Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Tech > Section 3- Food safety > Flashcards

Section 3- Food safety Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What are examples of microorganisms?

A

bacteria, moulds and yeasts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the 5 conditions microorganisms need to grow and multiply?

A

warm temperature, moisture, food, pH, time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What conditions could you change to slow or stop the growth of microorganisms?

A
  • use a fridge to change temperature
  • pickle the food in vinegar to change the pH
  • add salt (salt absorbs water which removes the moisture from the food)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are high risk foods?

A

ready-to-eat foods that if not stored correctly could grow harmful bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are some examples of high risk foods?

A

cooked meats, fish and poultry, dairy products, gravies, stocks, shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Why isnt chicken classed as a high risk food?

A

chicken might have lots of bacteria but its not classed as a high risk food because you dont eat it raw
- once its cooked and “ready to eat” it can be described as high risk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is an examples of how you can identify when a high risk food is spoiling?

A
  • meat going slimy, milk smelling sour or cheese going mouldy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How can you check there are no visible signs of spoilage when buying food?

A
  • fresh meat should be brightly coloured, firm and have a fresh smell
  • fresh fish should have shiny skin, red gills, clear eyes and smell clean or slightly salty
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are enzymes?

A
  • special proteins that act as biological catalysts
  • they speed up chemical reactions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How can you see the effects of enzymes during ripening?

A
  • enzymes in fruit cause them to ripen which affects the sweetness, colour and texture of the fruit
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How can you see the effects of enzymes during browning?

A
  • when you slice fruits the oxygen in the air will turn the fruit brown
  • enzymes in the fruit speed up this process
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How can you have control over the activity of enzymes?

A

adding an acid- enzymes work better at a certain pH, if you dip slices of fruit into lemon juice, the acidic conditions will stop

enzyme browning
blanching- (plunging in boiling water for a short period), used to prepare veg for freezing. Natural ripening enzymes will cause the veg to lose colour, texture and flavour. Freezing will slow the enzymes but not stop the completely - blanching destroys ripening enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What do moulds spoil?

A

bread, cheese and fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Where do yeasts grow?

A

on the surface of fruit such as grapes, blackberries and tomatoes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How can yeasts spoil fruit?

A

by fermenting the sugars turning them into alcohol and carbon dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What happens when you cook/reheat food to 75 degrees?

A
  • cooking food above 75 degrees bacteria
  • its important to reheat properly and only one
  • check its at least 75 degrees with a temperature probe
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What happens during the danger zone (5 degrees-63 degrees)?

A
  • bacteria can grow and multiply quickly in temperatures from 5 degrees to 63 degrees
  • optimum temperature for bacteria growth is 37 degrees
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What happens during chilling (0 degrees - 5 degrees)?

A
  • keeping food between 0 degrees and 5 degrees slows down the growth of bacteria
  • extends shelf life of the food
  • chilling food doesn’t change its properties much (may have a harder texture)
19
Q

What happens during freezing (-18 degrees)?

A
  • stops bacteria growing
  • bacteria becomes dormant
  • greatly extends the shelf life of the food and the nutrients are not lost
  • doesn’t kill bacteria, they become active again when the food defrosts
20
Q

How can you use a fridge correctly?

A
  • fridges should be kept between 0-5 degrees ideal for chilling foods
  • keep food covered or stored in contains to prevent contaminating other foods
  • dont led blood and juices of raw meat drip onto other food (always store at the bottom of the fridge)
21
Q

How can you use a freezer correctly?

A
  • set around -18 degrees
  • food should have clear labels with the date they were frozen
  • defrost meat and poultry thoroughly in a fridge
  • if the food is partially frozen the recommended cooking time may not be sufficient to kill bacteria
22
Q

What is the star rating on freezers and frozen foods to indicate when how long to store food?

A

storing in an ice box/freezer compartment in fridge- 1 week at -6 degrees, 1 month at -12 degrees

stored in a domestic freezer- 3 months at -18 degrees and until best before date -18 degrees or colder

23
Q

What are ambient foods?

A

foods that can be safely stored at room temperature

24
Q

What are some examples of ambient foods?

A

crisps, tinned vegetables, bread, pasta, cereal

25
Q

How should ambient foods be stored?

A

stored in a sealed container - keeping the air out keeps the food fresh

26
Q

What are the methods of preservation that can be used to extend the shelf life of ambient foods?

A

freeze drying- removes moisture from the food

canning foods- foods are sealed in cans and heated to kill of microorganisms

vacuum packing- food is put into plastic packaging and the air is sucked out

using chemicals- gherkins are pickled in vinegar, making it too acidic of microorganisms to grow rapidly

27
Q

What is the use by date?

