SAC powerpoint - Food Saftey/HACCP

Question 1

Define Food Poisoning.

Answer 1

An illness caused by consuming food contaminated by bacteria, chemicals or biological contamination

Question 2

If you are ill should you work in the kitchen? Why/why not?

Answer 2

No, you should not work in the kitchen if unwell because you could contaminate the food with germs and get customers or whom ever is eating the food and other people working in the kitchen sick.

Question 3

What are 5 personal hygiene practices in the kitchen?

Answer 3

1. Washing hand before, during and after cooking. Also washing hands after finishing with different jobs to prevent cross contamination and germs from spreading.
2. Cover any cuts with a clean water-proof night coloured bandaid (usually blue) to prevent germs from spreading to food and so you can see if the bandaid falls into food.
3. Covering hands when coughing and sneezing and then washing them thoroughly so that people eating the food you were making don’t get sick.
4. Wash dishes in clean, hot and soapy water so that bacteria doesn’t grow on dishes and utensils used.
5. Wear hair up when working in kitchen so that hair doesn’t fall into food that people will eat. Also it stops everyone weak get their hair up to stop touching hair and then food without washing in between.

Question 4

Define cross contamination.

Answer 4

Cross contamination of food involves the transfer of harmful bacteria from uncooked or raw food to food that has already been cooked or prepared.

Question 5

Define food spoilage.

Answer 5

Food spoilage is the reduction of food quality identified by the deterioration in the physical, chemical and sensory properties. The food may be unpleasant to eat but will not cause you to be ill.

Question 6

How does yeast spoil food?

Answer 6

Yeast produces bubbles on the surface of liquids giving off a yeasty odour and flavour.

Question 7

How does moulds spoil food?

Answer 7

Moulds are fungi and when they reproduce they create a fuzzy mass on the food surface. Eg. Citrus fruit, cheese, bread.

Question 8

How do enzymes spoil fruit?

Answer 8

Enzymes cause fruit and vegetables to ripen and are responsible for the browning of cut fruit. Eg. Cut apples, pears and avacados. Ripening of fruit eg. Apricots.

Question 9

What does HACCP stand for?

Answer 9

Hazard Analysis Critical Control Point

Question 10

What are the symptoms of food poisoning?

Answer 10

Common symptoms:

• Severe stomach cramps
• Vomiting
• Diarrhea
• Headaches

In extreme cases:

• long term diseases
• death

Question 11

What are the three main causes of food poisoning?

Answer 11

1. chemical contamination
2. Physical contamination
3. Biological contamination

Question 12

What 6 conditions are required for bacteria growth? Explain 3.

Answer 12

• Moisture
• Temperature: temperature between 5 degrees Celsius and 60 degrees Celsius is the temperature required for bacteria growth. This temperature range is referred to as the danger zone.
• Sufficient time to grow: Splits into two and dividing every 20 minutes (referred to as binary fission)
• low acid environment: eg. Lemons
• oxygen supply
• food supply: bacteria will grow more quickly in high protein food (high risk products) or contain cooked starch (eg. Rice)

Question 13

If there is a fire in the kitchen, do you pour water on it or use a fire blanket?

Answer 13

You gently place a Fire blanket on the fire because throwing water or a fire blanket on a fat fire will cause it to spread.