Food Hygiene certificate flashcards 2

What is the danger zone ( when bacteria thrive)?
5-63
1 of 15
What soap should be used for hand washing?
Bactericidal Soap
2 of 15
When sould you wash your hands?
Before and after handling any foods. Take extra care when it is raw meat or fish.
3 of 15
What does HACCP stand for?
Hazard Analysis Critical Control Point
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What do food poisoning bacteria produce?
Spores and toxins.
5 of 15
What is cross contamination?
This is when bacteria from raw foods pass to ready to eat foods and are digested by the body.
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What chopping board should Raw Meat be cut on?
Red
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What are high risk foods?
High risk foods contain moisture and are high in protein.
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What is the temperature for chilled food storage?
4-5
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what is the temperature where bacteria is killed?
75
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What should be stored in the middle shelf of the fridge?
Dairy products (soft cheese)
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What is a Blue chopping board used for?
Raw Fish
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What is food spoilage?
When foods start to go off and can cause illnes.
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What is one way to prevent cross contamination?
Use the correct coloured chopping board for the food type.
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What is HACCP used for?
Analyse hazards which could occur when preparing food and control them in order make the food safe to eat.
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Other cards in this set

Card 2

Front

What soap should be used for hand washing?

Back

Bactericidal Soap

Card 3

Front

When sould you wash your hands?

Back

Preview of the front of card 3

Card 4

Front

What does HACCP stand for?

Back

Preview of the front of card 4

Card 5

Front

What do food poisoning bacteria produce?

Back

Preview of the front of card 5
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