Taking Care Of Your Food

Question 1

Define the term food poisoning

Answer 1

An illness that can occur 1-36 hours after eating contaminated food

Question 2

Define the term contamination

Answer 2

When something gets into the food that should not be there, eg bacteria

Question 3

Define the term bacteria

Answer 3

Microscopic organisms, some of which can cause disease

Question 4

Define the term food hygiene

Answer 4

Ensuring that food is safe to eat and has been protected from contamination

Question 5

What are microorganisms

Answer 5

Tiny living things that are all around us some are harmful but others are helpful

Question 6

What is microorganisms in food usually cause food poisoning

Answer 6

Bacteria and mould

Question 7

Name 3 foods that can develop mould if they are stored incorrectly

Answer 7

Jam, fruit and cheese

Question 8

What are the microorganisms used by the food industry in the manufacture of some common foods

Answer 8

Fungi mould bacteria and yeast

Question 9

What microorganism does bread have in it

Answer 9

Yeast

Question 10

What microorganism does Quorn have in it

Answer 10

Fungi

Question 11

What microorganism does yoghurt/probiotic drinks have in it

Answer 11

Bacteria

Question 12

What microorganism does blue cheese have in it

Answer 12

Mould

Question 13

What 4 conditions do bacteria need to multiply

Answer 13

Food
Moisture
Warmth
Time

Question 14

What temperature are bacteria being destroyed at

Answer 14

64-100 degrees

Question 15

What temperature is the danger zone at

Answer 15

5-63 degrees

Question 16

What happens in the danger zone

Answer 16

Bacteria multiply rapidly

Question 17

What temperature do bacteria multiply slowly in the fridge

Answer 17

1-4 degrees

Question 18

What temperature are bacteria dormant in the freezer at

Answer 18

-18 degrees

Question 19

What does dormant mean

Answer 19

The bacteria are alive but not actively growing or multiplying

Question 20

Where should, frozen peas, ice cream and left over lasagna to be eaten next week be stored

Answer 20

In the freezer

Question 21

Where should, raw chicken to be used tomorrow p, lettuce p, an open jar of jam, cheese and sandwiches for tomorrow be stored

Answer 21

In the fridge

Question 22

Where should breakfast cereal, olive oil, flour and Jaffa cakes be stored

Answer 22

Cool dry cupboard

Question 23

What do high risk foods contain

Answer 23

They are moist and usually contain protein, vitamins and minerals

Question 24

Give examples of high risk foods

Answer 24

Cheese
Eggs
Fruit
Chicken

Question 25

Give examples of low risk foods

Answer 25

``` Biscuits Nuts Seeds Bread Jam+preservitives ```

Question 26

What are used by dates given to

Answer 26

High risk foods

Question 27

What are best before dates given to

Answer 27

Low risk foods

Question 28

Name symptoms of campylobacter

Answer 28

Diarrhoea Nausea and vomiting Fever Headache

Question 29

Name other types of food poisoning other than campylobacter

Answer 29

Salmonella Listeria E-Coli

Question 30

Why should you not wash raw meat before cooking it

Answer 30

Water droplets containing bacteria drip onto the work surfaces and could contaminate any reader to eat food prepared there

Question 31

Which foods other than raw meat and poultry may cause campylobacter if not cooked or stored properly

Answer 31

``` Seafood Shellfish Cooked rice Pasta Egg based products Milk based products ```