Task
1. What are the most serious types of food poisoning due to?
Undercooked or contaminated cooked meat, raw milk and eggs.
2. What are the conditions required by bacteria to multiply and grow?
Moisture, warmth, food.
3. What is the ideal temperature zone for bacteria to multiply?
37 degrees celsius.
4. What are the common symptoms of food poisoning?
Vomiting, nausea, abdominal pain, diarrhoea.
5. What is the name of the Officers who are employed by the local authority to investigate and ensure food premises are clean and serving food of an acceptable standard?
Health inspectors/ food authority.
6.Who might be more vulnerable to food poisoning? Write down 4 different types of people.
Elderly/ Sick people
Babies
Young children
Pregnant women
7. Look up the following microbes that cause food poisoning:-
Write down the source of the foods, the characteristics and symptoms of these types of food poisoning.
Raw meat, poultry and eggs, pests and pets, human and animal intestines, dirt and refuse.
Vomiting, nausea, diarrhoea, abdominal pain.
Raw meat and poultry, soil, dirt and refuse, raw vegetables, pests and pets, human and animal intestines.
Diarrhoea, abdominal pain.
Vomiting, abdominal pain, low temperature.
8. Write down 6 occasions that you should wash your hands when preparing food.
Before handling meat
After handling meat
Before touching any food products
Before serving/ presenting
After touching face or other parts of body
After handling rubbish
9. How should you store food?
In the right place, At the right temperature, For the right time.
10. Where should eggs be stored?
Cool environment/ fridge
11. What is the correct working temperature of a fridge and freezer?
Fridge - between 0 and 5 degrees celsius
Freezer - -18 degrees celsius
12. If you are keeping foods warm, at what temperature should you keep them?
Above 50 degrees
Undercooked or contaminated cooked meat, raw milk and eggs.
2. What are the conditions required by bacteria to multiply and grow?
Moisture, warmth, food.
3. What is the ideal temperature zone for bacteria to multiply?
37 degrees celsius.
4. What are the common symptoms of food poisoning?
Vomiting, nausea, abdominal pain, diarrhoea.
5. What is the name of the Officers who are employed by the local authority to investigate and ensure food premises are clean and serving food of an acceptable standard?
Health inspectors/ food authority.
6.Who might be more vulnerable to food poisoning? Write down 4 different types of people.
Elderly/ Sick people
Babies
Young children
Pregnant women
7. Look up the following microbes that cause food poisoning:-
Write down the source of the foods, the characteristics and symptoms of these types of food poisoning.
- Salmonella
Raw meat, poultry and eggs, pests and pets, human and animal intestines, dirt and refuse.
Vomiting, nausea, diarrhoea, abdominal pain.
- Clostridium Perfingens
Raw meat and poultry, soil, dirt and refuse, raw vegetables, pests and pets, human and animal intestines.
Diarrhoea, abdominal pain.
- Staphylococcus aureas
Vomiting, abdominal pain, low temperature.
8. Write down 6 occasions that you should wash your hands when preparing food.
Before handling meat
After handling meat
Before touching any food products
Before serving/ presenting
After touching face or other parts of body
After handling rubbish
9. How should you store food?
In the right place, At the right temperature, For the right time.
10. Where should eggs be stored?
Cool environment/ fridge
11. What is the correct working temperature of a fridge and freezer?
Fridge - between 0 and 5 degrees celsius
Freezer - -18 degrees celsius
12. If you are keeping foods warm, at what temperature should you keep them?
Above 50 degrees