Home Economics - Food Safety and Hygiene

  1. What causes food spoilage?
    • Enzymes
    • Micro-organisms
  2. What are enzymes?
    These are chemicals that are naturally present in fruit and vegetables

    They cause the food to ripen
  3. What are micro-organisms?
    These are tiny living organisms such as bacteria, yeast and moulds that cause food spoilage
  4. List the conditions in which micro-organisms grow
    • Time
    • Warmth
    • Moisture
    • Oxygen
    • Food
  5. What is food poisoning?
    This is an illness caused by eating food that is contaminated with harmful bacteria
  6. State the symptoms of food poisoning
    • Nausea
    • Fever
    • Vomiting
    • Diarrhoea
    • Abdominal pain and cramps
  7. List examples of food poisoning
    • Campylobacter
    • Salmonella
    • Listeria
    • Clostridium botulinum
    • Staphylococci
    • E.coli
  8. State the role of the Food Safety Authority of Ireland
    They have responsibility for protecting customers in the area of food safety and hygiene
  9. List some food hygiene rules
    • Wash your hands before beginning food preparation
    • cover curs on hands with a waterproof bandage
    • Tie back hair
    • Do not cough, sneeze or smoke near food
  10. List two food and kitchen hygiene rules
    • Put perishable foods in the fridge
    • Clean and disinfect tables and floors regularly
    • Empty the bin regularly
    • Use separate chopping boards for preparing raw and cooked foods
    • Never allow animals in the kitchen when food is being prepared
  11. Define cross-contamination
    This is the transfer of bacteria from raw to cooked food
  12. How can cross-contamination occur?
    • Bacteria spread to food from a food handler
    • Bacteria from dirty surfaces or equipment onto food
  13. State how to prevent cross-contamination occurring
    • Use colour-coded chopping boardsĀ 
    • Store raw and cooked meat separatley in fridge
Card Set
Home Economics - Food Safety and Hygiene
Food Safety and Hygiene