Unit 5 Food Hygiene And Saftey Flashcards
What are aerobic bacteria?
Bacteria which need oxygen to grow
What are anaerobic bacteria?
Bacteria that don’t need oxygen to grow
What is the safe reheating temperature?
72 degrees
What is the danger zone for bacteria growth?
5-63 degrees
What happens at 63 degrees?
Most bacteria killed
Some produce spores which can survive
What temperature should the freezer be?
-18 degrees
What temperature should a fridge be?
0-5 degrees
What temperature are yeast killed at?
Above 100 degrees
What do microorganisms need to grow?
Warmth Moisture Food Time Air Neutral ph
What is pathogenic bacteria?
Bacteria which are harmful to humans and can cause food poisoning
What is the incubation period?
Time between eating infected food and becoming ill
What are the general symptoms of food poisoning?
Vomiting Diarrhoea Abdominal pains Headache High temperatures Fever
Explain food poisoning from salmonella
Incubation 12-48 hours, duration 7 days
Cause by infected poultry and eggs, faeces and cooked meats
To control cook above 72, wash hand after going to the toilet
Describe food poisoning from campylobacter
Incubation 2-5 days, duration 2-5days
Causes by uncooked meat
Controlled by avoiding cross-contamination and cooking to 72
Described food poisoning from E. coli
Incubation 3-4 days
Causes by raw meat, cross contamination and faeces
Controlled by defrosting raw meat before cooking, washing hands, cooking to 72
Describe food poisoning from listeria
Incubation 5 days, duration up to five week
Cause by toxins in water, soil, unpasteurised milk, prepared salads
Control by storing below 5 and throughly heating cook chill products
Describe food poisoning for bacillus cereus
Incubation 2-18 hours duration 1-3 days
Cause by Cooked grains
Control by avoiding reheating
Describe food poisoning from clostridium perfingens
Incubation 8-24 hours, duration 12-24 hours
Causes by flies, soil on veg, faeces, food which has been left out in a warm kitchen
Controlled by cover foods, cooling cooked foods rapidly, avoid cross contamination, wash hands
Why are safer food procedures important?
More meals being eaten outside the home or as takeaways and reheated
More prepared convenience foods
Food not thoroughly cooked on bbq
Food not being kept at right temperature
Food being eaten after use by
Cross contamination
Poor kitchen hygiene
What is a high risk food?
Foods which are easily contaminated with food poisoning bacteria
What is stock rotation?
Using the oldest first
How can food poisoning be reduced when buying foods?
Buy high risk foods when needed
raw meat should be brought as needed or stores in the freezer
High risk foods should be transported in a cool box
Don’t buy any packaged food that is leaking
How can food poisoning be reduced when storing food?
Fridge - 0-5 degrees Cooked foods store above raw Inspect food for decay Keep fridge clean Don't overload the fridge Don't put warm food in the fridge Freezer- -18 degrees Don't refreeze Stock rotate foods in cupboards
How can food poisoning be reduced when handling and preparing food?
Always wash hands Don't cough or sneeze in food Don't lock fingers or utensils Cover cuts with blue waterproof plasters Wear a clean apron
How can food poisoning be reduced on food preparation areas?
Kept clean with antibacterial cleaner
Wash fridges frequently
All utensils should be kept clean
Use different chopping boards for cooked and uncooked foods
Fish clothes should be cleaned and sterilised
All food must be covered
How can food poisoning be reduced when serving and reheating food?
Serve as soon as possible
If kept warm over 63 for no longer than 20mins
Make sure reheated right throughly
Why is food preservation necessary?
To prevent decay and keep it longer
What are the 6 methods if food preservation?
Drying - prevents enzyme activity Hearing- destroys microorganisms Reduction of temperature Use of chemicals - destroys microorganisms Removal of air - can't multiply Irradiation- kills microorganisms
Why do manufacturers use food packaging?
To protect food Preserve freshness To prevent contamination To inform customers To enhance products appearance
What are the advantages and disadvantages of using plastic packaging?
Lightweight, waterproof, moulded, vacuum packing
Not strong, made for hydrocarbons which is a limited source, some not recyclable
What are the advantages and disadvantages of using paperboard packaging?
Strong, lightweight, renewable
Not moisture proof, will crush easily
What are the advantages and disadvantages of using metal packaging?
Strong, give protection, can be stored for a long time
Can’t put in microwave, production uses a love of energy
What are the advantages and disadvantages of using glass packaging?
Rigid, moisture proof, can be recycled
Brittle, easily broken, heavy
What are the new developments in packaging?
Tamper-proof seals- prevent deliberate contamination
Ring pull cans - easier to open
Vacuum packaging- removes air so product will keep for longer
Modified atmosphere packaging- oxygen removed and replaced with inert gas which slows down spoilage
What are the advantages of food labels for the consumer?
Enable to make informed decisions
Give information about safety and nutrition
What optional information can be in a food label?
Nutritional information Allergy information Suitability for vegetarians Special claims eg enriched Bar code Recycling
What are microorganisms?
Yeast
Moulds
Bacteria
When can a product claim that it is low fat?
If contains less than 3G per 100
Why if GDA?
Guideline daily amount of nutrients
