Taking Care Of Your Food

Question 1

Food poisoning

Answer 1

Illness which can occur after eating contaminated food

Question 2

Contamination

Answer 2

When something gets into food that shouldn’t be there e.g bacteria

Question 3

Bacteria

Answer 3

Microscopic organisms which might cause diseases

Question 4

Food hygiene

Answer 4

Ensuring that foods safe to eat and has been protected from contamination

Question 5

Microorganisms

Answer 5

Tiny living things so small you need a microscope to see them

Question 6

3 foods that can develop mould if stored for too long or are stored incorrectly

Answer 6

Cheese,bread,fruit and jam

Question 7

Name some microorganisms that are used in the manufacture of some foods

Answer 7

Fungi
Yeast
Bacteria
Mould

Question 8

What microorganism is used in the manufacture of bread

Answer 8

Yeast

Question 9

What microorganism is used in the manufacture of quorn

Answer 9

Fungi

Question 10

What microorganism is used in the manufacture of yoghurt

Answer 10

Bacteria

Question 11

What microorganism is used for the manufacture of blue cheese

Answer 11

Mould

Question 12

What type of food does bacteria prefer to grow in?

Answer 12

Food high in protein,vitamins and minerals

Question 13

Reconstituted

Answer 13

Water is added

Question 14

3 examples of food that is reconstituted before they are eaten

Answer 14

Custard powder
Packet soup
Pot noodle

Question 15

Name 4 conditions bacteria needs to survive and multiply

Answer 15

Food
moisture
Warmth
Time

Question 16

What happens to bacteria in 64-100 degrees

Answer 16

They are destroyed

Question 17

What happens to bacteria during 5-63 degrees

Answer 17

Bacteria multiply rapidly and is a danger zone

Question 18

What happens to bacteria between 1-4 degrees

Answer 18

They multiply slowly

Question 19

What happens to bacteria in <-18 degrees

Answer 19

They lay dormant

Question 20

Each bacterium can divide into how many in once every twenty minutes?

Answer 20

2

Question 21

Name 3 ways to reduce the risk of bacteria being transferred from raw meat to other foods

Answer 21

Don’t pack raw meat with fruit and veg
Don’t rush and take your time while packing
Don’t buy tinted tins

Question 22

Why are dairy foods and meat considered high risk foods?

Answer 22

Bacteria grows into them easily

Question 23

Name four high risk foods

Answer 23

Sandwiches, pork, beef and cream

Question 24

What should be printed in high risk foods

Answer 24

A use by date

Question 25

Where should high risk foods be stored

Answer 25

Fridge/freezer

Question 26

Why are dry food considered low risk foods?

Answer 26

They remain safe to eat for a long time if unopened and bacteria does not grow into them easily

Question 27

What will low risk foods have printed on them

Answer 27

Best before date

Question 28

Name four low risk foods

Answer 28

Crisps
Pasta
Breakfast cereals
Coffee

Question 29

Why should high risk foods be kept in the danger time for as short a time as possible during preparation?

Answer 29

To reduce the risk of bacteria being able to multiply to a dangerous level

Question 30

How could you check a piece of chicken is cooked?

Answer 30

Cut the thickest piece open and it should be white through the centre

Question 31

Why should hot food be cooled before putting it in the fridge?

Answer 31

Bacteria can develop in a warm fridge

Question 32

Why should you follow the manufacturer’s ins carefully when reheating food?

Answer 32

To ensure the food’s heated throughly enough to destroy any harmful bacteria

Question 33

3 potential causes of food poisoning

Answer 33

Not cooked properly
Not storing food properly
Not handling food hygienically

Question 34

Campylobacter

Answer 34

Common food poisoning bacterium that is found in raw meat and poultry

Question 35

3 common symptoms for campylobacter

Answer 35

Diarrhoea
Fever
Vomiting

Question 36

Why shouldn’t you wash raw meat and poultry before cooking

Answer 36

To reduce risk of cross contamination

Question 37

What other foods can cause campylobacter

Answer 37

Egg based products
Cooked pasta

Question 38

3 types of food poisoning

Answer 38

Salmonella
Listeria
Staphylococcus