810466
| Pregunta | Respuesta |
| Core Temperature (how hot food is in the middle to stop food poisoning) | 75 Degrees C or above |
| Danger Zone (where food is likely to grow bacteria) | 5 - 63 degrees C |
| Chilled Food Temperature | 5 degrees or less! |
| EHO | Environmental Health Officer Person who checks food premises are safe. |
| The 1995 Food Safety Regulations | Rules that tell businesses how to keep their customers and employees safe. |
| Personal Hygiene | Rules about keeping yourself clean. Good personal hygiene is important in catering. |
| High Risk Food | meat, poultry, eggs, stocks, shellfish, cooked rice, fish, dairy, gravies, sauces, seafood. |
| Bacteria | Tiny things in food that can cause food poisoning. |
| Time it takes for bacteria to multiply (more bacteria) | 10-20 minutes |
| Food poisoning symptoms (things that happen to you if you have food poisoning) | Tummy pain, diarrhoea, vomiting, nausea, fever. Can last for days. |
| HAACP | Hazard analysis Critical Control points. Every business must have one to show how they stop contamination |
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