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44 Cards in this Set
- Front
- Back
What Hazard is microbiological |
Contamination of cooked food with bacteria. Multiplication of bacteria. Survival of bacteria. |
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What hazard is Physical |
Contamination of food with glass or nails |
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What’s a Chemical hazard |
Contamination of food with Pesticides or bleach |
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What’s a allergenic hazard |
Contamination of food with peanuts or sesame seeds |
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What is Bacteria ... |
Bacteria are minute... you can’t see them without a microscope. Most bacteria are harmless but some can cause food poisoning and food spoilage. Food poisoning bacteria are found everywhere but especially on and in raw food, people, insects, rodents, pets, refuse and waste food. These are known as SOURCES of food poisoning bacteria. |
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What conditions do bacteria need to multiply? |
Bacteria need the right type of food, including moisture, the correct temperature (the ideal is between 20oC and 50oC, and sufficient time. Some food poisoning bacteria can reproduce every 10mins. |
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What are the routes of contamination for food poisoning bacteria... |
- Raw food - People - Animals - Pests - Soil - Dust - Waste |
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Does a source of food poisoning in direct contact with ready-to-eat food become contaminated |
Yes |
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Does Bacteria rely on vehicles to transfer them from sources to ready-to-eat food? |
Yes, the main vehicles are hands, cloths, equipment, utensils, and other food-contact surfaces. |
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What is cross-contamination? |
This is a transfer of bacteria from a contaminated source (often raw food) to ready-to-eat foods. |
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How do you Control Microbiological hazards? |
Keep food poisoning bacteria out of ready-to-eat food. High standard of personal hygiene and good hygiene practices. Separate raw and ready-to-eat food at all stages of storage Well-designed and proper use of suitable equipment/utensils Effective cleaning and disinfection. Particular care is needed with wiping cloths Effective storage and disposal of waste and unit food Effective pest control |
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How do you control contamination hazards |
Prevent cross-contamination Keep raw and ready-to-eat foods seperate |
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What is the Danger Zone |
Between 5oC to 63oC |
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Should we keep food hot or cold? |
Keep food hot OR cold! |
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A core temperature of what is usually recommended, although lower temperature maybe used for a longer time. |
75oC |
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How do u stop contamination? |
Separate raw and ready-to-eat food |
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How do u stop Multiplication |
Refrigerated storage BELOW 5oC |
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What temperature should stop multiplication? |
Below 5oC |
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How do you control hazards and controls |
Food deliveries maybe contaminated with chemicals such as pesticides or weedkiller. Contamination may also result from poor cleaning or pest control on the the premises. |
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Controls of chemicals with food... |
This is not delivering or storing cleaning chemicals with food... never storing chemicals in unmarked or food containers and never store food in chemical containers. |
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What is a allergen |
Allergens are substances, usually proteins which cause the body’s immune system to react. In severe cases this may result in anaphylactic shock and even death. |
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Controls include - |
Segregation, suitably labelled packaging, effective hand washing and cleaning. |
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What’s personal health and hygiene |
- YOU maybe prosecuted if you break the law relating to personal hygiene - Most people carry food poisoning organisms at one time or another in their nose, mouth, intestine or on their hands - Food poisoning organisms can be spread by food handlers sneezing or coughing or if they touch ready to eat food - Hands are the main route for transferring food poisoning organisms to ready to eat foods - Hygiene training helps prevent food poisoning |
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What MUST you do before handling food or enter a food room? |
Put on Clean protective clothing that completely covers normal clothing, head covering that encloses the hair, remove all jewellery, including watches and nail varnish and wash your hands properly, especially fingertips and nails. |
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Report to the Manager if: |
There are no waterproof dressings or other essential first aid equipment, no soap or hand drying facility, or if your protective clothing needs to be changed. Keep yourself clean and food safe. |
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When do you was your hands? |
- Before entering a food room/handling food - After using the toilet - After handling a dressing - After handling soiled nappies or clothing - After handling contaminated packaging - After dealing with a person suffering from diarrhoea or vomiting - After cleaning up animal accidents - After handling raw food - Before handling ready to eat food |
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What are the 8 processes to washing your hands... |
1. Wet hands thoroughly 2. Use liquid soap 3. Rub hands vigorously... 4. Especially the nails and the fingertips 5. Rub the thumbs 6. Rinse hands thoroughly 7. Use paper towel to dry complete 8. Turn OFF tap using the paper towel |
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Whilst in a food room or handling open food what MUST You NOT do... |
Smoke Scratch your head Touch your mouth/nose/bite finger tips, eat sweets, chew gum or taste food with an unwashed spoon or your fingers... Handle ready to eat food unnecessarily Wear jewellery, nail varnish, ware strong smelling perfume/aftershave Blow into glasses or handle the parts of plates or equipment which come into direct contact with ready to eat food. |
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Before handling food you must... |
Wash your hands properly before starting work Cover cuts with a waterproof dressing Remove protective clothing when using the WC or leaving the food premises Turn away from food or work surfaces to cough/sneeze into the upper arm or shoulder Wear strong sensible shoes Use a clean paper tissue to blow your nose, then wash your hands |
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What is disinfectant... |
A chemical that reduces the number of bacteria to a safe level |
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What is a sanitiser |
A detergent and disinfectant combined |
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Why do we clean? |
Dirty premises lose customers and attract pests. To remove matter on which bacteria would grow. To allow effective disinfection. To reduce the risk of foreign matter contamination. To provide pleasant and safe working conditions. To comply with the law. |
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What must you do after handling refuse? |
Wash their hands thoroughly. |
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Do’s of cleaning... |
Follow instructions of the cleaning schedule/plan cleaning Use protective clothing Remove or cover all food. Start at the top and work down. Use the correct cleaning chemicals and equipment. Pay particular attention to hand-contact surfaces, such as handles on fridges... Change water which becomes cool or dirty Report defective or damaged equipment, shortage of chemicals or absence of protective clothing Empty waste bins regularly throughout the day and always at the end of the day |
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Don’t of cleaning |
Mix chemicals Use wash bins for washing equipment Play about with chemicals or cleaning equipment Transfer chemicals to unmarked or food containers Use the same equipment for cleaning WC’s and food rooms |
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Poor cleaning will result in |
Contaminated food |
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After cleaning you should |
Clean and disinfect cleaning equipment and leave to dry Do Not store equipment in bleach or other disinfectant overnight Store cleaning equipment and chemicals separately from food, preferably in locked cupboards Throw disposable cloths away Wash your hands |
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6 Stage cleaning |
Pre-clean Main clean Rinse Disinfect Final rinse Leave to air-dry |
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Safe handling and storage of food- |
Check dates and food condition for mound or odours Check for pests and signs of pest Check for blown cans and damages packages Check the temperature of high-risk and frozen food Report unsatisfactory deliveries After checking move food to storage within 15mins maximum |
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Storage |
Keep food off the floor and away from walls Use oldest stock first and don’t use out of date stock Don’t use food in damaged containers or rusty, dented cans Report unsatisfactory food or signs of pests to your supervisor |
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What is stock rotation |
Ensuring older food is used first, First in, First OUT |
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High-risk foods... |
Perishable foods have a short shelf life, ensure they are in date as it’s unsafe and illegal to alter this date or sell the food after this date. |
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What is low-risk food... |
This does not support the growth of bacteria, but is given a best-before date. |
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What are High-risk foods? |
High-risk are ready to eat foods which support the growth of food poisoning bacteria and need refrigerated storage eg - shellfish,dairy products, cooked meat etc... |