Unit 2 - Taking Care Of Your Food Flashcards
What is the definition of contamination
When something gets into food that shouldn’t be there eg-microorganisms of solid matter
Definition of bacteria
A microorganism, a living thing
Definition of food hygiene
Insuring food is safe to eat
What is a microorganism
Tiny living things, so small you need a microscope to see them
What is food poisoning usually caused by
A microorganism called bacteria
What else can food poisoning be caused by
Mould
Where does mould grow
On the surface of food
What does mould look like
Furry
What should happen to mouldy food
It should be thrown away
What foods develop mould of they store for too long or are stored incorrectly
Bread, cheese, grapes and oranges
Not all microorganism are….. Some are very……..indeed
Harmful
Useful
Bacteria mould or yeast?
- bread
- quorn
- yoghurt/probiotic drinks
- blue cheese
- yeast
- fungi
- bacteria
- mould
Bacteria need how many conditions to survive and multiply
4
What type of foods do bacteria prefer to grow on, list some examples of these types of foods
Foods high in protein, vitamins and minerals
- chicken (meat)
- fish
- eggs/milk
- poultry
What does bacteria need to grow
Moisture (water)
Where can bacteria not multiply
In dry foods
When does dry food come ideal for bacteria to breed
When it is reconstituted (water is added)
List some foods that are reconstituted before they are eaten
Custard powder Packet soup Pot noodle Super noodles Bisto gravy granules
What four things do bacteria need to survive and multiply
Food
Moisture
Warmth
Time
Bacteria like to be kept….
Warm
When do bacteria multiply most rapidly
In warm conditions
What happens to bacteria between 64-100 degrees
Bacteria are destroyed
What happens to bacteria between 5-63 degrees
Dangerzone!!!!
Bacteria multiply rapidly
What happens to bacteria between 1-4 degrees (in the fridge)
They are not dead but they multiply slowly
What happens to bacteria at -18 degrees (in the freezer)
THEY DO NOT DIE!!!
They are dormant (sleeping) in the freezer
What does the term dormant mean when talking about bacteria
The bacteria are alive, but are not able to grow, normal function is suspended for a time ie- they can’t grow and can’t multiply
If bacteria are given ideal condition ie- food moisture and warmth AND……………
They have enough time they will multiply rapidly
What can each bacterium divide into once every 20 minutes in ideal conditions
Can divide into two
Shopping:
Consumers may need to be reminded about the importance of packing food safely in the supermarket to reduce the risk of what
Of bacteria being transferred from raw meat also soil near or with veg to other foods
List some foods that should be kept in the freezer?
Frozen peas
Ice cream
Leftover lasagne to be eaten next week
List some foods that should be kept in the fridge
An open jar of jam Sandwiches for tomorrow Raw chicken to be used tomorrow Cheese Fresh cream cake Lettuce Ready prepared veg
What is he definition of food poisoning
Is an illness caused by eating contaminated food
Lost some foods that should be kept in the cupboard
Flour
Jaffa cakes
Breakfast cereal
Olive oil
Use by dates:
Why are meat and dairy foods considered as high risk foods
Because bacteria will grow in them easily
Use by dates:
What do most high risk foods contain
They are moist and usually contain protein, vitamin and minerals
Use by dates:
Name five high risk foods
Milk,cream, fresh chicken, fish, meat
Use by dates:
A use by date must be printed where
On the labels of these foods
Use by dates:
When must the food be eaten for
The use by date
Use by dates:
What happens to food after the use by date goes by
After this date food is likely to become unsafe and could cause food poisoning
Best before dates:
Why are foods such as pasta considered low risk
Because they remain safe to eat for a long time if unopened
Best before dates:
What will these foods have printed on their label
Best before date
Best before dates:
What does a best before date mean
This means that the food will be at their best quality up until this date. These foods are typically dried foods, canned, in jars or packets
Best before dates:
Name 7 low risk foods
Dry rice, flour, breakfast cereal, crisps, tea and coffee
When preparing food…
Handle food as little as possible
Clean dishes and surfaces as u prepare food
Keep high risk food in the danger zone (5-63 degrees) for as short a time as possible
When cooking food
Cook foods such as meat and chicken thoroughly
When serving food…
Serve HOT food above 63 degrees
Serve COLD food at or below 4 degrees
If reheating food…
Reheat until piping hot (75 degrees +)
Do not reheat foods more than once
Follow the manufacturers instructions carefully
Why should high risk foods be kept in the danger zone for as little time as possible
So that the food does not warm up and allow bacteria to multiply rapidly
How cold u check a piece of chicken or a beef burger is cooked
Cut the largest piece in half, chicken should be white the whole way through and the beef burger should have turned from red to brown the whole way through
Which statement is correct and explain your answer
Is it safe to cool hot food in the fridge
Hot food should be cooled before putting it in the fridge
Answer B because if you put hot food in the fridge, the hot food would warm the fridge upas create suitable conditions for the rapid growth of bacteria
State why you should follow the manufacturers instructions when reheating food
I ordered destroy harmful microorganism and insure the food is safe to eat
What is the name of a common food poisoning bacterium that is sometimes found on raw meat and raw poultry
Campylobacter
What does campylobacter cause
A range of very unpleasant symptoms
What is a symptom
An effect on the body
List 5 common symptoms for campylobacter
Diarrhoea Vomiting Nausea Cramping Fever
Why shouldn’t you wash raw meat and poultry before washing it
Bacteria would splash onto and contaminate the work surface and therefore other food
What two other foods may cause campylobacter if not cooked or stored properly
Unpasteurised milk, or shellfish
List 4 groups of people campylobacter can be very dangerous for
Babies, elderly, pregnant women, those already ill
Tim and sue run a residential home for older people, write does two piece of advice to ensure that this at risk group is not a risk of campylobacter
Keep hot food above 63 degrees until it is served
Reheat food only once
Identify 6 different career opportunities that involve working with food
Chef Baker Dietician Butcher HE teacher Nutritionist
List the first key fact about an environmental health officers job
Environmental health officers handle complaints about food quality, hygiene and safety issues
List the second key fact about an environmental health officers job
They inspect any premises that handles food eg restaurant, cafe, deli, supermarket, abattoir
List the third key fact about an environmental health officers job
They can take samples of food away for analysis in a laboratory
List the last key fact about an environmental health officers job
They can close a food premises if they prove it is unhygienic
First key fact about a chefs job
In a week they work 60 hours
Second key fact about a chefs job
They need to be good in the kitchen and know about food hygiene
Third key fact about a chefs job
Design menus
Fourth key fact about a chefs job
Order in food and make sure they have a correct amount each day
Name three local restaurants with a five for food hygiene
Starbucks, McDonald’s and Costa
Where should high risk foods be stored
Fridge or freezer
