Home Economics - Food Hygiene and Storage

Card Set Information

Author:
mshowley
ID:
207329
Filename:
Home Economics - Food Hygiene and Storage
Updated:
2013-03-14 19:05:13
Tags:
Food Hygiene Storage
Folders:

Description:
Food Hygiene and Storage
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user mshowley on FreezingBlue Flashcards. What would you like to do?


  1. What is food spoilage?
    This is when food goes rotten or bad
  2. What causes food spoilage?
    Enzymes

    Micro-organisms
  3. How do enzymes spoil food?
    They cause them to ripen and eventually rot
  4. How do moulds spoil food?
    They cause a fluffy beard to grow on food
  5. How does yeast spoil food?
    They attack the food
  6. How do bacteria spoil food?
    They cause food to go off and can also cause food poisoning
  7. What causes food poisoning?
    It occurs when bacteria multiply to unacceptable levels on food and then the food is eaten
  8. What are the symptoms of food poisoing?
    Cramps

    Nausea

    Vomiting

    Diarrhoea
  9. Name two different food poisoning bacteria
    Campylobacter

    Salmonella

    Staphylococci

    Listeria

    E.coli
  10. List the conditions needed for the growth of micro-organisms
    Food

    Moisture

    Time

    Air

    Warmth
  11. What are the main ways food is infected by bacteria?
    Unhygienic people

    Pets, vermin and insects

    Dirt and grease

    Cross-contamination
  12. List the rules of food handlers
    Wear an apron

    Tie back hair

    Wash hands

    Remove jewellery

    Cover cuts

    Never cough or sneeze over food
  13. List the rules for preparing and storing food to minimise the chance of food poisoning
    Check expiry dates

    Keep foods covered

    Store food in the fridge

    Cook food thoroughly

    Reheat leftovers thoroughly

    Prepare and store raw meat separate from cooked meat
  14. List kitchen rules for minimising the chance of food poisoning
    No smoking in the kitchen

    No pets in the kitchen

    Disinfect floor, sink and fridge regularly

    Empty bin every day

    Cloths and moths should be kept clean

    Disinfect tables and equipment regularly 
  15. What do the letters HACCP stand for?
    Hazard Analysis Critical Control Points
  16. What is meant by cross-contamination?
    This is when raw meat comes in contact with cooked meat
  17. How can cross-contamination be prevented?
    By having colour coded chopping boards
  18. Why do some kitchens use colour coded chopping boards?
    To stop raw food and cooked food from coming in contact with each other
  19. What is meant by the term shelf life?
    This is how long food remains fit to eat depending on storing it correctly
  20. What is meant by the term perishable?
    Food that goes off in 3 or 4 days eg. meat, milk
  21. What is meant by the term semi-perishable?
    Food that lasts a week or so eg. fruit and vegetables
  22. What is meant by the term non-perishable?
    Food that lasts unopened for at least a month eg. breaskfast cereals
  23. At what temperature should food be frozen?
    At -18 degrees or below
  24. What do star markings 1 to 4 mean on a fridge or freezer?
    It tells us how long a food can be stored for
  25. Name different types of packaging for food storage
    Aluminium foil

    Plastic bacgs

    Clingfilm

    Plastic boxes and containers

    Greaseproof paper

What would you like to do?

Home > Flashcards > Print Preview