WHAT IS FOOD SAFETY?
SAFE FOOD THAT IS WELL LOOKED AFTER
FOOD THAT WILL NOT ATTACK YOU
THE PROTECTION OF CONSUMER HEALTH AND WELL BEING BY SAFEGUARDING FOOD FROM ANYTHING THAT CAN CAUSE HARM
WEARING APPROPRIATE CLOTHING
WHAT IS CONTAMINATION?
TOUCHING THINGS
NOT WASHING YOUR HANDS
THE PRESENCE IN FOOD OF ANY HARMFUL OR OBJECTIONABLE SUBSTANCE OR OBJECT
AN ILLNESS
WHAT IS A FOOD BOURNE ILLNESS/FOOD POISONING
TYPES OF ILLNESSES CAUSED BY EATING CONTAMINATED FOOD
SOMETHING YOUR BORN WITH
A PATHOGEN
WHAT IS A HAZARD?
ANYTHING THAT COULD CAUSE HARM TO CONSUMERS
A HURRICANE
WET FLOORING
A SIGN
STOMACH CRAMPS, DIARRHOEA, NAUSEA, VOMITING, FEVERS AND HEADACHES ARE ALL SYMPTOMS OF WHAT
FOOD POISONNG
CANCER
DIABETES
EATING TOO MUCH
A FORMAL SYSTEM THAT HELPS FOOD BUSINESSES TO PROTECT FOOD SAFETY
HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT)
WAITROSE
FOOD SAFETY PEOPLE
FAIRTRADE
WHAT GROUP ARE HIGH RISK PEOPLE
ELDERLY, YOUNG, PREGNANT
MIDDLE AGED, TEENS
NORMAL PEOPLE
ANYONE
WHO ENFORCES LAWS
ENVIRONMENTAL HEALTH OFFICER
POLICE
DOCTORS
FOOD MANAGERS AND HANDLERS
SOMEONE WHO WORKS WITH FOOD IS CALLED
CHEF
BAKER
FOOD TOUCHER
FOOD HANDLER
WHAT ARE THE THREE HAZARDS
PAST, PRESENT, FUTURE
PHYSICAL, CHEMICAL, BIOLOGICAL
SOCIAL, ENVIRONMENTAL, ECONOMICAL
LIVING, MAN MADE, MACHINES
NATURAL POISONS ARE FOUND IN
WILD MUSHROOMS, GREEN POTATOES, RED KIDNEY BEANS
SCORPIONS, SPIDERS
PLANTS
SCHOOL MEALS
WHAT ARE THE THREE TYPES OF BACTERIA
PATHOGENIC, HELPFUL, SPOILAGE
E.COLI, SALMONELLA, NORO VIRUS
GOOD, BAD, WEIRD
MOULD, SLIME, FLUFF
WHERE DOES BACTERIA LIVE
EVERYWHERE
ON FOOD
ON US AND ANIMALS
IN HOUSES
WHAT IS THE TERM USED TO DESCRIBE BACTERIA SPLITTING
BINARY FISSION
SPLITTING
MULTIPLYING
REPRODUCING
WHAT DOES BACTERIA NEED TO MULTIPLY
MOISTURE, TIME, FOOD, WARMTH
HEAT, LIGHT, SUGAR
DARKNESS, DRYNESS, COOL TEMPERATURES
LOTS AND LOTS OF HEAT AND TIME
