Catering Revision

HideShow resource information
Highest fridge temperature
1 of 32
Symptons of food poisoning
Nausea, vomiting, fever, abdominal pain and diarrhoea
2 of 32
Hazard analysis and critical control point
3 of 32
Bacteria which cause food poisoning
4 of 32
Binary fission
One bacteria spilts into 2 every 10-20mins
5 of 32
High risk foods
Foods bacteria multiply on easily (moist and rich in protein
6 of 32
Colour coded chopping boards
Red- raw meat Blue- raw fish Yellow- cooked meat Green- salad & fruit Brown- vegetables White- bread
7 of 32
High risk groups
Most likely to suffer from food poisoning e.g. young, old, pregnant, already sick
8 of 32
Length of time food can be left to cool down before placing in the fridge
1.5 hours
9 of 32
Health and safety at work act
10 of 32
Rats, mice, ants, flies, cockroaches, birds
11 of 32
Minimun temp for hot holding
63'c or above
12 of 32
Physical contamination
Nail, hair, screw & fly
13 of 32
Trading standards officer
Check weights, Check menus are accurate (e.g. frozen food can not ba called fresh), Check customers are aware of cost
14 of 32
Operating temp of a freezer
15 of 32
Risk assessment
Identifies all accidents that could occur, who could be harmed and how the accident could be prevented
16 of 32
Operating temp of a fridge
17 of 32
Anything which can harm e.g. glass, bleach salmonella
18 of 32
Spoilage baccteria
Make food go off, spoil apperarance, taste and smell e.g. sour milk
19 of 32
Dnger zone- temp at which bacteria can multiply
20 of 32
A chemical used to reduce bacteria to a safe level
21 of 32
Cross contamination
Bacteria is crossed from one source to another e.g. chopping raw meat and then cooked meat with same knife
22 of 32
Chemical contamination
Bleach, antibacterial, spray, pesticide
23 of 32
Smaller than bacteria, can be spread in water or air, only a small number needed to make someone ill
24 of 32
Purpose of HASAWA
To ensure employees are provided with appropriate safety equipment, clothing, training and a safe workplace
25 of 32
6 cleaning procedures
Preclan to remove food, Main clean wwith detergent, Rinse, Disinfection, Rinse of disinfectant & Drying
26 of 32
Common accidents
Slips, trips and falls, back problems from lifting, cuts, burns or scalds
27 of 32
Bacteria contamination
Salmonella, E coil
28 of 32
Core temp for cooking food
29 of 32
Points to include on an accident repot form
Date and time, name of injured person, where, witnesses, cause of accident, part of body injured & first aid carried out
30 of 32
A chemical used for cleaning; to remove food, dirt or grease
31 of 32
Environmental health officer
Check any food premises, check hygine of staff, check cleanliness of premises, check safe storage7temp, issue improvement notices, can close a premises down
32 of 32

Other cards in this set

Card 2


Symptons of food poisoning


Nausea, vomiting, fever, abdominal pain and diarrhoea

Card 3




Preview of the front of card 3

Card 4




Preview of the front of card 4

Card 5


Binary fission


Preview of the front of card 5
View more cards


No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all All resources »