Taking Care Of Your Food Flashcards
Food poisoning
Illness which can occur after eating contaminated food
Contamination
When something gets into food that shouldn’t be there e.g bacteria
Bacteria
Microscopic organisms which might cause diseases
Food hygiene
Ensuring that foods safe to eat and has been protected from contamination
Microorganisms
Tiny living things so small you need a microscope to see them
3 foods that can develop mould if stored for too long or are stored incorrectly
Cheese,bread,fruit and jam
Name some microorganisms that are used in the manufacture of some foods
Fungi
Yeast
Bacteria
Mould
What microorganism is used in the manufacture of bread
Yeast
What microorganism is used in the manufacture of quorn
Fungi
What microorganism is used in the manufacture of yoghurt
Bacteria
What microorganism is used for the manufacture of blue cheese
Mould
What type of food does bacteria prefer to grow in?
Food high in protein,vitamins and minerals
Reconstituted
Water is added
3 examples of food that is reconstituted before they are eaten
Custard powder
Packet soup
Pot noodle
Name 4 conditions bacteria needs to survive and multiply
Food
moisture
Warmth
Time
What happens to bacteria in 64-100 degrees
They are destroyed
What happens to bacteria during 5-63 degrees
Bacteria multiply rapidly and is a danger zone
What happens to bacteria between 1-4 degrees
They multiply slowly
What happens to bacteria in <-18 degrees
They lay dormant
Each bacterium can divide into how many in once every twenty minutes?
2
Name 3 ways to reduce the risk of bacteria being transferred from raw meat to other foods
Don’t pack raw meat with fruit and veg
Don’t rush and take your time while packing
Don’t buy tinted tins
Why are dairy foods and meat considered high risk foods?
Bacteria grows into them easily
Name four high risk foods
Sandwiches, pork, beef and cream
What should be printed in high risk foods
A use by date
Where should high risk foods be stored
Fridge/freezer
Why are dry food considered low risk foods?
They remain safe to eat for a long time if unopened and bacteria does not grow into them easily
What will low risk foods have printed on them
Best before date
Name four low risk foods
Crisps
Pasta
Breakfast cereals
Coffee
Why should high risk foods be kept in the danger time for as short a time as possible during preparation?
To reduce the risk of bacteria being able to multiply to a dangerous level
How could you check a piece of chicken is cooked?
Cut the thickest piece open and it should be white through the centre
Why should hot food be cooled before putting it in the fridge?
Bacteria can develop in a warm fridge
Why should you follow the manufacturer’s ins carefully when reheating food?
To ensure the food’s heated throughly enough to destroy any harmful bacteria
3 potential causes of food poisoning
Not cooked properly
Not storing food properly
Not handling food hygienically
Campylobacter
Common food poisoning bacterium that is found in raw meat and poultry
3 common symptoms for campylobacter
Diarrhoea
Fever
Vomiting
Why shouldn’t you wash raw meat and poultry before cooking
To reduce risk of cross contamination
What other foods can cause campylobacter
Egg based products
Cooked pasta
3 types of food poisoning
Salmonella
Listeria
Staphylococcus