A
  • shown on products with a short shelf life e.g high risk foods
  • given as a safety warning, if you use food after this date it might not be safe so you run the risk of getting food poisoning
28
Q

What is the best before date?

A
  • shown on products with a longer shelf life e.g tinned foods
  • given as a warning about quality, if you eat the food after this date its probably safe but may not be as nice as you would expect
  • eggs however are risky to eat after their best before date as salmonella bacteria have multiplied to dangerous levels
29
Q

How can cross contamination happen from a variety of different sources?

A

other contaminated food - raw meat juices can drip onto cooked food, high risk foods such as gravy can contaminate lower risk foods when added to a metal

utensils, equipment and work surfaces- using unclean equipment, dirty clothes on work surfaces or the same work surface, chopping board for raw meat separate to veg

people- poor personal hygiene, sneezing or coughing

pests- flies contaminate food by directly walking over, laying eggs

30
Q

What steps should you take to reduce the risks when preparing food?

A
  • follow personal hygiene procedures- wash your hands, wear a clean apron, hair net
  • separate raw and cooked foods using coloured chopping boards
  • wash raw veg
  • use clean equipment and anti bac spray on surfaces
  • de frost frozen food fully in the bottom of the fridge
31
Q

What steps should you take to reduce the risks when cooking food?

A
  • cook food at the right temperature and for the correct time
  • food is cooked all the way through (cook thicker pieces of meat for longer than thin ones)
  • test temp inside food using a temperature probe
32
Q

How do you use a temperature probe?

A
  • sterilise the probe before and after use
  • insert it into the middle of the thickest part of the food
  • leave the probe until the temp stabilises
  • check the probe reaches 75 degrees
33
Q

What steps should you take to reduce the risks when serving food?

A
  • serve hot food straight away or keep it above 63 degrees for no longer than 6 hours
  • if your serving food cold or storing it cool it down within 90 mins
  • keep food covered to prevent flies or pests contaminating
  • avoid wasting food, check waste bins are not overfilled
34
Q

What are general symptoms of food poisoning?

A

sickness, diarrhoea, stomach cramps, fever

35
Q

What is Campylobacter?

A
  • most common
  • food mainly in raw or undercooked poultry but also in other raw meat
  • onset time is 2-5 days
36
Q

What is salmonella?

A
  • found in raw poultry, untreated milk and eggs
  • onset time 6-72 hours
37
Q

What is E-coli 0157?

A
  • e coli live in the intestines of animals
  • most types are harmless but e coli can cause kidney damage and death
    sources include raw beef, untreated milk/water
  • onset time 1-3 days
38
Q

What is Staphylococcus aureus?

A
  • found on the skin, hair and in the noses of animals and people
  • onset time is 1-6 hours
39
Q

What is onset time?

A

the time it takes from ingesting the bacteria to when symptoms first appear

40
Q

What is Listeria?

A
  • found in soft cheeses, shell fish
  • grow in cold temperatures like refrigerators
  • pregnant women at a higher risk of infection, can lead to miscarriage
    onset time is up to 70 days
41
Q

What methods are in place to make foods that are contaminated with bacteria safe to eat?

A

pasteurisation- all the milk solid in supermarkets is pasteurised. milk is heated at around 72 degrees for 15 seconds to kill off any pathogenic bacteria before being chilled

vaccinations- british lion quality mark on egg shells and boxes is for hens that have been vaccinated against salmonella, so that it doesnt contaminate their eggs

42
Q

Which cheese is safe to eat?

A
  • blue bits on blue cheeses are due to moulds that have been added to them
  • mould gives the cheese a creamy texture and a distinctive sharp, tangy taste
43
Q

How does the production of many varieties of bread rely on the properties of yeast as a raising agent?

A
  • yeast, flour and water form a dough
  • salt is added for flavour but also to strengthen the gluten in the dough
  • with the ideal conditions the yeast starts to grow
  • yeast ferments the sugar to produce carbon dioxide - this gas is what causes the bread to rise
44
Q

How is bacteria used to make yogurt?

A
  • milk is pasteurised to kill off any bad bacteria
  • non pathogenic bacteria are added
  • these bacteria ferment lactose and produce lactic acid
  • the lactic acid acts on the proteins in the milk to thicken it and gives it a sour or tangy taste
  • probiotics (live bacteria) are supplement in some yogurts which are said to give health benefits

Food Tech (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions