catering - health, saftey and hygine

HideShow resource information
what are some symptoms of food poisoning
nausea, diarrhoea, vomiting, a fever and stomach ache
1 of 36
what foods contain natural poisons?
some types of mushrooms
2 of 36
food poisoning can occur when food is:
handled by dirty hands, cross-contaminated, not cooked properly, not reheated to high enough temp, not stored proprely, uncoverd, on dirty work sufaces, prepared using dirty equipment.
3 of 36
what are properties of high risk foods?
moist and high in protien
4 of 36
examples of high risk foods:
meat, fish and poultry - dairy and eggs - gravies - shelfish - cooked rice
5 of 36
what dose short shelf life mean?
they cant be kept for long because the bacteria in them will multiply to dangerous levels
6 of 36
high risk foods should be stored in....
fridges
7 of 36
what are examples of low risk foods?
dry foods (like cereals) - foods high in fat and sugar ( jam) acidic foods (fruit)
8 of 36
where is salmonella found?
chicken and eggs
9 of 36
where is E coli found?
raw meats and raw veg
10 of 36
where is listeria found?
soft cheese and meats
11 of 36
where is staphylococcus aureus found?
found on the skin and nose and mouth of humans
12 of 36
where is bacillus cereus found?
in cooked rice
13 of 36
what dose the Food Saftey Act law say catering establishments must do?
make sure there food is safe to eat, check that info given to customers is correct and make sure the quality is what customer expects
14 of 36
what do the Enviromental Health Officers (EHOs) do?
check they are obeying laws such as the Food Saftey Act and advise catering establishments to help improve their hygine
15 of 36
what the Enviromental Health Officers inspect at any time with out warining?
yes
16 of 36
what happen to catering establishments that break the law according to the EHOs?
they can close the premises, impose fines and take legal action
17 of 36
to be hygenic food premises must.....
be clean, have clean equipment and facilities, somewhere for staff to wash hands, be free from pests
18 of 36
bacteria multiply most rapidly between....
5 and 63 degrees
19 of 36
food should spend no more than __ minutes in the danger zone
90
20 of 36
food must be stored chilled at __
5 degrees
21 of 36
food must be stored frozen at
-18 degrees
22 of 36
4 things to improve food hygine:
colour coded chopping boards, food covered, being prepared as close to the time of being served as possible and raw food seperated from cooked.
23 of 36
kitchens have to be clean to prevent contamination, kitchens need:
a cleaning schedule so that things are reguraly clean, first in first out system, a schedule so that 'use by' dates are reguraly checked, bins with lids and fridges and frezzers with temperature displays
24 of 36
what does HASAWA stand for?
health and safety at work act
25 of 36
what does the HASAWA say employers need to follow?
the work place is right temp and safe, workers are trained, equipment is safe, there is a fire policy and first aid avaliable.
26 of 36
what is the blue circle with a white symbol sign?
a mandatory sign (must do)
27 of 36
what does a prohibition sign look like
red cirlce with a diagonal line through it and a black symbol
28 of 36
why should food be dry when put in to a fryer?
water makes the hot fat split.
29 of 36
how is a fire put out as quick as possible?
fire alarms are tested reguarly, staff are taught about how fires start and what keeps them burning, fire extinguishers and fire blankets available.
30 of 36
if someone feels faint, they should....
sit with their head inbetween their knees
31 of 36
dose wet heat cause a scald or burn
scald
32 of 36
what is the HSE ( health and saftey executive )
an organisation that gives employers advice on how to do a risk assessment.
33 of 36
what does HACCP stand for?
Hazzard Analysis Critical Control Points
34 of 36
explain what is meant by risk assessment?
thinking about possible hazards, and making plans to reduce/remove the risks associated with those hazards.
35 of 36
which system do most catering businesses use for food hygine risk assessments?
HACCP
36 of 36

Other cards in this set

Card 2

Front

what foods contain natural poisons?

Back

some types of mushrooms

Card 3

Front

food poisoning can occur when food is:

Back

Preview of the front of card 3

Card 4

Front

what are properties of high risk foods?

Back

Preview of the front of card 4

Card 5

Front

examples of high risk foods:

Back

Preview of the front of card 5
View more cards

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all health, safety and hygine resources »