Aqa Gcse Food Preparation And Nutrition: Food Safety Study Guide Graded A+

Enzymes in fruit cause them to _____, affecting the _________, ______ and _______ of the fruit. {Ans: ripen, sweetness, colour, texture}Waste products from moulds can cause ____ _________. {Ans: food poisoning}___ food is not classed as high risk food as you do not eat it like that. {Ans: raw}Many ______ rely on properties of yeast as a _______ _____. {Ans: breads, raising agent}E. coli O157 {Ans: - live in intestines of animals - most types are harmless but E. coli O157 can cause liver damage and death - found in raw beef, untreated milk/water, unwashed vegetables and salad leaves - onset time = 1-3 days}Cross-contamination happens when bacteria _________ from one thing to another. {Ans: transfers}Examples of ambient foods: {Ans: crisps, bread, pasta, cereal, sugar, tinned vegetables}Microorganisms include ________, ______ and ______. {Ans: bacteria, moulds, yeasts}Ambient foods can be ______ stored at ____ temperature. {Ans: safely, room}Changing 1 of 5 conditions will ____ or ____ microorganism growth. {Ans: slow, stop}Ways to slow or stop growth of microorganisms: {Ans: 1. use fridge to change temperature 2. pickle food in vinegar to change pH 3. add salt - absorbs water from