Principles of Food Safety Flashcards

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?

Temperatures between 5-63 degrees Celsius in which bacteria multiply and grow quickly. Signup and view all the answers

What temperature should fridges be at?

Fridges should be set at a temperature between 0-5 degrees Celsius. Signup and view all the answers

What is meant by cross contamination?

The process in which bacteria or other microorganisms are unintentionally transferred from one substance to another by touch. Signup and view all the answers

Why is personal hygiene important when trying to prevent cross contamination?

So people who handle food do not contaminate it with their body. Signup and view all the answers

What personal hygiene procedures should food handlers follow?

Tie back and cover hair, wear a clean apron, remove jewelry, cover cuts, keep nails short, and wash hands regularly. Signup and view all the answers

How to prevent cross contamination when preparing food?

Keep raw and cooked foods separate, use separate chopping boards and utensils, and clean work surfaces. Signup and view all the answers

How to prevent cross contamination when serving/storing food?

Serve hot food immediately or keep it above 63 degrees Celsius. Store food covered and at the right temperatures. Signup and view all the answers

What are food storage rules?

Store food immediately at the correct temperature, avoid leaving high-risk food out, and regularly check expiration dates. Signup and view all the answers

Why is it important food is stored properly?

To prevent cross contamination, preserve flavor, appearance, and nutritional value, and prevent food wastage. Signup and view all the answers

Where should high risk foods be stored and why?

In a fridge between 0-5 degrees Celsius to slow down the growth of bacteria. Signup and view all the answers

How should foods be frozen?

In a freezer between -18 and -24 degrees Celsius, covered and clearly labelled. Signup and view all the answers

What is enzymic browning?

The discoloration of fruits or vegetables due to the reaction of enzymes with plant cell substances and oxygen from the air. Signup and view all the answers

How does enzymic browning occur?

When plant cells are broken open, enzymes mix with oxygen and substances in the vacuole, which are then oxidized. Signup and view all the answers

How to prevent enzymic browning?

By adding an acid, cooking the food, or blanching the vegetables or fruit. Signup and view all the answers

What are moulds and how can they contaminate food?

Moulds are microorganisms related to fungi that can grow on food and produce waste toxins. Signup and view all the answers

How do moulds grow and multiply?

Moulds need the right conditions of pH, temperature, and moisture to multiply and spread through airborne spores. Signup and view all the answers

What type of foods do yeasts affect?

Foods high in sugar. Signup and view all the answers

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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Description

Test your knowledge on the principles of food safety with these flashcards. Explore topics like cross-contamination, personal hygiene, and food storage to ensure safe food preparation and storage practices. Perfect for anyone looking to enhance their food safety skills.