Food Hygiene certificate flashcards 2 0.0 / 5 ? Home Economics: Food & NutritionFlash Cards - Food HygeinGCSEAQA Created by: Elvie.WeaverCreated on: 08-09-18 14:12 What is the danger zone ( when bacteria thrive)? 5-63 1 of 15 What soap should be used for hand washing? Bactericidal Soap 2 of 15 When sould you wash your hands? Before and after handling any foods. Take extra care when it is raw meat or fish. 3 of 15 What does HACCP stand for? Hazard Analysis Critical Control Point 4 of 15 What do food poisoning bacteria produce? Spores and toxins. 5 of 15 What is cross contamination? This is when bacteria from raw foods pass to ready to eat foods and are digested by the body. 6 of 15 What chopping board should Raw Meat be cut on? Red 7 of 15 What are high risk foods? High risk foods contain moisture and are high in protein. 8 of 15 What is the temperature for chilled food storage? 4-5 9 of 15 what is the temperature where bacteria is killed? 75 10 of 15 What should be stored in the middle shelf of the fridge? Dairy products (soft cheese) 11 of 15 What is a Blue chopping board used for? Raw Fish 12 of 15 What is food spoilage? When foods start to go off and can cause illnes. 13 of 15 What is one way to prevent cross contamination? Use the correct coloured chopping board for the food type. 14 of 15 What is HACCP used for? Analyse hazards which could occur when preparing food and control them in order make the food safe to eat. 15 of 15
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