Principles of Food Safety (AQA GCSE Food Preparation & Nutrition): Flashcards
Exam code: 8585
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State the four key food safety temperatures.
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State the four key food safety temperatures.
Freezing: –18 °C
Chilling: 0 to below 5 °C
Danger zone: 5 to 63 °C
Cooking and reheating: 75 °C
Define the temperature danger zone.
The range 5 to 63 °C, in which microorganisms can grow and reproduce. Perishable food should be kept colder or hotter than this.
What happens to microorganisms at –18 °C?
They become dormant and growth stops, which significantly increases the shelf life of the food.
Why should food not be reheated more than once?
Each time food cools it passes back through the danger zone, increasing the total time in which microorganisms can reproduce.
Define perishable food.
Food with a short shelf life in which microorganisms can grow easily, e.g. meat, fish, dairy, and fruit and vegetables.
Define ambient storage.
Storing non-perishable food at room temperature, generally 17–20 °C.
Why can dried, tinned, vacuum-packed and pickled foods be stored at ambient temperature?
Dried: the water has been removed, so there is no moisture for microorganisms.
Tinned: heated to kill microorganisms, then sealed.
Vacuum-packed: air removed, so microorganisms cannot survive.
Pickled: the low pH of the vinegar kills microorganisms.
State four rules for the correct use of a domestic fridge.
Any four of:
keep the temperature between 0–5 °C
wrap or cover food, or use separate containers
let hot food cool before storing it
keep raw and defrosting meat at the bottom
State four rules for the correct use of a domestic freezer.
Any four of:
keep the temperature around –18 °C
label food with the freezing date
do not overfill, so air can circulate
wrap food well to prevent freezer burn
True or False?
Defrosted food can safely be refrozen.
False.
Once food enters the danger zone the dormant microorganisms begin to grow again, so defrosted food must not be refrozen.
What is the difference between a 'best before' and a 'use by' date?
Best before relates to food quality — the food is likely to still be safe afterwards, but may deteriorate.
Use by relates to food safety — eating the food afterwards carries an increased risk of food poisoning.
On which type of food is a 'use by' date most likely to be found?
Foods with a short shelf life, e.g. meat or fish.
State three reasons for covering food.
prevents food drying out
stops animal pests, e.g. flies, reaching the food
prevents dust and dirt entering the food
In the UK it is safe to store eggs at ambient temperature because chickens are ＿＿＿＿＿＿＿＿ against salmonella.
In the UK it is safe to store eggs at ambient temperature because chickens are vaccinated against salmonella.
Why must hot food be cooled before being put in the fridge?
So that the heat does not raise the fridge temperature, which would put other food into the danger zone.
State four personal hygiene rules when preparing food.
Any four of:
wash hands with soap and hot water before starting
wash hands after touching the face or bin, eating, or using the toilet
do not cough or sneeze near food
wear clean protective clothing and cover hair
cover cuts with blue plasters
do not prepare food while unwell
Why are plasters used in a kitchen blue?
Blue is easily seen if a plaster accidentally falls into the food.
How should work surfaces be cleaned before and after preparing food?
Wipe with hot, soapy water to remove dirt and grease.
Use an antibacterial spray to kill any bacteria.
Define cross-contamination.
The transfer of microorganisms from one food, surface or person to another food, e.g. from raw food back onto cooked food.
State two ways to prevent cross-contamination between raw and cooked food.
separate raw and cooked food during storage and preparation
use separate utensils for raw and cooked food
What are the five colours of chopping board, and what is each used for?
red — raw meat
blue — raw fish
yellow — cooked meat
green — fruit and vegetables
white — dairy products
Food should be cooked until it reaches a core temperature of ＿＿＿＿＿＿＿＿.
Food should be cooked until it reaches a core temperature of 75 °C.
How should a temperature probe be used correctly?
Sterilise it before and after use.
Test the thickest part of the food.
Check that it reaches 75 °C.
Why does a heavier piece of meat need a longer cooking time?
It takes longer for the heat to reach the centre at a high enough temperature to kill microorganisms.
Why must food be fully defrosted before cooking?
So that it cooks evenly. Any parts still frozen at the start may not get hot enough to kill bacteria.
State three rules for defrosting food safely.
allow long enough for it to defrost fully
defrost in the fridge
place it on the bottom shelf so it cannot drip onto other food
State three rules for reheating food safely.
reheat to 75 °C
reheat evenly throughout
do not reheat more than once
True or False?
All foods must be cooked to the same temperature to be safe.
False.
Different foods have different heating requirements — fish does not need to be as hot as meat, and some cuts of meat can safely be left rare in the middle.
How should high risk foods be handled to prevent food poisoning?
Store and prepare them separately from other foods, e.g. using different coloured chopping boards, and wash fresh fruit and vegetables carefully.
Why must cooked food be kept away from raw food?
Cooking destroys many of the microorganisms in raw food, so contact with raw food would re-introduce them to food that will not be heated again.
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