Food - a fact of life



-666750-299720What are the four main symptoms of food poisoning?VomitingNauseaStomach painDiarrhoea020000What are the four main symptoms of food poisoning?VomitingNauseaStomach painDiarrhoea3116269-77470What causes the most cases of food poisoning?Pathogenic (harmful) bacteria.020000What causes the most cases of food poisoning?Pathogenic (harmful) bacteria.31254707499350Why is raw meat not regarded as a high risk food?Meat is not usually eaten raw and therefore any bacteria present would be killed once the meat has been thoroughly cooked.020000Why is raw meat not regarded as a high risk food?Meat is not usually eaten raw and therefore any bacteria present would be killed once the meat has been thoroughly cooked.31159454873625Why is cooked rice regarded as a high risk food?Dried rice can be contaminated with spores of the food poisoning bacteria, Bacillus cereus. 020000Why is cooked rice regarded as a high risk food?Dried rice can be contaminated with spores of the food poisoning bacteria, Bacillus cereus. 31256602136082Which four groups in the population are more vulnerable to food poisoning?The elderlyThe very youngPregnant womenThose that are already ill or have suppressed immune systems00Which four groups in the population are more vulnerable to food poisoning?The elderlyThe very youngPregnant womenThose that are already ill or have suppressed immune systems-6350007489429Name four high risk foods.Answer should include four of the following:Cooked meat, poultry and fish;Dairy products – milk, cream and cheese;Cooked and lightly cooked eggs;Gravy made from meat juices;Cooked rice.020000Name four high risk foods.Answer should include four of the following:Cooked meat, poultry and fish;Dairy products – milk, cream and cheese;Cooked and lightly cooked eggs;Gravy made from meat juices;Cooked rice.-6326645137785What are the most common sources of Salmonella bacteria?Poultry including chickens, ducks, geese and their eggs.020000What are the most common sources of Salmonella bacteria?Poultry including chickens, ducks, geese and their eggs.-6305552493334What is another name for harmful bacteria?Pathogenic bacteria.020000What is another name for harmful bacteria?Pathogenic bacteria.3139307-364575Explain cross-contamination.When food either directly or indirectly comes into contact with a source of infection. Bacteria could be transferred by people, equipment or pests.00Explain cross-contamination.When food either directly or indirectly comes into contact with a source of infection. Bacteria could be transferred by people, equipment or pests.-621665-128138Name the food poisoning bacteria that is commonly found in humans (nose, throat, ears and on hair).Staphylococcus Aureus020000Name the food poisoning bacteria that is commonly found in humans (nose, throat, ears and on hair).Staphylococcus Aureus-6280152016125Name the four requirements for bacterial growth.FoodWarmthMoisture Time00Name the four requirements for bacterial growth.FoodWarmthMoisture Time31256597393589Which of the following temperatures is within the ‘Danger Zone’.Choose one of the following answers:a)2°Cb)8°Cc)65°Cd)78°C00Which of the following temperatures is within the ‘Danger Zone’.Choose one of the following answers:a)2°Cb)8°Cc)65°Cd)78°C-6330767393305Explain the ‘Danger Zone’.Within this range of temperatures (5°C to 63°C) bacteria will multiply most rapidly if they have food, moisture and time.00Explain the ‘Danger Zone’.Within this range of temperatures (5°C to 63°C) bacteria will multiply most rapidly if they have food, moisture and time.31120124827811What is the optimum temperature for bacterial multiplication?37°C00What is the optimum temperature for bacterial multiplication?37°C-6959604767485State the three ways that the moisture content of food can be reduced?Drying foodAdding saltAdding sugar00State the three ways that the moisture content of food can be reduced?Drying foodAdding saltAdding sugar31194792018689What is binary fission?Bacteria multiply by splitting in two – this process is known as binary fission.Some bacteria only take between 10 and 20 minutes to divide if the conditions are correct.00What is binary fission?Bacteria multiply by splitting in two – this process is known as binary fission.Some bacteria only take between 10 and 20 minutes to divide if the conditions are correct.3166110-337820What happens to bacteria when food is frozen?They become dormant and do not multiply.00What happens to bacteria when food is frozen?They become dormant and do not multiply.