Health and Safety

HideShow resource information
What does HACCP stand for?
Hazard Analysis Critical Control Point
1 of 20
What are the 4 conditions bacteria needs to grow
1) Warmth 2) Moisture 3) Time 4) Food
2 of 20
What effect does freezing have on bacteria?
The bacteria becomes dormant and can't grow.
3 of 20
What are 5 ways of preventing bacteria growth?
1) Jam making 2) Smoking 3) Salting 4) Canning 5) Freezing
4 of 20
Name the 4 groups of high risk foods?
1) Raw meat 2) Raw eggs 3) Dairy products 4) Fish - especially shellfish
5 of 20
What are the 3 types of bacteria called?
1) Pathogenic bacteria 2) Spoilage bacteria 3) Helpful bacteria
6 of 20
What does helpful bacteria do?
Keeps the gut healthy
7 of 20
What are sources of helpful bacteria?
Health drinks such as Actimel and natural yoghurts
8 of 20
What does spoilage bacteria do?
Makes food rot and go mouldy
9 of 20
What does pathogenic bacteria do?
Can cause illness and food poisoning
10 of 20
Who are most vulnerable?
Young people, Old people, Pregnant women, Ill people
11 of 20
What is the bacteria danger zone?
5-60 degrees
12 of 20
Why should food be covered when being stored?
To prevent pests from getting in and leaking which would cause contamination.
13 of 20
What things should be used/done when cleaning?
1) Detergents 2) Washed in hot water 3) Sanitizer
14 of 20
What are the 3 types of hazard
1) Physical 2) Chemical 3) Biological
15 of 20
Name some examples of physical hazards.
Nail varnish, fake eyelashes, hair, stones or pips, leaves or stems, shell, plasters, glass.
16 of 20
Name some examples of chemical hazards.
Cleaning fluids, paint, pesticides, machinery oil.
17 of 20
Name some examples of biological hazards.
Cross contamination, food poisoning, incorrect storage.
18 of 20
What can be used to check food is cooked correctly?
A temperature probe.
19 of 20
What does risk assessment involve?
1) What hazards could occur 2) When hazards could occur 3) Preventing hazards by putting controls in place.
20 of 20

Other cards in this set

Card 2

Front

What are the 4 conditions bacteria needs to grow

Back

1) Warmth 2) Moisture 3) Time 4) Food

Card 3

Front

What effect does freezing have on bacteria?

Back

Preview of the front of card 3

Card 4

Front

What are 5 ways of preventing bacteria growth?

Back

Preview of the front of card 4

Card 5

Front

Name the 4 groups of high risk foods?

Back

Preview of the front of card 5
View more cards

Comments

Annabella

Really helpful, thank you!

jill richardson

These flashcards will test your knowledge of health and safety issues.

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all Food safety and hygiene resources »