S3 Revision

What temperature range is the danger zone?

• 5-63

• 1-4

• 100-200

• 0-90

What are the 4 categories of hazards we have looked at?

• Physical, bugs, chemical, allergens

• Physical, microbiological, chemical, unclean workers

• Microbiological, chemical, allergens

• Physical, microbiological, chemical, allergens

Can identify an advantage to good hygiene to a food business?

• Loss of customers

• Closes down

• Increase in profits

• Bad reviews

Can you identify the allergens below

• Peanuts

• Shellfish

• Mustard

• Celery

What can we do to stop pests in a food business

• Leave food out for them to eat

• Clean as you go and close outside doors

• Leave doors open

• Tie hair up

What is the definition of indirect cross contamination?

• Bacteria is transferred through a primary source such as raw chicken

• Bacteria is transferred through a third party such as hands, worktops, chopping boards, equipment or cleaning cloths

• Not cleaning worktops

• Leaving raw meat out of the fridge

What is the definition of a food allergy?

• When someone gets ill from undercooked food

• When someone dislikes a food

• This is when the body's immune system reacts unusually to specific foods. Although these can be often mild, they can be very serious

• This is much more common than

  and is not caused by the immune system

What does HACCP stand for?

• Hazard Adapt Critical Control Point

• Higher Advance Critically Computer

• Higher Analysis Critical Control Point

• Hazard Analysis Critical Control Point

What are the 3 groups most at risk from food poisoning?

• Elderly, teenagers and babies

• Babies, adults and children

• Babies, pregnant women and babies

• Adults, teenagers and babies

How often can bacteria multiply

• 10 seconds

• 10 minutes

• 10 hours

• 100 minutes