-645160-335270Bacteria will grow rapidly within a range of temperatures known as the ‘Danger Zone’. What is the temperature range?5°C to 63°C00Bacteria will grow rapidly within a range of temperatures known as the ‘Danger Zone’. What is the temperature range?5°C to 63°C31666037526949What is the minimum temperature at which hot food should be stored?64°C – outside the danger zone00What is the minimum temperature at which hot food should be stored?64°C – outside the danger zone-6000758522108You should follow the cooking instructions (oven temperature and time) and ensure that it is piping hot.00You should follow the cooking instructions (oven temperature and time) and ensure that it is piping hot.-6413507526655At home, you might not have an electronic probe to check the temperature of food. How would you know it was safe to eat?00At home, you might not have an electronic probe to check the temperature of food. How would you know it was safe to eat?31705554855845You made beef lasagne last night for dinner and did not eat it all. You were planning on eating the rest tonight. What temperature should the core, or middle, of the lasagne be after reheating to ensure it is safe to eat?At least 75°C00You made beef lasagne last night for dinner and did not eat it all. You were planning on eating the rest tonight. What temperature should the core, or middle, of the lasagne be after reheating to ensure it is safe to eat?At least 75°C-6350004858385If you wanted to use an electronic probe to check that a meat pie was cooked, what temperature should the core (or middle) of the pie be?At least 75°C00If you wanted to use an electronic probe to check that a meat pie was cooked, what temperature should the core (or middle) of the pie be?At least 75°C31617032158365What is the recommended freezer temperature?-18°C00What is the recommended freezer temperature?-18°C-7118352160270Why would bacteria not multiply in a freezer?Bacteria need moisture to multiply. In a freezer, the moisture in food turns to ice and therefore can’t be used by the bacteria.00Why would bacteria not multiply in a freezer?Bacteria need moisture to multiply. In a freezer, the moisture in food turns to ice and therefore can’t be used by the bacteria.3193415-241661What are toxins?Toxins are poisons produced on the food or in the gut by bacteria. 00What are toxins?Toxins are poisons produced on the food or in the gut by bacteria. -705485-360680Pregnant women are advised not to eat some soft cheeses such as brie or camembert. Why is this?Some soft cheeses are made from unpasteurised (raw) milk.Raw milk may contain food poisoning bacteria such as Listeria which can be harmful to the unborn child.00Pregnant women are advised not to eat some soft cheeses such as brie or camembert. Why is this?Some soft cheeses are made from unpasteurised (raw) milk.Raw milk may contain food poisoning bacteria such as Listeria which can be harmful to the unborn child.30810207487285Give four examples of physical contaminants.Answer could include four of the following:glass;nuts, bolts;packaging materials;bones, shells;jewellery;cigarette ends;plasters;hair;Finger nails.00Give four examples of physical contaminants.Answer could include four of the following:glass;nuts, bolts;packaging materials;bones, shells;jewellery;cigarette ends;plasters;hair;Finger nails.-6718302867659Bacteria are needed for:Breaking down foods and absorbing nutrients in the gut;Sewage treatment;Medicine, e.g. penicillin.00Bacteria are needed for:Breaking down foods and absorbing nutrients in the gut;Sewage treatment;Medicine, e.g. penicillin.-6684188454997Reduce the risk of someone touching their hair and getting bacteria on their hands and then on the food (cross-contamination).00Reduce the risk of someone touching their hair and getting bacteria on their hands and then on the food (cross-contamination).-6686557512685Why should long hair be tied up?Hair should be tied up to:Stop it falling into food;00Why should long hair be tied up?Hair should be tied up to:Stop it falling into food;-6684182163379Are all bacteria harmful?No, not all bacteria are harmful.00Are all bacteria harmful?No, not all bacteria are harmful.31997274830786What does personal hygiene mean?Personal hygiene means ensuring that your hands are thoroughly washed and dried regularly, that you wear clean clothes and tie long hair up. 00What does personal hygiene mean?Personal hygiene means ensuring that your hands are thoroughly washed and dried regularly, that you wear clean clothes and tie long hair up. -6737354819650Can you see food poisoning bacteria?No you cannot see, smell or taste food poisoning bacteria.You can see food spoilage bacteria though.00Can you see food poisoning bacteria?No you cannot see, smell or taste food poisoning bacteria.You can see food spoilage bacteria though.30861002165350What is a pathogen?A pathogen is a harmful bacteria causing food borne disease or food poisoning.00What is a pathogen?A pathogen is a harmful bacteria causing food borne disease or food poisoning.3125660-378224What is the reason for drying your hands thoroughly after washing them?Because bacteria are more easily spread by wet hands.00What is the reason for drying your hands thoroughly after washing them?Because bacteria are more easily spread by wet hands.