Food Spoilage
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- Created by: kaylzberryyy
- Created on: 24-04-22 16:45
microorganisms need 5 conditions to multiply:
warm ?
plenty of ?
plenty of ?
the right ?
enough ?
warm ?
plenty of ?
plenty of ?
the right ?
enough ?
warm temperature
plenty of moisture
plenty of food
the right pH
enough time
plenty of moisture
plenty of food
the right pH
enough time
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changing one of these conditions will slow or stop the growth of microorganisms:
use a ? to change the temperature
pickle the food in ? to change the pH
add ? to remove moisture
use a ? to change the temperature
pickle the food in ? to change the pH
add ? to remove moisture
use a fridge to change the temperature
pickle the food in vinegar to change the pH
add salt to remove the moisture
pickle the food in vinegar to change the pH
add salt to remove the moisture
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high risk foods can grow harmful bacteria if not ? correctly:
cooked ?
? products
sauces
cooked ?
cooked ?
? products
sauces
cooked ?
cooked meat
dairy products
sauces
cooked rice
dairy products
sauces
cooked rice
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high risk foods have a long/short shelf life
you can identify when food is spoiling:
meat goes ?
milk smells ?
cheese goes ?
you can identify when food is spoiling:
meat goes ?
milk smells ?
cheese goes ?
high risk foods have a short shelf life
you can identify when a food is spoiling:
meat goes slimy
milk smells sour
cheese goes mouldy
you can identify when a food is spoiling:
meat goes slimy
milk smells sour
cheese goes mouldy
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but some bacteria leave ? signs that a food is spoiling
but some bacteria leave no signs that a food is spoiling
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you can check visible signs of spoilage when buying food:
fresh meat should be ? coloured and smell ?
fresh fish should have ? skin, clear eyes, ? gills
fresh meat should be ? coloured and smell ?
fresh fish should have ? skin, clear eyes, ? gills
fresh meat should be brightly coloured and smell fresh
fresh fish should have shiny skin, clear eyes, red gills
fresh fish should have shiny skin, clear eyes, red gills
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enzymes in fruit cause them to ?
changing ?, colour and texture
unripe bananas are ?, enzymes break down the ? in them and they turn ? (ripe)
changing ?, colour and texture
unripe bananas are ?, enzymes break down the ? in them and they turn ? (ripe)
enzymes in fruit cause them to ripen
changing taste, colour and texture
unripe bananas are green, enzymes break down the starch in them and they turn yellow (ripen)
changing taste, colour and texture
unripe bananas are green, enzymes break down the starch in them and they turn yellow (ripen)
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when you slice fruits, the ? in the air will turn the fruit brown (called ?)
enzymes speed up this process
enzymes speed up this process
when you slice fruits, the oxygen in the air will turn the fruit brown (called oxidation/enzymic browning)
enzymes speed up this process
enzymes speed up this process
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slowing/stopping an enzyme from working:
adding an ?
dipping fruit into ? stop enzymic browning
adding an ?
dipping fruit into ? stop enzymic browning
adding an acid
dipping fruit into an acid stop enzymic browning
dipping fruit into an acid stop enzymic browning
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slowing/stopping an enzyme from working:
? is used to prepare veg for freezing
slows the enzymes so the veg still has their ? and nutrients
? is used to prepare veg for freezing
slows the enzymes so the veg still has their ? and nutrients
blanching is used to prepare veg for freezing
slows the enzymes so the veg still has their colour and nutrients
slows the enzymes so the veg still has their colour and nutrients
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freezing food below -?C stops bacteria growing
extends ? life and the ? aren't lost
bacteria becomes ? again when the food defrosts
extends ? life and the ? aren't lost
bacteria becomes ? again when the food defrosts
freezing below -18C stops bacteria growing
extends shelf life and the nutrients arent lost
bacteria becomes active again when food defrosts
extends shelf life and the nutrients arent lost
bacteria becomes active again when food defrosts
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chilling food between ?C and ?C slows down the growth of bacteria
extends ? life
food's ? and taste is the same, but has a ? texture
extends ? life
food's ? and taste is the same, but has a ? texture
chilling food between 0C and 5C slows down the growth of bacteria
extends shelf life
appearance and taste is the same
but harder texture
extends shelf life
appearance and taste is the same
but harder texture
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food between ?C and ?C is when bacteria multiply quickly
hot food should be held above 63C
optimum temperature for bacteria growth is ?C
hot food should be held above 63C
optimum temperature for bacteria growth is ?C
food between 5C to 63C is when bacteria multiply quickly
hot food should be held above 63C
optimum temperature for bacteria growth is 37C
hot food should be held above 63C
optimum temperature for bacteria growth is 37C
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cooking food above ?C kills bacteria
reheat food only ? to above ?C for ? minutes
reheat food only ? to above ?C for ? minutes
cooking food above 75C kills bacteria
reheat food only once to above 75C for 3 minutes
reheat food only once to above 75C for 3 minutes
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fridges should be at ?C to ?C for chilling
keep food stored in ? to prevent contamination
always store meat at the ? of the fridge
keep food stored in ? to prevent contamination
always store meat at the ? of the fridge
fridges should be at 0C to 5C
keep food stored in containers to prevent contamination
store meat at the bottom of the fridge
keep food stored in containers to prevent contamination
store meat at the bottom of the fridge
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freezers should be at -?C
with labels with the ? they were frozen
defrost meat in ?
