Bacteria

• What are common sources of bacteria in food?

  Raw food, people, pests
• Which bacteria are associated with rice and pasta?

  Bacillus cereus
• What type of food is Campylobacter found in?

  Raw meat
• Which bacteria is linked to cooked beef?

  Clostridium Perfringens
• What is a common source of E-coli?

  Unwashed hands
• Which foods are associated with Listeria?

  Soft cheese, deli meat
• What is a common source of Salmonella?

  Raw chicken, eggs
• Where is Staphylococcus aureus commonly found?

  On hands
• What are some symptoms of food poisoning?

  Nausea, vomiting, diarrhea
• What does the term "danger zone" refer to in food safety?

  Temperature range between 5°C and 63°C
• What does "dormant" mean in the context of bacteria?

  Not multiplying
• What is a "spore" in relation to bacteria?

  A protective shell bacteria makes
• What does "pathogenic" mean?

  Makes you sick
• What is the role of an environmental health officer?

  Enforces food hygiene legislation
• What actions can an environmental health officer take?

  Inspect businesses and give ratings
• What is the purpose of food hygiene ratings?

  To inform about food safety standards
• What should food handlers do to maintain hygiene?

  Keep clean hands, clothes, and nails
• What is the importance of separating raw and cooked food?

  To avoid cross-contamination
• What temperature should food be chilled to?

  Below 5°C
• What is the minimum cooking temperature for food safety?

  Over 75°C
• What does HACCP stand for in food safety?

  Hazard Analysis Critical Control Point
• How does an environmental health officer enforce food safety laws?

  Can enter premises without warning
• What is a hygiene improvement notice?

  A formal notice to improve hygiene practices
• What can lead to the closure of a business by an environmental health officer?

  Extreme circumstances of food safety violations
• What are the key practices for keeping food safe?

  • Clean hands and clothes
  • Do not work if sick
  • Clean as you go
  • Separate raw and cooked foods
  • Chill food below 5°C
  • Cook food over 75°C
• What do environmental health officers inspect in food businesses?

  • Hygiene of food handlers
  • Cleanliness of clothes, hands, nails
  • Cross-contamination prevention
  • Proper waste disposal
  • Food storage practices
  • Temperature logs
  • Stock rotation (FIFO)
  • Clean equipment and pest control
• What enforcement actions can environmental health officers take?

  • Enter premises without warning
  • Issue improvement notices
  • Provide emergency prohibition notices
  • Seize food for testing
  • Take businesses to court for violations
• How might an outbreak of food poisoning occur at a hotel?

  • Contaminated food preparation
  • Poor hygiene practices by staff
  • Cross-contamination between raw and cooked foods
  • Improper food storage temperatures