-641123-378224Give two examples of chemical contaminants.Answer should include two of the following:pesticides;fertilisers;cleaning chemicals.00Give two examples of chemical contaminants.Answer should include two of the following:pesticides;fertilisers;cleaning chemicals.-6959607649210How is the time in which food is on sale controlled?By using date marks:Use by date;Best before date.00How is the time in which food is on sale controlled?By using date marks:Use by date;Best before date.31934152231390You have cooked a pork stir fry. What is the maximum time which should be allowed for cooling before it is refrigerated?A maximum of two hours.00You have cooked a pork stir fry. What is the maximum time which should be allowed for cooling before it is refrigerated?A maximum of two hours.-6411232122435Explain one way food could be contaminated with food poisoning bacteria during processing. 00Explain one way food could be contaminated with food poisoning bacteria during processing. 31251776093460Vinegar, which has an acid PH, is unsuitable for bacterial growth. 00Vinegar, which has an acid PH, is unsuitable for bacterial growth. 31256604851988Pickled onions and pickled eggs are often found for sale in traditional fish and chip shops. Explain how this preservation method prevents bacterial growth.00Pickled onions and pickled eggs are often found for sale in traditional fish and chip shops. Explain how this preservation method prevents bacterial growth. -6432554688205Preservation techniques can be used to increase the shelf life of foods. Name two preservation techniques.00Preservation techniques can be used to increase the shelf life of foods. Name two preservation techniques.-9004305488304DryingSaltingHigh temperatures such as canning, sterilisation or ultra-heat treatment PicklingFreezing and refrigeration (short term)00DryingSaltingHigh temperatures such as canning, sterilisation or ultra-heat treatment PicklingFreezing and refrigeration (short term)-6337302783205At the abattoir/during slaughterPoor personal hygiene of food handlers, e.g. sneezing or coughing over food, not washing hands after going to the toilet, not wearing clean clothing or tying long hair up, dirty chopping boards or equipment00At the abattoir/during slaughterPoor personal hygiene of food handlers, e.g. sneezing or coughing over food, not washing hands after going to the toilet, not wearing clean clothing or tying long hair up, dirty chopping boards or equipment31248358114959Cooked meats are moist, high in protein and ready to eat. This means that they are regarded as high risk foods in which bacteria might multiply rapidly if the conditions are right.00Cooked meats are moist, high in protein and ready to eat. This means that they are regarded as high risk foods in which bacteria might multiply rapidly if the conditions are right.31254707338695A packet of sliced roast beef has a ‘use by date’ on the label. Explain why this is.00A packet of sliced roast beef has a ‘use by date’ on the label. Explain why this is.3262137-296336You have found a can of peaches in your cupboard at home which has a ‘best before’ date of a month ago. Would it be safe to eat the peaches?00You have found a can of peaches in your cupboard at home which has a ‘best before’ date of a month ago. Would it be safe to eat the peaches?