Catering Revision

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HACCP
Hazard analysis and critical control point
1 of 8
Highest fridge temperature
8'c
2 of 8
Symptons of food poisoning
Nausea, vomiting, fever, abdominal pain and diarrhoea
3 of 8
Pathogens
Bacteria which cause food poisoning
4 of 8
Binary fission
One bacteria spilts into 2 every 10-20mins
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High risk foods
Foods bacteria multiply on easily (moist and rich in protein
6 of 8
Colour coded chopping boards
Red- raw meat Blue- raw fish Yellow- cooked meat Green- salad & fruit Brown- vegetables White- bread
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High risk groups
Most likely to suffer from food poisoning e.g. young, old, pregnant, already sick
8 of 8

Other cards in this set

Card 2

Front

Highest fridge temperature

Back

8'c

Card 3

Front

Symptons of food poisoning

Back

Preview of the front of card 3

Card 4

Front

Pathogens

Back

Preview of the front of card 4

Card 5

Front

Binary fission

Back

Preview of the front of card 5
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