if food is partially frozen then the cooking time may not be enough to kill ?
with labels with the ? they were frozen
defrost meat in ?
if food is partially frozen then the cooking time may not be enough to kill ?
freezers should be at -18C
with labels with the date they were frozen
defrost meat in fridge
if food is partially frozen then cooking time may not be enough to kill bacteria
with labels with the date they were frozen
defrost meat in fridge
if food is partially frozen then cooking time may not be enough to kill bacteria
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freeze-?
food is frozen and dehydrated to remove ? from the food
food is frozen and dehydrated to remove ? from the food
freeze-drying
food is frozen and dehydrated to remove moisture from the food
food is frozen and dehydrated to remove moisture from the food
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canning/?
food is sealed in these and ? to kill microorganisms
food is sealed in these and ? to kill microorganisms
canning/bottling
food is sealed and heated to kill microorganisms
food is sealed and heated to kill microorganisms
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? packing
food is put into plastic and the ? is sucked out
some microorganisms can't survive without ?
food is put into plastic and the ? is sucked out
some microorganisms can't survive without ?
vacuum packing
food is put into plastic and the air is sucked out
some microorganisms can't survive without oxygen
food is put into plastic and the air is sucked out
some microorganisms can't survive without oxygen
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?
plunged in vinegar, making it too ? for microorganisms to grow quickly
plunged in vinegar, making it too ? for microorganisms to grow quickly
pickling
plunged in vinegar, making it too acidic for microorganisms to grow quickly
plunged in vinegar, making it too acidic for microorganisms to grow quickly
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?-making
fruit is boiled with sugar and sealed in a jar
the high ? content prevents microorganism growth
fruit is boiled with sugar and sealed in a jar
the high ? content prevents microorganism growth
jam-making
fruit is boiled with sugar and sealed in a jar
the high sugar content prevents microorganism growth
fruit is boiled with sugar and sealed in a jar
the high sugar content prevents microorganism growth
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cross-contamination happens when:
other ? food
utensils
cooking ?
work ?
personal ?
pests
other ? food
utensils
cooking ?
work ?
personal ?
pests
other contaminated food
cooking equipment
utensils
work surface
personal hygiene
pests
cooking equipment
utensils
work surface
personal hygiene
pests
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how to prepare food safely:
wash ?
clean work ?
different ? chopping boards
wash raw ?
? food fully in the ? of the fridge
wash ?
clean work ?
different ? chopping boards
wash raw ?
? food fully in the ? of the fridge
wash hands
clean work surface
different coloured chopping boards
wash raw vegetables
defrost food fully in the bottom of the fridge
clean work surface
different coloured chopping boards
wash raw vegetables
defrost food fully in the bottom of the fridge
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cooking food safely:
right ? and correct amount of ?
food is ? all the way through
test ? using a probe
right ? and correct amount of ?
