Questions and Answers
What is meant by a high risk food?
A high risk food is a ready to eat food generally with a high moisture and protein content that, if not stored properly, could grow harmful bacteria.
Why is a raw food such as chicken not classed as high risk?
Because you don't eat it raw. Once it's cooked and ready to eat, it can be classed as high risk.
What core temperature do you cook food to ensure all harmful bacteria it contains are killed?
75 degrees Celsius for two minutes.
What is meant by the danger zone?
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What temperature should fridges be at?
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What is meant by cross contamination?
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Why is personal hygiene important when trying to prevent cross contamination?
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What personal hygiene procedures should food handlers follow?
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How to prevent cross contamination when preparing food?
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How to prevent cross contamination when serving/storing food?
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What are food storage rules?
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Why is it important food is stored properly?
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Where should high risk foods be stored and why?
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How should foods be frozen?
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What is enzymic browning?
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How does enzymic browning occur?
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How to prevent enzymic browning?
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What are moulds and how can they contaminate food?
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How do moulds grow and multiply?
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What type of foods do yeasts affect?
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Study Notes
High-Risk Foods
- High-risk foods are ready-to-eat items with high moisture and protein content that can harbor harmful bacteria if not stored properly.
- Raw foods, like chicken, are not classified as high risk until cooked, despite containing bacteria.
Cooking Temperatures
- Food should be cooked to a core temperature of 75°C for at least two minutes to ensure harmful bacteria are killed.
- The danger zone for bacterial growth is between 5°C and 63°C, with optimal growth at 37°C.
Food Storage Guidelines
- Refrigerators should maintain a temperature between 0°C and 5°C to slow bacterial growth.
- Raw meats, poultry, and fish must be stored at the bottom of the fridge to prevent contamination by raw juices.
- Foods should be covered or stored in containers to avoid cross-contamination.
Cross-Contamination
- Cross-contamination occurs when bacteria are unintentionally transferred from one substance to another.
- Personal hygiene is critical in preventing cross-contamination; food handlers must avoid contaminating food with body substances.
Personal Hygiene Practices for Food Handlers
- Hair must be tied back and covered to prevent loose hairs from falling into food.
- Clean aprons act as barriers to protect food from contaminants on clothing.
- Remove jewelry to avoid dirt and food residue transfer to the food.
- Cuts should be covered to prevent bacterial contamination.
- Nails should be kept short to minimize the risk of dirt accumulation.
Preventing Cross-Contamination during Food Preparation
- Separate raw and cooked foods, utilizing distinct chopping boards and utensils.
- Use clean equipment and sanitize work surfaces with antibacterial spray and cloth.
- Thoroughly wash vegetables to eliminate traces of bacteria.
- Cover prepared foods to safeguard them from pests and dust.
Serving and Storing Food Safely
- Serve hot food immediately or keep it covered above 63°C for up to two hours.
- Store food in the fridge covered and in containers, ensuring raw meats are stored at the bottom.
- Defrost food thoroughly in a cool place to ensure safe cooking temperatures are reached.
Food Storage Rules
- Store food promptly after purchase in the correct location and temperature.
- Avoid leaving high-risk foods in warm conditions.
- Regularly check use-by and best-before dates, as well as refrigerator and freezer temperatures.
Importance of Proper Food Storage
- Proper storage prevents cross-contamination and preserves food quality, flavor, and nutritional value while reducing waste.
Storage Guidelines for High-Risk Foods
- Store high-risk items, such as raw meats, dairy, and shellfish, in a refrigerator at 0°C to 5°C.
- Foods should be covered to prevent tainting from other food odors, with adequate space for air circulation.
- Differentiate storage levels: dairy on the top shelf, cooked meats below, and raw meats at the bottom.
Freezing Foods
- Foods should be frozen at temperatures between -18°C and -24°C and covered to prevent flavor transfer.
- Clearly label frozen foods with their contents and freezing dates; regularly clean and defrost freezers for optimal performance.
Enzymic Browning
- Enzymic browning is the discoloration of fruits or vegetables caused by enzymatic reactions with oxygen.
- Occurs when plant cells are damaged, mixing enzymes with oxygen and substrates.
Prevention of Enzymic Browning
- Add acids to denature enzymes, cook food to heat-denature enzymes, or blanch fruits/vegetables.
Moulds and Food Contamination
- Moulds are fungi that can contaminate food by growing on it and producing toxins, which spoil appearance and flavor.
- Moulds require specific conditions (pH, temperature, moisture) to thrive and reproduce through airborne spores.
Yeasts and Food
- Yeasts affect high-sugar foods, fermenting sugars to produce ethanol and carbon dioxide.
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