Unit 1- Food Safety Flashcards
What 4 things do bacteria need to multiply?
Warm temperature
Moisture
Food source
A neutral pH
How to prevent hygiene risks from the nose/mouth
Cover mouth when you sneeze/ cough, wash hands frequently
Which colour chopping board is used to cut raw meat
Red
What colour chopping board was used to cut fruit
Green
What colour chopping board was used to cut cooked meats
Yellow
What colour chopping board is used to cut raw fish
Blue
What colour chopping board is used to cut vegetables
Brown
What colour chopping board is used to cut dairy or bakery products
White
What is a high risk food
A food that without refrigeration will become dangerous to eat in a short amount of time
What is an example of a high risk food
Fish, eggs, cream, meat, milk, cheese
What is an example of a low risk food
Canned food, pasta, rice
What kind of grip should you use when cutting
The bridge or the claw grip
What temperature is safe to heat food to
60 degrees
How would you acidify food to make it unfit for bacteria
Add lemon juice or vinegar
What does homogenised mean
Forcing milk through a sieve to break up the fat into droplets
