Food Studies Key Terms Revision

Infective food poisoning is caused by living pathogens that invade the body's tissues, such as Salmonella bacteria in raw chicken, while toxic food poisoning is caused by toxins released by bacteria in food, like Staphylococcus aureus in unrefrigerated ham.

The Danger Zone is the temperature range of 5°C to 60°C, where harmful bacteria multiply rapidly in high-risk foods like meat, fish, and dairy products. This rapid growth increases the risk of food poisoning.

Three important safe work practices are: using oven mits on hot trays to prevent burns, keeping knives sharp to avoid slipping and cutting, and washing hands thoroughly before and after handling food to prevent cross-contamination.

<p>Cross-contamination is the spread of harmful bacteria from one food source to another, leading to potential food poisoning. An example is using the same chopping board for raw chicken and vegetables without properly washing and sanitizing it.</p> Signup and view all the answers

<p>FSANZ is responsible for developing and maintaining the Australia and New Zealand Food Standards Code, which sets legal requirements for all food sold in Australia.</p> Signup and view all the answers

<p>'Food Standards' refer to a collection of individual standards for all food sold in Australia, while 'Food Laws' are broader rules and regulations that cover all food production, import, and sale in Australia.</p> Signup and view all the answers

<p>Good hygiene is crucial to prevent food contamination by harmful bacteria, reducing the risk of food poisoning. Two specific examples of hygiene practices are washing hands thoroughly before and after handling food and cleaning all surfaces and equipment regularly.</p> Signup and view all the answers

<p>HACCP (Hazard Analysis Critical Control Points) is a food safety program that identifies potential hazards in the food production process and establishes critical control points to prevent those hazards. This ensures a safe food supply by minimizing risks throughout the entire process.</p> Signup and view all the answers

<p>The Food Act 1984 in Victoria, Australia aims to ensure food safety, cleanliness, and accurate labelling to protect public health.</p> Signup and view all the answers

<p>FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, which are the key factors that influence bacterial growth and food safety.</p> Signup and view all the answers

<p>This step in HACCP identifies key stages in food production where hazards are most likely to occur and need control, ensuring that safety measures are targeted effectively.</p> Signup and view all the answers

<p>This step outlines a plan for responding to situations where critical limits are not met, like discarding contaminated food or fixing malfunctioning equipment, preventing further risks.</p> Signup and view all the answers

<p>This step focuses on ensuring that the HACCP system is being followed consistently, using regular checks of food, equipment, and hygiene practices to confirm effectiveness.</p> Signup and view all the answers

<p>Records should include information about HACCP critical points, limits, and monitoring, allowing for future improvements and providing evidence of HACCP implementation.</p> Signup and view all the answers

<p>The 'M' in MISDRAWNPATCH stands for the manufacturer's name, which helps consumers identify the source of the product and allows for traceability in case of issues.</p> Signup and view all the answers

<p>The 'A' represents allergy advice, which is crucial for individuals with food allergies to identify potential allergens and make informed decisions about their food choices.</p> Signup and view all the answers

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Identifying hazards likely to cause accidents, such as cuts.

Avoiding contamination of foods by harmful bacteria.

Harmful bacteria spreading from one food source to another.

The temperature range of 5-60°C where bacteria multiply rapidly.

An illness caused by eating contaminated food or drink.

A set of legal requirements for food in Australia.

A food safety program that ensures safe food supply.

Actions of enzymes, moulds, and yeasts that cause deterioration.

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

Factors affecting bacterial growth: Food, Acidity, Time, Temperature, Oxygen, Moisture.

Key stages in food production where controls are necessary to prevent hazards.

Identify potential hazards in food handling to prevent contamination.

Regular checks to ensure that food safety standards are met.

Standards for information on food packaging, ensuring consumer safety.

A framework including hazard analysis, monitoring, and records to ensure food safety.