Temperatures
FATTOM
Acronym for conditions for bacterial growth
This will destroy bacteria in a few seconds
Boiling
A naturally occuring poison
Rhubarb leaves, green potatoes, undercooked kidney beans, some berries and flowers (any 1 of these)
Bacteria unlikely to grow on foods contain high levels of ...
Fat, salt, sugar (any 1 of these)
4 rules of food hygiene
Clean, cover, cook and chill
20 minutes
The time it takes for bacteria to multiply
Waste product produced by some bacteria
Toxin
Moulds only grow on the surface of foods - True/False
False
Neutral
Most bacteria grow at this pH level
When pathogens cross from something dirty onto something clean
Cross-contamination
Food is safe below this temperature for short periods
4℃
Pathogenic bacteria are .....
Harmful
These are found in the air and harmful when they land on food
Viruses
2 hours
Food should not be left out in hot conditions for longer than this
It's ok to use chipped plates if they are clean True/False
False - the chip can harbour bacteria
Danger Zone for bacteria, yeasts and mould to grow
5-60℃
This bacteria is often found in raw meats, eggs, unpasteurized milk
Salmonella
All bacteria need oxygen to grow - True/False
False
Eg Clostridium botulinum (causes Botulism)
Store high risk foods at a temperature of .............
2-4℃ or freeze
Virus transmission
Good personal hygiene helps prevent this
121℃
Temperature at which most spores are destroyed (spores are resistant to heat, dormant)
This bacteria can be harmful to an unborn foetus
Listeria
Giardia, Cryptosporidium, worms are examples of .... that cause food-borne illness
Parasites
Cook meat to internal temperature of 75℃
High risk foods generally contain .............. (nutrient)
Protein (or starch)
Sanitizer is used to remove dirt and grease True/False
False