-628015-296545Why should foods with a ‘use by’ date not be eaten beyond that date?Bacteria might have multiplied to a dangerous level making the food no longer safe to eat.00Why should foods with a ‘use by’ date not be eaten beyond that date?Bacteria might have multiplied to a dangerous level making the food no longer safe to eat.31667454877435Why should a food handler not wear nail varnish when working?Nail varnish can chip off into food. In addition, where the nail varnish has chipped on the nail, bacteria can be harboured.00Why should a food handler not wear nail varnish when working?Nail varnish can chip off into food. In addition, where the nail varnish has chipped on the nail, bacteria can be harboured.31667452962910After using the toilet; after touching or brushing your hair; after handling refuse or waste food; in between handling raw and cooked foods; after eating, smoking or blowing your nose; on entering a food preparation area and before using any equipment or handling any food.00After using the toilet; after touching or brushing your hair; after handling refuse or waste food; in between handling raw and cooked foods; after eating, smoking or blowing your nose; on entering a food preparation area and before using any equipment or handling any food.32302458388379Food Hygiene Regulations require that dressings and plasters must be waterproof. Fabric plasters could allow infected fluid and bacteria to pass through from the wound and contaminate food.00Food Hygiene Regulations require that dressings and plasters must be waterproof. Fabric plasters could allow infected fluid and bacteria to pass through from the wound and contaminate food.32753307649210Why it is important that plasters or dressings used in food production areas are waterproof?00Why it is important that plasters or dressings used in food production areas are waterproof?-6274758468644You should cover the cut with a waterproof dressing or plaster. Wearing a plastic glove on the hand as well would provide added protection.00You should cover the cut with a waterproof dressing or plaster. Wearing a plastic glove on the hand as well would provide added protection.-6280157649210You have a cut on your finger and need to work with food. What should you do?00You have a cut on your finger and need to work with food. What should you do?-6280154906010Why is it important to wear clean protective clothing such as an apron when preparing and cooking food?Protective clothing prevents dirt and bacteria from clothes contaminating food.00Why is it important to wear clean protective clothing such as an apron when preparing and cooking food?Protective clothing prevents dirt and bacteria from clothes contaminating food.31666032204322State two occasions when you think that it is particularly important to thoroughly wash your hands.00State two occasions when you think that it is particularly important to thoroughly wash your hands.-6254753255076Although hands may look clean, they may be contaminated with food poisoning bacteria. 020000Although hands may look clean, they may be contaminated with food poisoning bacteria. -6274752204322Why is it important that hands are washed thoroughly before, during and after handling food and cooking?00Why is it important that hands are washed thoroughly before, during and after handling food and cooking?3275330729701Yes, eating food beyond its best before date would not usually do you any harm.020000Yes, eating food beyond its best before date would not usually do you any harm.3166603-350928Some foods are known as ‘high risk foods’. Explain what a ‘high risk food is’.Foods on which bacteria grow easily, usually moist protein foods, and those which will not undergo any further cooking before serving.00Some foods are known as ‘high risk foods’. Explain what a ‘high risk food is’.Foods on which bacteria grow easily, usually moist protein foods, and those which will not undergo any further cooking before serving.-596786-347241What is the main purpose of a stock rotation system?To make sure that food is used in date order.00What is the main purpose of a stock rotation system?To make sure that food is used in date order.31661108249958FalseFood must be thoroughly cooked all the way through to ensure.00FalseFood must be thoroughly cooked all the way through to ensure.31666047554244True or false – If food is cooked on the outside, it will be cooked on the inside.00True or false – If food is cooked on the outside, it will be cooked on the inside.-6001797540597What could an Environmental Health Officer do if they found that a food premises presented an imminent risk to health?Take immediate action and close the business down.00What could an Environmental Health Officer do if they found that a food premises presented an imminent risk to health?Take immediate action and close the business down.-6007104838065Why are food pests attracted to food premises?Access to:food;water supplies;shelter.00Why are food pests attracted to food premises?Access to:food;water supplies;shelter.31666032190675How effective are detergents against bacteria?Detergents are not effective against bacteria. Detergents remove grease, dirt and grime.00How effective are detergents against bacteria?Detergents are not effective against bacteria. Detergents remove grease, dirt and grime.