Question Answer
Food Hygiene is the Practice of ensuring food is safe to be consumed.
The elderly, babies and pregnant women are most at risk of food poisoning.
Warmth, Time, Food, Oxygen and Moisture are the conditions required for bacterial growth.
5C – 63C is the temperature danger zone.
-18C is the temperature that bacteria become dormant and cannot multiply.
75C is the minimum temperature food should be cooked to.
Due Diligence means a food business must do everything within its power to safeguard customer health.
Contamination is the presence of any harmful substance in food.
Direct Contamination is raw meats touching ready to ear products.
Indirect Contamination is using a knife to cut raw meat and then using the same knife to cut ready to eat product.
High risks foods include coleslaw and ready washed salad.
Common foods that cause allergic reactions include Peanuts, Eggs, Shellfish and cows milk.
Use by dates are found on high risk foods. If food is past its use by date it should be disposed of immediately.
Best before dates usually appear on canned or dried foods indicates the date of which food will be in its best condition.
Foods can be defrosted in a refrigerator or microwave.
A probe thermometer is used to take the temperature of food.
Food should not be reheated more than once.
Food should be reheated to a core temperature of 70C.
Food should frozen in portions and labelled and dated.
Health and Safety

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