Food Safety
What is food safety?
Answer: Handling, preparing and storing food properly to prevent people from getting sick.
What is cross-contamination?
Answer: When harmful bacteria spread from one food or surface to another.
What is the Temperature Danger Zone?
Answer: Between 5°C and 60°C, where bacteria grow quickly.
What is salmonella?
This poisoning is caused by under cooked chicken.
Why is it important to wash your hands before cooking?
Answer: To remove germs and prevent contamination.
How can you prevent cross-contamination?
Answer: Use separate chopping boards and utensils for raw meat and ready-to-eat foods.
What temperature should a refrigerator be kept at?
Answer: 5°C or below.
What is a food-borne illness?
Answer: An illness caused by eating food contaminated with harmful bacteria, viruses, parasites, or toxins.
How long should you wash your hands for?
Answer: At least 20 seconds.
Where should you store meat in the fridge .
The bottom of the fridge to prevent and liquids from contaminating other foods
What should you do with hot food after cooking if you are saving it?
Answer: Cool it quickly and refrigerate it.
What are three common symptoms of a food-borne illness?
Answer: Nausea, vomiting, diarrhoea, stomach cramps, or fever.
A harmful, disease causing bacteria is know as a _________________.
a pathogen
Most haxardous foods have this in common.
What is they are all protein rich foods.
Why should leftovers be refrigerated?
Answer: To slow the growth of bacteria.
Name one type of bacteria that can cause food poisoning.
Answer: Salmonella, E. coli, Campylobacter, or Listeria.
Name one time you should wash your hands while cooking.
Answer: After touching raw meat, after using the toilet, after coughing or sneezing, or after touching rubbish.
How long is to long to keep a hazardous food in the danger zone?
more than four hours?
What bacteria can be found in improperly stored food
Listeria is a common bacteria that is found to grow in this improperly stored hazardous food
Which bacteria is commonly found in undercooked minced beef and contaminated vegetables?
Answer: E. coli.