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Study Guide 001 > Worksheet study 004 > Flashcards

Worksheet study 004 Flashcards

1
Q

Who is most at risk from food borne illnesses?

A
  1. Young
  2. Elderly
  3. Pregnant women
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2
Q

What are some of the symptoms associated with food borne illness?

A
  1. Nausea
  2. Diarrhea
  3. Vomiting
  4. Stomach ache
  5. Fever rash
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3
Q

Explain Direct Contamination and how it occurs

A
  1. Caused without human interference
  2. Contaminants present in air and water can end up in food
  3. Contaminants can be physical, chemical or biological
  4. Pests are carriers and can transfer diseases and bacteria
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4
Q

How does one prevent direct contamination?

A
  1. Wash and clean fruit and veg thoroughly
  2. Source ingredients from reputable sources with documents of traceability
  3. Keep cleaning chemicals away from foodstuff
  4. Pest control measures should be in place
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5
Q

Explain Cross Contamination and how it occurs

A
  1. Transferring of micro organisms from one person, surface or food to another person, surface or food
  2. Food handlers can transfer biological, chemical or physical contaminants to food while processing, preparing or cooking it.
  3. This is main source of food poisoning
  4. Drip contamination is blood dripping from raw food onto cooked food
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6
Q

How does one prevent cross contamination?

A
  1. Raw and cooked foods should be handled separately.
  2. Use colour coded cutting boards
  3. Use separate storage storage areas to store produce
  4. Keep foods properly labelled, dated
  5. Cleaning and sanitizing hands, equipment, work sections between use
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7
Q

Explain Drip Contamination and how it occurs?

A

Transferring of micro organisms from raw food dripping onto other raw or cooked food

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8
Q

How does one prevent drip-contamination?

A
  1. Store raw foods below cooked foods
  2. Even better store raw foods separately from cooked food
  3. Cooked foods should be properly wrapped and covered
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9
Q

With regards to colour coded cutting boards, fill in the missing words :

A

Blue - raw seafood
Red - raw meat and game
Yellow - raw poultry
Green - raw fruit and vegetables
Brown - for anything cooked
White - dairy, pastry and bread

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10
Q

Give 5 examples for each of the following types of contamination :

A

Chemical

Lead, herbicides, insecticides, poisonous cleaning products

Physical

Glass, rodent hair, human hair, paint chips, plasters

Biological

Fungi and algae, yeasts, molds, viruses and parasites, pathogenic bacteria

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11
Q

List 3 natural toxins that are types of Biological contamination :

A
  1. Shellfish toxins
  2. Scombroid poisoning
  3. Ciguateara poisoning
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12
Q

List 3 natural toxins that are types of Biological contamination :

A
  1. Shellfish toxins
  2. Scombroid poisoning
  3. Ciguatera poisoning
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13
Q

i

A
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14
Q

List 3 natural toxins that are types of Biological contamination :

A
  1. Shellfish toxins
  2. Scombroid poisoning
  3. Ciguatera poisoning
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14
Q

List 3 allergens that are types of Biological contamination

A
  1. Nuts
  2. Shellfish
  3. Diary
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15
Q

What do yeasts and moulds feed on

A

Sugar/Carbohydrates

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16
Q

Yeasts and moulds are generally responsible for

A

Food spoilage

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17
Q

What do bacteria feed on?

A

Protein

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18
Q

Bacteria are generally responsible for

A

Food borne illnesses

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19
Q

Bacteria lay dormant under

A

Below 0 degrees celcius

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20
Q

Bacteria survive up to

A

75 degrees celcius

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21
Q

Bacteria can turn into spores and can survive up to

A

125 degrees celcius

22
Q

Identify sources of Bacterial Biological contamination

A

Salmonella - raw chicken and eggs

Clostridium Perfringens - soil, faeces, unwashed vegetables, milk, water

Clostridium Botulinum - low acid canned foods, soils (Botulism)

Staphylococcus Aureus - infected open wounds, mouth, nose, ears, boils

Streptococcus - throat infections, coughing, sneezing, running nose

E.Coli - faeces, sewerage, hands not washed after toilet

Listeria - raw milk, raw cheese, leafy vegetables, intestines

Bacillus - cereal products, rice

23
Q

Explain the following :

A

Beneficial bacteria - Aid in manufacture of foods like cheese, yogurt, buttermilk and sauerkraut

Benign bacteria - neither beneficial nor harmful

Spoilage bacteria - Responsible for decomposing our food on dry store shelves and fridges it causes economic loss

Pathogenic bacteria - Cause food poisoning and are dangerous

24
Q

Explain the difference between aerobic and anaerobic bacteria

A

Aerobic requires air. Vacuum packing will help reduce spoilage

Anaerobic does not require air. Removing air will not help

25
Q

What do all bacteria require in order to multiply?