food is ? all the way through
test ? using a probe
right temperature and correct amount of time
food is cooked all the way through
test temperature using a probe
food is cooked all the way through
test temperature using a probe
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serving food safely:
serve ? food straight away
or keep it above ?C for no longer than ? hours
cool cold food down within ? minutes
keep food ? to prevent pests
serve ? food straight away
or keep it above ?C for no longer than ? hours
cool cold food down within ? minutes
keep food ? to prevent pests
serve hot food straight away
or keep it above 63C for no longer than 2 hours
cool cold food down within 90 minutes
keep food covered to prevent pests
or keep it above 63C for no longer than 2 hours
cool cold food down within 90 minutes
keep food covered to prevent pests
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how to use a temperature probe:
? the probe before and after use
insert in the ? of food, the thickest/thinnest part
leave the probe until temperature ?
check the probe in meat reaches at least ?C
? the probe before and after use
insert in the ? of food, the thickest/thinnest part
leave the probe until temperature ?
check the probe in meat reaches at least ?C
sterilise the probe before and after use
insert in the centre, the thickest part
leave the probe until temperature stabilises
check the probe in meat reaches at least 75C
insert in the centre, the thickest part
leave the probe until temperature stabilises
check the probe in meat reaches at least 75C
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onset time is the time it takes from ingesting the ? to when ? appear
time it takes from ingesting the bacteria to when symptoms appear
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salmonella:
found in raw poultry, untreated ? and eggs
symptoms: ?, stomach cramps, ?
onset time: 6-? hours
found in raw poultry, untreated ? and eggs
symptoms: ?, stomach cramps, ?
onset time: 6-? hours
raw poultry, untreated milk and eggs
symptoms: diarrhoea, cramps, vomiting
onset time: 6-72 hours
symptoms: diarrhoea, cramps, vomiting
onset time: 6-72 hours
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campylobacter:
found in raw poultry, untreated ?
symptoms: bloody ?, stomach cramps, ?
onset time: 2-? days
found in raw poultry, untreated ?
symptoms: bloody ?, stomach cramps, ?
onset time: 2-? days
raw poultry, untreated milk
bloody diarrhoea, stomach cramps, fever
2-5 days
bloody diarrhoea, stomach cramps, fever
2-5 days
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e.coli:
found in raw ?, untreated ?, unwashed ?
can cause ? damage and death
onset time: 1-? days
found in raw ?, untreated ?, unwashed ?
can cause ? damage and death
onset time: 1-? days
raw beef, untreated milk, unwashed veg
can cause kidney damage and death
1-3 days
can cause kidney damage and death
1-3 days
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staphylococcus aureus:
live on the ?, in ? and nose
poor ? can contaminate food
symptoms: ?, cramps, ?, fever
onset time: 1-? hours
live on the ?, in ? and nose
poor ? can contaminate food
symptoms: ?, cramps, ?, fever
onset time: 1-? hours
live on the skin, in hair and nose
poor hygiene can contaminate food
diarrhoea, cramps, vomiting, fever
1-6 hours
poor hygiene can contaminate food
diarrhoea, cramps, vomiting, fever
1-6 hours
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milk can be ? to make it safe:
heated around ?C for ? seconds to kill off any bacteria before being chilled
heated around ?C for ? seconds to kill off any bacteria before being chilled
milk can be pasteurised to make it safe:
heated around 72C for 15 seconds to kill off any bacteria before being chilled
heated around 72C for 15 seconds to kill off any bacteria before being chilled
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eggs can be ? against ? poisoning
eggs can be vaccinated against salmonella poisoning
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Other cards in this set
Card 2
Front
changing one of these conditions will slow or stop the growth of microorganisms:
use a ? to change the temperature
pickle the food in ? to change the pH
add ? to remove moisture
use a ? to change the temperature
pickle the food in ? to change the pH
add ? to remove moisture
Back
use a fridge to change the temperature
pickle the food in vinegar to change the pH
add salt to remove the moisture
pickle the food in vinegar to change the pH
add salt to remove the moisture
Card 3
Front
high risk foods can grow harmful bacteria if not ? correctly:
cooked ?
? products
sauces
cooked ?
cooked ?
? products
sauces
cooked ?
Back
Card 4
Front
high risk foods have a long/short shelf life
you can identify when food is spoiling:
meat goes ?
milk smells ?
cheese goes ?
you can identify when food is spoiling:
meat goes ?
milk smells ?
cheese goes ?
Back
Card 5
Front
but some bacteria leave ? signs that a food is spoiling
Back
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