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HE Food And Nutrition > Unit 5 Food Hygiene And Saftey > Flashcards

Unit 5 Food Hygiene And Saftey Flashcards

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Gourmet Food flashcards
1
Q

What are aerobic bacteria?

A

Bacteria which need oxygen to grow

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2
Q

What are anaerobic bacteria?

A

Bacteria that don’t need oxygen to grow

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3
Q

What is the safe reheating temperature?

A

72 degrees

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4
Q

What is the danger zone for bacteria growth?

A

5-63 degrees

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5
Q

What happens at 63 degrees?

A

Most bacteria killed

Some produce spores which can survive

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6
Q

What temperature should the freezer be?

A

-18 degrees

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7
Q

What temperature should a fridge be?

A

0-5 degrees

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8
Q

What temperature are yeast killed at?

A

Above 100 degrees

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9
Q

What do microorganisms need to grow?

A 
Warmth
Moisture 
Food
Time 
Air
Neutral ph
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10
Q

What is pathogenic bacteria?

A

Bacteria which are harmful to humans and can cause food poisoning

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11
Q

What is the incubation period?

A

Time between eating infected food and becoming ill

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12
Q

What are the general symptoms of food poisoning?

A 
Vomiting 
Diarrhoea 
Abdominal pains 
Headache 
High temperatures 
Fever
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13
Q

Explain food poisoning from salmonella

A

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

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14
Q

Describe food poisoning from campylobacter

A

Incubation 2-5 days, duration 2-5days
Causes by uncooked meat
Controlled by avoiding cross-contamination and cooking to 72

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15
Q

Described food poisoning from E. coli

A

Incubation 3-4 days
Causes by raw meat, cross contamination and faeces
Controlled by defrosting raw meat before cooking, washing hands, cooking to 72

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16
Q

Describe food poisoning from listeria

A

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

17
Q

Describe food poisoning for bacillus cereus

A

Incubation 2-18 hours duration 1-3 days
Cause by Cooked grains
Control by avoiding reheating

18
Q

Describe food poisoning from clostridium perfingens

A

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

19
Q

Why are safer food procedures important?

A

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

20
Q

What is a high risk food?

A

Foods which are easily contaminated with food poisoning bacteria

21
Q

What is stock rotation?

A

Using the oldest first

22
Q

How can food poisoning be reduced when buying foods?

A

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

23
Q

How can food poisoning be reduced when storing food?

A 
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
24
Q

How can food poisoning be reduced when handling and preparing food?

A 
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
25
Q

How can food poisoning be reduced on food preparation areas?

A

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

26
Q

How can food poisoning be reduced when serving and reheating food?

A

Serve as soon as possible
If kept warm over 63 for no longer than 20mins
Make sure reheated right throughly

27
Q

Why is food preservation necessary?

A

To prevent decay and keep it longer

28
Q

What are the 6 methods if food preservation?

A 
Drying - prevents enzyme activity 
Hearing- destroys microorganisms 
Reduction of temperature 
Use of chemicals - destroys microorganisms 
Removal of air - can't multiply
Irradiation- kills microorganisms
29
Q

Why do manufacturers use food packaging?

A 
To protect food 
Preserve freshness
To prevent contamination 
To inform customers 
To enhance products appearance
30
Q

What are the advantages and disadvantages of using plastic packaging?

A

Lightweight, waterproof, moulded, vacuum packing

Not strong, made for hydrocarbons which is a limited source, some not recyclable

31
Q

What are the advantages and disadvantages of using paperboard packaging?

A

Strong, lightweight, renewable

Not moisture proof, will crush easily

32
Q

What are the advantages and disadvantages of using metal packaging?

A

Strong, give protection, can be stored for a long time

Can’t put in microwave, production uses a love of energy

33
Q

What are the advantages and disadvantages of using glass packaging?

A

Rigid, moisture proof, can be recycled

Brittle, easily broken, heavy

34
Q

What are the new developments in packaging?

A

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

35
Q

What are the advantages of food labels for the consumer?

A

Enable to make informed decisions

Give information about safety and nutrition

36
Q

What optional information can be in a food label?

A 
Nutritional information 
Allergy information
Suitability for vegetarians 
Special claims eg enriched 
Bar code 
Recycling
37
Q

What are microorganisms?

A

Yeast
Moulds
Bacteria

38
Q

When can a product claim that it is low fat?

A

If contains less than 3G per 100

39
Q

Why if GDA?

A

Guideline daily amount of nutrients

HE Food And Nutrition (5 decks)

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