Chemicals

• What are some harmful chemicals that can contaminate food?

  Cleaning fluids, insecticides, and bleach
• Why are chemicals like cleaning fluids and insecticides dangerous if swallowed?

  They are extremely poisonous
• What can lead to poisoning from harmful chemicals in food?

  Moving chemicals to unlabelled containers
• What is essential for the safe storage of harmful chemicals?

  They should be kept in their original containers and stored away from children and food
• What is a spore in the context of food safety?

  A dormant form of bacteria able to survive in non-ideal storage conditions
• What is a toxin?

  A poison, especially one produced by microorganisms such as bacteria
• What does anaerobic mean?

  A process that does not require oxygen
• What is pasteurisation?

  The process of heating products like milk to 72°C for 15 seconds to destroy harmful bacteria
• What temperature is used in the pasteurisation process?

  72°C
• What are vulnerable groups in the context of food safety?

  Groups of people who are more at risk of health issues, such as the very old and the very young
• What are the key terms related to food safety mentioned in the material?

  • Spore: A dormant form of bacteria
  • Toxin: A poison produced by microorganisms
  • Anaerobic: A process that does not require oxygen
  • Pasteurisation: Heating to 72°C for 15 seconds to destroy harmful bacteria
  • Vulnerable groups: People at higher risk of health issues