-6007102190115Name two of the conditions that bacteria need to multiply.Answer should include two of the following:warmth;sufficient time;a source of food;moisture.00Name two of the conditions that bacteria need to multiply.Answer should include two of the following:warmth;sufficient time;a source of food;moisture.30994354832350When must foods marked with a ‘use by’ date be sold?Before the ‘use by’ date.00When must foods marked with a ‘use by’ date be sold?Before the ‘use by’ date.3207546-323632What is contamination?The presence of any harmful substance or object in food. Contamination could be:microbiological; physical or chemical00What is contamination?The presence of any harmful substance or object in food. Contamination could be:microbiological; physical or chemical-608330-331470What is a ‘core temperature’?The temperature at the centre or the thickest part of the food.00What is a ‘core temperature’?The temperature at the centre or the thickest part of the food.31529557595188You have opened a can of soup and only used half of it for lunch. You want to keep the rest for lunch tomorrow – what should you do with it?Decant the rest into a suitable container, cover and put it in the fridge.00You have opened a can of soup and only used half of it for lunch. You want to keep the rest for lunch tomorrow – what should you do with it?Decant the rest into a suitable container, cover and put it in the fridge.31584902360295What is a hazard?Something that could cause harm.00What is a hazard?Something that could cause harm.-6140452190115Why should you store items containing nuts and seeds in sealed containers?They may cause some consumers to have allergic reactions.00Why should you store items containing nuts and seeds in sealed containers?They may cause some consumers to have allergic reactions.31877004982845When shopping, why should you buy frozen foods last?So they do not thaw before you get home.00When shopping, why should you buy frozen foods last?So they do not thaw before you get home.-6153157593965What is the safest way to ensure that chicken is thoroughly cooked?Cook until the juices are clear and no pink bits remain.00What is the safest way to ensure that chicken is thoroughly cooked?Cook until the juices are clear and no pink bits remain.-6127754989195Why do you need to thaw a frozen chicken thoroughly before cooking it?Bacteria can survive the cooking process.00Why do you need to thaw a frozen chicken thoroughly before cooking it?Bacteria can survive the cooking process.3125660-282689What type of food hazard is it when you find a plaster in your food?Choose one of the following answers:a) chemicalb) physicalc) biological00What type of food hazard is it when you find a plaster in your food?Choose one of the following answers:a) chemicalb) physicalc) biological-654770-364575How many times should you reheat leftovers?Choose one of the following answers:a) as many times as you like;b) you should only reheat leftovers once;c) four times;d) twice.00How many times should you reheat leftovers?Choose one of the following answers:a) as many times as you like;b) you should only reheat leftovers once;c) four times;d) twice.30810207582535What does COSHH stand for?Control of Substances Hazardous to Health.COSHH is the law that requires employers to control substances that are hazardous to health.00What does COSHH stand for?Control of Substances Hazardous to Health.COSHH is the law that requires employers to control substances that are hazardous to health.30810202134235What is the best way to defrost meat, fish and poultry?Choose one of the following answers:a) on the work surface;b) in the fridge;c) in the microwave;d) in the fridge or the microwave.00What is the best way to defrost meat, fish and poultry?Choose one of the following answers:a) on the work surface;b) in the fridge;c) in the microwave;d) in the fridge or the microwave.31584904857181Explain the term ‘clean as you go’.Cleaning and tidying away as you are cooking. Not leaving all the washing up to the end!00Explain the term ‘clean as you go’.Cleaning and tidying away as you are cooking. Not leaving all the washing up to the end!