Food Studies Test Revision PDF

FOOD STUDIES TEST REVISION KEY TERMS **Safety:** identifying hazards likely to cause accidents eg. cuts **Safe work practises:** preventing accidents through careful use of tools and equipment eg. using oven mits on hot trays **Hygiene:** avoiding contamination of foods by harmful bacteria, like...

FOOD STUDIES TEST REVISION KEY TERMS **Safety:** identifying hazards likely to cause accidents eg. cuts **Safe work practises:** preventing accidents through careful use of tools and equipment eg. using oven mits on hot trays **Hygiene:** avoiding contamination of foods by harmful bacteria, likely to result in food poisoning eg. wash hands **Health:** following hygiene practises and maintaining a clean environment eg. clean bench **Food Spoilage:** actions of enzymes, moulds, yeasts on foods which may result in signs of deterioration eg. mouldy bread, bruised fruit **Food Poisoning:** a common illness, caused by eating contaminated food or drink. Symptoms include nausea, vomiting, abdominal cramping, diarrhea **Cross-Contamination:** harmful bacteria spreading from one food source to another, likely to cause food poisoning eg. raw and cooked foods on same chopping board **Danger Zone:** the temperature range 5-60° when bacteria multiplies and spreads rapidly in high-risk foods such as meat, fish and dairy **Safe food storage:** storing foods safely to avoid food spoilage or food poisoning eg. correct storage temperature for refrigerator is 5°C and freezer -18°C **Toxin:** a poisonous substance produced by living cells or organisms that is active at very low concentrations **Microorganism:** a single celled organism that is not visible with the naked eye. Three types connected with food are yeast, mould and bacteria **Toxic food poisoning:** caused by the action of a toxin released by bacteria found in food, prior or after eaten **Infective food poisoning:** caused by living pathogens that invade the tissue of the body **FSANZ (Food Standards Australia New Zealand):** FSANZ are responsible for the development and maintenance of the Australia and New Zealand Food Standards Code **Food-borne illness:** an illness caused by eating food that has harmful microorganisms in it eg. gastro **Food standards:** a collection of individual standards for all food sold in Australia **Food laws:** rules and regulations that cover all food produced, imported and sold in Australia **Food Standards Code:** a set of legal requirements for food in Australia and New Zealand. It covers safety, composition, labelling, handling, and more. The code is developed by Food Standards Australia New Zealand (FSANZ) **HACCP (Hazard Analysis Critical Control Points):** a food safety program that ensures safe food supply. This system identifies specific hazards and measures for their control to ensure food safety. **The Food Act 1984:** a law in Victoria, Australia, that ensures food is safe, clean, and correctly labelled to protect public health. ACRONYMS **F** -- **food**: food contains the nutrients that bacteria need to multiply **A** -- **acidity**: bacteria grow best in an acidic environment **T** -- **time**: a single bacteria cell can multiply into 1.7 billion bacteria in just 8 hours **T** -- **temperature**: bacteria grow best in a small temperature range **O** -- **oxygen**: bacteria need oxygen to survive **M** -- **moisture**: bacteria need moisture to thrive and grow **F** ood **S** tandards **A** ustralia **N** ew **Z** ealand **H** azard **A** nalysis **C** ritical **C** ontrol **P** oints HANDWASHING - 40-60 seconds: sing happy birthday twice Seven Principles of HACCP: 1. **✓ Conduct** **a** **hazard** **analysis:** identify potential hazards in purchasing, storing, producing, transporting or selling food to prevent contamination or food poisoning 2. **✓ Determine** **critical** **control** **points:** identify key stages in food production where hazards are most likely to occur and need to be controlled. 3. **✓ Establish** **critical** **limits:** set specific limits for each control point, to prevent issues such as storage time or cooking temperature. 4. **✓ Monitor** **critical** **limits:** regularly check and monitor critical limits, like using timers or thermometers. 5. **✓ Establish** **corrective** **action:** create a plan if something goes wrong, such as discarding food or fixing equipment if it isn't working properly. 6. **✓ Verify** **if** **HACCP** **is** **working**: ensure HACCP is always being followed, with regular checks on food, equipment and hygiene. 7. **✓ Set** **up** **records:** record all HACCP critical points, limits and monitoring, to improve practises in the future and prove that a HACCP record has been put in place. **M** -- manufacturer name **I** -- ingredients list (including additives) **S** -- storage instructions **D** -- date -- use by or best before **R** -- recall information **A** -- allergy advice **W** -- weight **N** -- nutritional information **P** -- percentage labelling **A** -- address where produced **T** -- title/name of product **C** -- country of origin **H** -- health claims ☐ HACCP ☐ FSANZ ☐ what's on food labelling? ☐ key terms ☐ contamination = food poisoning ☐ hygiene ☐ food act ☐ FATTOM ☐ bacteria (danger zone)