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27 Cards in this Set
- Front
- Back
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Microorganism
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Tiny living thing that can only be seen through a microscope
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Contaminate
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To spoil or dirty food
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Pathogenic
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Causing disease
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Microorganisms that cause food spoilage are..
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Bacteria, yeasts and moulds
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What are the four things bacteria need to grow
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Food Moisture, time and warmth
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What is the ideal temperature for bacteria growth
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In the danger zone 5-63C , preferred temperature 37C
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Salmonella the most common form of food poisoning main sources
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Eggs and poultry
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Campylobacter poisoning symptoms are diarrhoea and headaches .. caught from
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Meat, poultry and shellfish
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Staphylococcus aureus that causes food poisoning is found...
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In the nose, throat and skin of humans
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What are bacteria doing at -18C
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They are dormant (not growing) this is the freezer
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What are bacteria doing at 0 to 5C
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Reproducing extremely slowly
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What is key about the temperature 72C
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This when bacteria is at a safe level
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High risk foods are...
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Meat, eggs, dairy produce, fish and cooked rice
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Chilling food
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Extends the shelf life
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The temperature food should be reheated to
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Above 72C only once
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Food probes should be cleaned with ....
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an antibacterial wipe
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Good personal hygiene is...
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Clean apron. hair back or covered, no jewellery, washing hands
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Cuts should be covered with
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blue waterproof plaster
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If a food worker is ill
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They should report sickness to supervisor
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Good kitchen hygiene is...
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Using colour coded chopping boards, equipment and surfaces clean, avoiding cross contamination storing raw and cooked foods apart
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Ambient storage
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Is storage in a cupboard at room temperature
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The three types of contaminants are..
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Physical , biological, chemical
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Physical contaminants are
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hair, string, washer things you can see with naked eye
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Chemical contaminants are ..
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Bleach, fly spray, washing up liquid
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Biological contaminants are...
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Bacteria, moulds, yeast
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FIFO means
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First in first out important in stock rotation
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Hot holding |
keeping food above 63C |