-6546855846464a) people;b) pests and pets;c) cleaning chemicals;d) contaminated raw food such as meat/fish00a) people;b) pests and pets;c) cleaning chemicals;d) contaminated raw food such as meat/fish-7099584755809Which one of the following is not a source of food poisoning bacteria in the kitchen?Choose one of the following answers:00Which one of the following is not a source of food poisoning bacteria in the kitchen?Choose one of the following answers:-6543533009265Steak is safe to eat 'rare'. Whole cuts of beef or lamb, such as steaks, cutlets and joints only have bacteria on the outside, so as long as the outside is fully cooked any bacteria will be killed.00Steak is safe to eat 'rare'. Whole cuts of beef or lamb, such as steaks, cutlets and joints only have bacteria on the outside, so as long as the outside is fully cooked any bacteria will be killed.-6547702163380True or false – It is safe to eat steak rare.True00True or false – It is safe to eat steak rare.True-7099308616950It should be covered and placed at the bottom of the fridge, below any cooked foods.00It should be covered and placed at the bottom of the fridge, below any cooked foods.-6553207484745You have prepared some raw chicken and need to store it in the fridge. How should it be stored and where in the fridge would you put it?00You have prepared some raw chicken and need to store it in the fridge. How should it be stored and where in the fridge would you put it?31275467675615Explain what detergents (such as washing up liquid) do.Detergents dissolve grease and remove dirt.This is caused by a reduction of water surface tension.00Explain what detergents (such as washing up liquid) do.Detergents dissolve grease and remove dirt.This is caused by a reduction of water surface tension.-6547707673956Why should a food handler not wear jewellery or watches when working?Jewellery and watches can harbour dirt and bacteria which can be transferred onto food leading to food poisoning.00Why should a food handler not wear jewellery or watches when working?Jewellery and watches can harbour dirt and bacteria which can be transferred onto food leading to food poisoning.-6526755015344Explain how drying food such as meat or fish would help to extend the shelf life.Bacterial growth in dried foods is prevented by a lack of moisture. 00Explain how drying food such as meat or fish would help to extend the shelf life.Bacterial growth in dried foods is prevented by a lack of moisture. 30983643252081FalseSplashing water from washing chicken under a tap can spread bacteria onto hands, work surfaces, cloths and equipment.00FalseSplashing water from washing chicken under a tap can spread bacteria onto hands, work surfaces, cloths and equipment.30841952392045True or false – You must wash poultry and chicken pieces before you cook them.00True or false – You must wash poultry and chicken pieces before you cook them.31528036008721To prevent food contaminationTo prevent accidentsTo ensure the effectiveness of the cleaning chemicals00To prevent food contaminationTo prevent accidentsTo ensure the effectiveness of the cleaning chemicals30983644930757A wide variety of cleaning chemicals might be used in a food business, classroom or at home. Give three reasons why it is important to use cleaning chemicals carefully.00A wide variety of cleaning chemicals might be used in a food business, classroom or at home. Give three reasons why it is important to use cleaning chemicals carefully.-6547702364976Why do food businesses use cleaning schedules?Cleaning schedules enable food businesses to ensure that all areas are thoroughly and regularly cleaned, in the proper way with the correct equipment.00Why do food businesses use cleaning schedules?Cleaning schedules enable food businesses to ensure that all areas are thoroughly and regularly cleaned, in the proper way with the correct equipment.3152955-296336Give a definition of cleaning.Cleaning removes grease, dirt and grime using hot water, detergent and mechanical aids (mops/floor cleaners etc.) or human effort.00Give a definition of cleaning.Cleaning removes grease, dirt and grime using hot water, detergent and mechanical aids (mops/floor cleaners etc.) or human effort.-654770290517Keeping food premises clean is a legal requirement; prevention of microbiological contamination and food poisoning; removal of food particles preventing bacterial multiplication; prevention of physical contamination; avoid attracting pests; to prevent accidents through trips, slips and falls00Keeping food premises clean is a legal requirement; prevention of microbiological contamination and food poisoning; removal of food particles preventing bacterial multiplication; prevention of physical contamination; avoid attracting pests; to prevent accidents through trips, slips and falls-655320-296545Give two reasons for keeping food premises clean.00Give two reasons for keeping food premises clean. ................
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