Temperatures
Bacteria
Hazards
High/Low Risk Food
Kitchen Hygiene
100

FATTOM

Acronym for conditions for bacterial growth

100

This will destroy bacteria in a few seconds

Boiling

100

A naturally occuring poison 

Rhubarb leaves, green potatoes, undercooked kidney beans, some berries and flowers (any 1 of these)

100

Bacteria unlikely to grow on foods contain high levels of ...

Fat, salt, sugar (any 1 of these)

100

4 rules of food hygiene

Clean, cover, cook and chill

200

20 minutes

The time it takes for bacteria to multiply

200

Waste product produced by some bacteria

Toxin

200

Moulds only grow on the surface of foods - True/False

False

200

Neutral

Most bacteria grow at this pH level

200

When pathogens cross from something dirty onto something clean

Cross-contamination

300

Food is safe below this temperature for short periods

4℃

300

Pathogenic bacteria are .....

Harmful

300

These are found in the air and harmful when they land on food

Viruses

300

2 hours

Food should not be left out in hot conditions for longer than this

300

It's ok to use chipped plates if they are clean True/False

False - the chip can harbour bacteria

400

Danger Zone for bacteria, yeasts and mould to grow

5-60℃

400

This bacteria is often found in raw meats, eggs, unpasteurized milk

Salmonella

400

All bacteria need oxygen to grow - True/False

False

Eg Clostridium botulinum (causes Botulism)

400

Store high risk foods at a temperature of .............

2-4℃ or freeze

400

Virus transmission

Good personal hygiene helps prevent this

500

121℃

Temperature at which most spores are destroyed (spores are resistant to heat, dormant)

500

This bacteria can be harmful to an unborn foetus

Listeria 

500

Giardia, Cryptosporidium, worms are examples of .... that cause food-borne illness

Parasites 

Cook meat to internal temperature of 75℃

500

High risk foods generally contain .............. (nutrient)

Protein (or starch)

500

Sanitizer is used to remove dirt and grease True/False

False