Food Poisoning

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List the most common food poisoning symptoms
Vomiting, diarrhoea, nausea, stomach cramps, fever
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List the various ways foods can become contaminated
- Food handled by unclean food handlers, cross contamination, not cooked properly, not reheated to a high enough temperature, not stored properly eg. not chilled, left uncovered for a long time at room temperature, prepared using dirty equipment.
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Explain what is meant by cross contamination
Food that is contamination with harmful bacteria passes the bacteria onto other food eg. raw meat onto cooked food.
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What are high risk foods?
Foods that are more likely to give you food poisoning. Mainly foods high in moisture and high in protein.
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List the various high risk foods.
Meat, fish, poultry, dairy products and eggs, gravies, stocks and sauces, shellfish and seafood and cooked rice.
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Where should high risk foods be stored?
Kept chilled in the fridge
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Micro-organisms can be divided into three categories, what are they?
1. Mould, 2. Yeast and 3. Bacteria
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Can you see bacteria?
No.
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Are all bacteria harmful?
In small amounts bacteria is harmless but in large amounts it can become dangerous
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What are pathogenic bacteria?
Bacteria that are harmful and can cause food poisoning
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Where can bacteria be found?
Everywhere
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What are the conditions for growth of bacteria?
Time, Warmth, Oxygen (Air), Food and Moisture.
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List five types of food poisoning bacteria
1. Salmonella, 2. E. Coli, 3. Listeria, 4. Staphylococcus aureaus and 5. bacillus cereus.
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Where can you find Salmonella?
Chicken and eggs
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Where can you find E. Coli?
Raw meats and raw vegetables
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Where can you find Listeria?
Meats and soft cheeses
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Where can you find Staphylococcus aureus?
skin and in nose and mouth of humans
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Where can you find Bacillus cereus?
Cooked Rice
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Other cards in this set

Card 2

Front

List the various ways foods can become contaminated

Back

- Food handled by unclean food handlers, cross contamination, not cooked properly, not reheated to a high enough temperature, not stored properly eg. not chilled, left uncovered for a long time at room temperature, prepared using dirty equipment.

Card 3

Front

Explain what is meant by cross contamination

Back

Preview of the front of card 3

Card 4

Front

What are high risk foods?

Back

Preview of the front of card 4

Card 5

Front

List the various high risk foods.

Back

Preview of the front of card 5
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