasteurised milk and contaminated water

48
Q

How to handel cooked food that require hot holding?

A
  • Food which needs to to be stored hot until served must be maintained at +60 degrees using a thermometer
  • Bain-marie can be an incubator for bacteria if its temp is to low (could causes C. Perfringens)
49
Q

How to cool cooked food for cold storage?

A
  • Hot foods such as stews, gravies etc. which are to me stored cool much be cooled to
50
Q

How to prevent cross contamination of cooked foods?

A

Cooked food can easily become recontaminated because all the bacteria normally present have been killed. Any new bacterium will grow very well with no competition.

  • Cross contamination in the fridge: If cooked foods are placed low down in the fridge they can become recontaminated from the above-drip of raw meats. Cooked food must be placed above raw foods. Ideally theres should be a separate fridge for cooked food.
  • Utencils: Slicers and cutting boards are common sources of cross-contamination. never used the same equipment for raw and cooked foods
  • Food handlers: all people handling foods should wear disposable gloves (and hair nets and non-flowing clothes)
51
Q

How to reheat cooked foods?

A
  • Foods that have been cooked and refrigerated should then be reheated rapidly to 74+ degree. Never use bain-marie for reheating.
  • Do not use reheating as a means of correcting food handling mistakes. There is no guarantee that the heat will destroy toxins
  • It is preferable to reheat food in small quantities. If reheating large quantities stir often
  • Monitor rate of heating with thermometer
52
Q

pH for growth of yeast and mould?

A

Between 2-12. Optimal is 4

53
Q

Viruses

A
  • Much smaller then bacteria
  • Parasites -> require host (living cells)
  • Eg. Norwalk virus gastroenteritis
  • Food associated are shellfish, salad ingredients and water
  • Desease mild- onset = 24-28h, duration = 24-60
  • virus generally destroyed by proper cooking
54
Q

Yeast (Saccharomyces)

A
  • Single celled fungi
  • Yeast cell (25 billion healthy cells to make up 0g on compressed yeast)
  • About 500 known yeast
  • Reproduction of yeast cell: Budding
  • Uses: Bread and wine making
  • Fermentation rate:
  • 25-28 -> works best
  • 28-30 -> very rapid
  • 35 -> begins to weaken
  • 43 -> danger
  • 52-60 -> killed
55
Q

Mould?

A
  • Occurs of food such as cheese, fruits, jams and breads
  • Spores float in air currents
  • They can be useful (in making cheese tastier and drugs)
  • Dangerous moulds (on some nuts- aflatoxin)
  • Controlling moulds
  • Optimum temp from growth:
  • Destroyed at:
  • Aerobic or anerobic:
  • Moisture requirement:
56
Q

Heat and bacteria

A

Resistance to heat

  • Bacteria easily killed: killed at temps below 55 and cannot survive storage or cooking above 60
  • Bacteria not easily killed: killed at about 80
  • Bacteria very difficult to kill: spores can even survive boiling for hours
57
Q

Salmonellosis

A

Salmonella
onset: 12-24 hours
Duration: 3-21 days

58
Q

Hepatitis

A

Hep A virus

onset: 30-35 days
duration: 10-50 days

59
Q

Typhoid fever

A

Salmonella typhi

onset: 7-28 days
duration: 1-8 weeks

Food Hygiene And Safety (1 decks)

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