Year 9- Taking Care Of Your Food

Question 1

What is food poisoning?

Answer 1

An illness that can occur 1-36 hours after eating contaminated food.

Question 2

What is contamination?

Answer 2

Occurs when something gets into food that shouldn’t be there eg. bacteria.

Question 3

What is bacteria?

Answer 3

Microscopic organisms, some that can cause types of disease (pathogenic bacteria)

Question 4

What does food hygiene mean?

Answer 4

Ensuring that food is safe and has been protected.

Question 5

What are microorganisms?

Answer 5

Very tiny living things. They are so small that you need a microscope to see them.

Question 6

Name 3 foods that develope mould easily…

Answer 6

Bread
Cheese
Jam

Question 7

Foods that contain microorganisms…

Answer 7

Bread (yeast)
Yoghurt (bacteria)
Quorn (fungi)
Blue cheese (mould)

Question 8

What 4 things do bacteria need to survive?

Answer 8

Food, moisture, warmth, time

Question 9

What foods do bacteria prefer to grow on?

Answer 9

Vitamins
Minerals
Protein
eg. eggs, fish, milk (high risk foods)

Question 10

Moisture…

Answer 10

Bacteria need moisture to grow on and therefore cannot multiply in dry foods. However, once dry food is reconstituted (water is added) then the food becomes an ideal breeding ground for bacteria.
eg. Custard powder, packet soup, pot noodle

Question 11

64 degrees- 100

Answer 11

Bacteria are destroyed

Question 12

5-63 degrees

Answer 12

DANGER ZONE!!! bacteria are multiplying rapidly

Question 13

1-4 degrees

Answer 13

Bacteria multiply slowly

Question 14

-18 degrees

Answer 14

Bacteria are dormant (freezer)

Question 15

What does dormant mean?

Answer 15

Dormant means inactive. The bacteria are alive but not actively growing or multiplying.

Question 16

If bacteria are given ideal conditions, how often will they divide?

Answer 16

They divide in two every 20mins

Question 17

Name 4 high risk foods…

Answer 17

Chicken, fish, cream, sandwich

Question 18

Name 4 low risk foods…

Answer 18

Cereal, pasta, tea, biscuits

Question 19

Where should high risk foods be stored?

Answer 19

Fridge

Question 20

Where should low risk foods be stored?

Answer 20

Cool-dry cupboard

Question 21

What 3 things must you ensure you do when preparing food?

Answer 21

• handle food as little as possible
• clean dishes and surfaces as you prepare food
• keep high risk foods in the ‘danger zone’ (5-63) for as short time as possible

Question 22

What must you ensure you do when cooking food?

Answer 22

Cook foods such as meat and chicken thoroughly

Question 23

What 3 things must you ensure to do when reheating food?

Answer 23

• reheat until piping hot
• don’t reheat foods more than once
• follow the manufactures instructions carefully

Question 24

What 2 things must you ensure you do when you’re serving food?

Answer 24

• serve hot foods above 63

- serve cold food at or below 4

Question 25

3 causes of food poisoning…

Answer 25

Not cooking food properly
Not storing food properly
Not handling food hygienically

Question 26

What is Campylobacter?

Answer 26

the name of a common food poisoning bacterium that is sometimes found on raw meat and raw poultry.

Question 27

3 symptoms of Camplobacter

Answer 27

Vomiting, stomach pains, headache

Question 28

Why don’t you wash raw meat in the sink?

Answer 28

Water containing campylobacter could splash around the work surface and contaminate any ready to eat foods that are prepared there.

Question 29

Name 3 foods containing campylobacter…

Answer 29

Cooked rice and pasta

Fresh cream

Question 30

3 age groups that campylobacter is very dangerous for?

Answer 30

Babies
Pregnant women
Elderly

Question 31

Name 3 types of other food poisonings…

Answer 31

Listeria
E-Coli
Salmonella

Question 32

Careers associated with food…

Answer 32

Chef, HE teacher, dietician, health promotion officer