Preventative control measures of food-induced of ill-health

• What is cross-contamination in the context of food safety?


  It is the transfer of food poisoning bacteria to high-risk foods.
• What are the methods to prevent cross-contamination?


  • Wash hands before and after handling raw meat and high-risk foods
  • Use colour-coded chopping boards and knives
  • Wash hands after using the toilet, sneezing, or handling rubbish
• What is physical contamination in food safety?


  It is when something not designed for eating ends up in food.
• What are examples of physical contaminants?


  Hair, seeds, bone, plastic packaging, and broken glass.
• How can physical contamination be controlled?


  • Follow personal hygiene rules
  • Keep preparation and serving areas clean
  • Check deliveries for broken packaging
  • Wash fruits and vegetables thoroughly
  • Use tongs or gloves for handling food
• What is the safe temperature range for refrigerated foods?


  0-5°C
• What is the safe temperature range for frozen foods?


  • 22°C to -18°C
• What should be done if high-risk foods are above the safe temperature range upon delivery?


  The food should be refused.
• What is the core temperature that high-risk foods must reach?


  70°C
• How long must high-risk foods be held at the safe core temperature?


  For a minimum of two minutes.
• What are the temperature requirements for hot and cold food holding?


  • Hot holding: 63°C minimum
  • Cold holding: 0-5°C
• Why is it important to keep food at the correct temperature during serving?


  To ensure it is safe to eat.
• What should unwashed fruits and vegetables be stored away from?


  Other foods.
• How does using a food probe help in food safety?


  It ensures high-risk foods have reached a safe core temperature.