SDG
Name the recommended number of portions for fruits and vegetables per day in Scotland, and what is a portion?
Five portions a day.
1 portion = 80g
State maximum daily intake of free sugar.
30g per day (not to exceed 5% of total energy)
What is HACCP?
Hazard analysis critical control point.
What is the temperature Danger Zone?
Between 5-63°C
Name two safety rules you should follow when using an electric whisk.
- Switch on only when you use it.
- Don't let the wire hand off the table.
- Do not use with wet hands to prevent elctricution.
- Do not put finger close to the whisk blade to avoid injury.
State the recommended daily intake of Fibre for those 16 years and over.
State the recommended daily intake for those aged 11-16 years as well.
30g per day for 16+
25g per day for 11-16 years.
-Add less salt.
-Use low-salt options, such as low-salt stock cube.
-Use flavouring such as garlic, herbs and spices to add flavour.
Name two benefit of good food hygiene.
- Prevents food poisoning
- happy customers
- less food wastage
Name one type of microbiological hazards and two type of Chemical.
Microbiological: Pathogen bacteria, Yeasts, virus
Chemical- Antibacterial spray, detergent
Name two reasons why food might be stored in a container with a tight fitting lid.
- To keep food fresh
- To prolongue shelf life of food.
- To keep out pests.
- To prevent smell contaminating other foods
Suggest ways you could change the following to reduce total/saturated fat.
-Bacon
-Fried burger
-Minced Beef
Bacon- Reduce amount used, Cut fat off, grill it
Fried burger- Grill it
Minced beef - Use low fat mince, change to turkey mince
What dietary goals does these two ingredients helps to meet?
- Anchovies
- Cinnamon powder
Anchovies - 140g oily fish per week.
Cinnamon powder- reduce salt by adding herbs and spices.
Name three group of people, who are at high risk of food poisoning.
-Elderly
-Baby/toddlers
-Pregnant women
-People with certain health conditions
List four conditions bacteria requires for multiplication.
-Warmth
-Food
-Moisture
-Time
Name 2 foods that would be stored in a dry store and two in the fridge and why these would be stored there?
Dry store-
Fridge-
Change the following to get more fibre
- Rice
- Pasta
- Peeled potato
- Bread
Rice - Brown rice
Pasta - Wholemeal pasta
Peeled potato- Potato with skin
Bread - Wholemeal bread, multigrain bread
Suggest three ways to reduce sugar to meet the Scottish Dietary Goals.
- Reduce sugar in the dish
- Use natural sweets, such as fruits instead of free sugar.
- Use sweetner instead of free sugar
What are the four main types of food hazards?
Microbiological
Physical
Chemical
Allergenic
Give three measures to prevent cross-contamination when handling raw meat.
- Use red chopping board for meat
- Use separate utensils for raw meat.
- Wash hands after handling raw meat.
- Store raw meat wrapped on a clean plate on the bottom shelf of the fridge.
What is a high risk good give two examples?
High risk foods are particularly susceptible to bacterial growth and they are ready to eat.
Example: Sandwich, Cooked chicken, yoghurt
Name five dietary goals you should increase
Hint - 3 goals
Fruits and vegetables - Five portions a day (400g)
Fibre - 30g per day for 16 years and over
Oily fish - 140g per week
Name all the dietary goals you should reduce
Reduce calories by 120kcal per day.
Total fat- no more than 70-95g (35% of total food energy)
Salt- reduce to 6g per day
red and processed meat- no more than 70g per day
List 5 foods which commonly trigger allergic reaction in some people.
Main 14 allergents:
Milk, nuts, peanuts, soya, fish, egg, celery, crustacean etc.
Describe four powers of an Environment Health Officer.
- Entre the premise at any reasonable time.
- Investigate food poisoning complaint.
- Serve improvement notice.
- Close food promise and ask to throw the food.
- Take photo anmd samples of food.
Surprise question
Give two advantage and disadvantage of Local produce.
Advantage: Support local community, Food may be fresher, helps to reduce CO2
Disadvantage: Less food choices as not all foods are able to grow in scotland, Some foods are only available at certain season, Food can be expensive due to higher labour costs.