risks associated with food safety

Question 1

what are microbiological hazards

Answer 1

hazards such as bacteria, viruses, yeast and mould

Question 2

what are chemical hazards

Answer 2

Chemical hazards include water, food contact materials, cleaning agents, pest control substances, contaminants

Question 3

what are physical hazards

Answer 3

glass, packaging, jewellery, pest droppings, screws

Question 4

what are allergenic hazards

Answer 4

when an allergenic food is contaminated with some one who is intolerant or allergic to that food it may cause a allergic reaction

Question 5

what is cross contamination

Answer 5

when unintentionally bacteria or microorganisms are transferred from one thing to another e.g. raw meat touches vegetables

Question 6

what is time and temperature control

Answer 6

refers to how food is stored cooked and heated. must be done correctly to ensure that there is no contamination and food is safe to eat

Question 7

how does poor personal hygiene affect food

Answer 7

bacteria could be spread top food and cause cross contamination. hands should be washed with warm soapy water regularly

Question 8

10 ways to help prevent any food risks

Answer 8

keep surfaces clean, regularly wash hands, cover hair and remove jewellery, store cleaning products separately, dispose of waste, keep equipment clean and separate, respond to pests, follow temperature regulations and store ingredients seperatley

Question 9

why is preventing risks important

Answer 9

preventing risks is important to keep the customers safe from the food they are eating and ensuring that the employees are safe in the kitchen