Food Poisoning and Bacteria Flashcards Preview

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Flashcards in Food Poisoning and Bacteria Deck (13)
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1
Q

Name 2 ‘high risk’ foods.

A

Chicken

Eggs

2
Q

What are the different coloured chopping boards for? (red, yellow, blue, white, brown, green)

A
Red- raw meat
Yellow- cooked meat
Blue- raw fish
White- bakery and dairy produce
Brown- vegetables
Green- fruit and salad
3
Q

Why is it important to use colour coded equipment when handing and prearing food? Give an example.

A

To keep cooked and raw food seaparated.
To prevent cross contamination.
To prevent the spread of bacteria
Example: red equipment and yellow equipment ensure that raw and cooked meat are kept separate.

4
Q

What temperature should a freezer be kept at?

A

-18C or lower

5
Q

What temperature should a fridge be kept at?

A

Between 3 and 5C

6
Q

Describe benefits of stir frying.

A

Prevents the loss of fat soluble vitamins and minerals as it is cooked in very little oil for a short amount of time.
Quick and easy.
One pan; less washing up.
One pan; only one ring on the hob would be used (economical).
Maintains colour and flavour of food.
Very versatile meal; an array of vegetables can be used in it to tailor to the consumer’s likes and dislikes.

7
Q

Give 4 rules to be followed to avoid accidents when stir frying.

A

Make sure foods are dry as water will spit.
Make sure that if meat is used (e.g. chicken) it is cooked all the way through; check this with a temperature probe.
Use heat resistant utensils.
Use a wok cradle to prevent wobbling of the hob/burner.

8
Q

What groups of people are most at risk of food poisoning?

A

Elderly
Babies/small children
Pregnant women
People who are ill.

9
Q

What should the core temp of food be when cooked?

A

75C

10
Q

What temp should food be hot help at?

A

63C+

11
Q

What colour board should fresh mackerel be prepared on?

A

Blue

12
Q

What colour board should cooked ham be prepared on?

A

Yellow

13
Q

What colour board should onions be prepared on?

A

Brown