A
  1. Protein source food
  2. Moisture
  3. Moderate ph (4.6 - 10 degrees C)
  4. Warmth (5 - 60 degrees C
  5. Time
26
Q

Explain the term potentially hazardous high-risk foods?

A

Hazardous food is are high risk food on which bacteria thrives

27
Q

Name 8 examples of high-risk foods

A
  1. Meat
  2. Stocks
  3. Poultry
  4. Sauces
  5. Seafood
  6. Eggs
  7. Dairy products
  8. Cooked rice
28
Q

What temperature range is the temperature Danger Zone and why is it called the danger zone?

A

5’C - 60’C

Food borne illness multiply most rapidly especially between 16’C - 49’C

29
Q

In what temperature range do bacteria multiply most rapidly, and what is the optimum temperature for bacterial growth?

A

16’C - 49’C

37’C

30
Q

Keeping high risk potentially hazardous food for as short as possible period in the Danger Zone is very important during food preparation. This is called the……

A

Time Temperature Principle

31
Q

Keeping high risk potentially hazardous food for as short as possible period in the Danger Zone means keeping….

A

Cold Food <5
Hot Food >60

32
Q

What is the maximum time period food may remain within the Danger Zone during food preparation and service?

A

4 Hours

33
Q

What is the 2 hour - 4 hour rule?

A

Tells how many potentially hazardous food can be held safely at temperature in the Danger Zone which is 4 hours

34
Q

What is Ambient temperature range?

A

Dry Store

18 - 21’C

35
Q

What is Chilled temperature range?

A

Fridge or coldroom
0 - 5’C

36
Q

What is the minimum Frozen temperature and core temperature for raw Seafood and ice cream, and the minimum Frozen temperature and core temperature for all other frozen products?

A

Seafood and ice cream - <25’C
Core temperature - <18’C

37
Q

How should frozen food be ideally defrosted in a fridge?

A
  1. Under refrigerated condition
  2. Deep containers
38
Q

How can frozen food be crash/fast defrosted?

A
  1. Using defrost cycle of microwave
  2. Under running cold water
39
Q

For food to be safely cooked, it should be heated to what temperature and for how long?

A
  1. Minimum of 75’C or above 85’C
  2. 30 seconds at the core
40
Q

What is sterilisation?

A

Process of healing food above 100 to kill pathogens.

It can also be irradiating

41
Q

What is Ultra High Temperature Treatment (UHT)?

A

Sterilisation of food at temperatures above 135’C for 1 - 2 seconds. Might be a slight change of texture and flavour

42
Q

For food to be safely reheated, it should be heated to what temperature and for how long?

A

75’C to the core

43
Q

For Hot food to be safely held for service, it should be heated to what temperature and then kept at what temperature and for how long?

A

Cooked at 75’C at core
Held at 60’C

44
Q

For Cold food to be safely held on display for service, it should be kept at what temperature and for how long?

A

Held at maximum of 5’C

45
Q

True or False : Brain Marie/Chafing Dishes should be preheated to 60’C before adding food and the food can be simply be added to the Bain Marie/Chafing Dish inserts and reheated using a gel fuel

A

False
Chafing dishes should be preheated to 60 degrees
The food need to be reheated to 75 degrees at the core

46
Q

What is the correct single stage method of safely cooling down portioned Hot food?

A

Cool small volumes to 5’C within 4 hours

47
Q

What is the correct two stage method of safely cooling down bulk Hot food

A

Cool large volumes to 21’C within 2 hours then cool to 5’C within further 4 hours

48
Q

How can bulk Hot food be assisted in being cooled down to room temperature?

A
  1. Shallow containers
  2. Metal containers
  3. Containers placed in water baths
  4. Constant stirring and folding of food outwards
49
Q

What is the correct Blast Chiller method of safely cooling down Hot food?

A

Cooled to 3’C within 90 minutes

50
Q

What is the correct method of safely freezing Hot food?

A
  1. Food should be cooled first before freezing
  2. Vegetables are best blanched before freezing
  3. Portions should be separated to allow cool air to flow
  4. Items should be properly wrapped, dated and labelled
51
Q

What is the correct method of safely Blast Freezing Hot Food?

A
  1. Chilled to 3 within 90 minutes
  2. Blast frozen down to -18’C
  3. Within total of 4 hours
52
Q

How should raw vegetables be frozen

A

Need to be blanched

Study Guide 001 (20 decks)

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