Food Safety Key Terms Quiz

The 'Danger Zone' refers to the temperature range between 5°C and 60°C, where bacteria rapidly multiply and spread, significantly increasing the risk of food poisoning. Minimizing the time food spends within this range is crucial to prevent bacterial growth, ensuring food safety.

Cross-contamination happens when harmful bacteria spread from one food source to another, usually through direct contact. An example is using the same chopping board for raw meat and then for vegetables without cleaning it thoroughly, transferring bacteria from the meat to the vegetables.

Food Spoilage refers to the deterioration of food due to the actions of enzymes, molds, or yeasts, resulting in visible changes like moldy bread or bruised fruit. Unlike food poisoning, which is caused by harmful bacteria, food spoilage usually doesn't lead to illness but makes the food unappetizing.

<p>Infective food poisoning is caused by living pathogens that invade the body's tissues, while Toxic food poisoning is caused by toxins released by bacteria in the food, either before or after consumption. They are distinct in the way the bacteria affect the body.</p> Signup and view all the answers

<p>FSANZ (Food Standards Australia New Zealand) is responsible for developing and maintaining the Australia and New Zealand Food Standards Code. They play a crucial role in ensuring consistent food safety standards across both countries, promoting public health and consumer confidence.</p> Signup and view all the answers

<p>Clean hands are essential in food preparation because they prevent the transfer of harmful bacteria from hands to food, reducing the risk of contamination. Maintaining clean hands is a core principle of hygiene, which is essential for maintaining a healthy environment and producing safe food.</p> Signup and view all the answers

<p>FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. It represents key factors that influence the growth of bacteria, which can cause foodborne illness. Understanding FATTOM allows food handlers to control these factors and prevent the growth of harmful bacteria, thereby ensuring food safety.</p> Signup and view all the answers

<p>Safe food storage involves storing food correctly to prevent spoilage and food poisoning. It includes factors like proper storage temperatures (e.g., 5°C for refrigeration, -18°C for freezing) and appropriate packaging to prevent cross-contamination. This helps control the growth of bacteria and mold, ensuring both food safety and shelf-life.</p> Signup and view all the answers

<p>HACCP (Hazard Analysis Critical Control Points) is a comprehensive food safety program that identifies potential hazards in food production, identifies critical control points to manage these hazards, and establishes procedures to monitor, control, and record the effectiveness of the program. It takes a proactive approach to ensure food safety throughout every stage of production, minimizing risks and providing a safe food supply.</p> Signup and view all the answers

<p>The Food Act 1984 aims to protect public health by ensuring that food sold in Victoria is safe, clean, and accurately labelled. This includes regulations regarding food safety practices, hygiene standards, and labelling requirements to prevent foodborne illness and inform consumers about the food they are purchasing.</p> Signup and view all the answers

<p>The first principle of HACCP involves conducting a hazard analysis. This means identifying potential hazards that could contaminate food or lead to food poisoning at any stage, from purchasing to selling. It is crucial as it allows food handlers to take proactive measures to prevent these hazards from occurring.</p> Signup and view all the answers

<p>CCPs are specific points in the food production process where control is essential to prevent or eliminate food safety hazards. These are crucial stages where hazards are most likely to occur. Identifying CCPs allows for focused attention and control measures to ensure food safety.</p> Signup and view all the answers

<p>Critical limits are specific, measurable standards set for each CCP to ensure that the hazards are controlled effectively. These limits could be time limits for storage, cooking temperatures, or other specific measurements. By establishing these limits, food handlers can ensure that the desired safety standards are met at each CCP.</p> Signup and view all the answers

<p>Monitoring critical limits involves regularly checking and verifying that the established standards for each CCP are being met. This allows food handlers to identify potential deviations from the critical limits, such as a thermometer reading indicating a cooking temperature not being reached. Monitoring is important for detecting problems early and taking corrective action to prevent food safety issues.</p> Signup and view all the answers

<p>HACCP records document all information related to critical control points, limits, and monitoring. This includes details about any corrective actions taken. These records are crucial for demonstrating that the HACCP system is being implemented effectively and can be used to improve practices over time.</p> Signup and view all the answers

<p>FSANZ stands for Food Standards Australia New Zealand, the body that sets food standards in both countries. HACCP, on the other hand, is a system for managing food safety hazards. FSANZ sets the overall food safety framework, while HACCP provides a structured approach to identify, assess, and control specific hazards within that framework.</p> Signup and view all the answers

Identifying hazards likely to cause accidents, e.g., cuts.

Avoiding contamination of foods by harmful bacteria, leading to food poisoning.

Harmful bacteria spreading from one food source to another, causing food poisoning.

Temperature range of 5-60°C where bacteria multiply rapidly in high-risk foods.

Illness caused by eating contaminated food/drink; symptoms include nausea and diarrhea.

Actions of enzymes, moulds, and yeasts causing food deterioration.

A food safety program ensuring a safe food supply through critical control points.

A set of legal requirements for food covering safety, composition, and handling in Australia and NZ.

A law in Victoria, Australia ensuring food safety and correct labeling.

An acronym describing conditions needed for bacteria growth: Food, Acidity, Time, Temperature, Oxygen, Moisture.

Stages in food production where hazards can be controlled.

Regularly check critical limits to ensure food safety.

Plans to follow when something goes wrong in food handling.

Necessary information on food packaging, including ingredients, date, and nutritional info.

The recommended time for effective handwashing to ensure hygiene: 40-60 seconds.