AQA GCSE Food Preparation and Nutrition: Food Safety
1. Microorganisms bacteria, moulds, yeasts
include ________,
______ and ______.
2. 5 condi- 1. warm temperature
tions microor- 2. moisture
ganisms need to 3. food
grow and multi- 4. right pH
ply... 5. time
3. Changing 1 of slow, stop
5 conditions
will ____ or
____ microorgan-
ism growth.
4. Ways to slow or 1. use fridge to change temperature
stop growth of 2. pickle food in vinegar to change pH
microorganisms: 3. add salt - absorbs water from food, drys it out
5. High risk foods ready-to-eat, correctly, harmful
are _____-__-___
foods, that
when not stored
_________, grow
_______ bacteria.
, AQA GCSE Food Preparation and Nutrition: Food Safety
6. High risk foods moist, high in protein
are _____ and ____
__ _______.
7. High risk foods short shelf life, dangerous
have a _____ _____
____ - as bacteria
may multiply to
_________ levels.
8. Examples of high 1. cooked meat, fish and poultry
risk foods: 2. dairy products
3. gravies, stocks and sauces
4. shellfish
5. cooked rice
9. ___ food is not raw
classed as high
risk food as you
do not eat it like
that.
10. When buying visible
food check for
______ signs of
spoilage
1. Microorganisms bacteria, moulds, yeasts
include ________,
______ and ______.
2. 5 condi- 1. warm temperature
tions microor- 2. moisture
ganisms need to 3. food
grow and multi- 4. right pH
ply... 5. time
3. Changing 1 of slow, stop
5 conditions
will ____ or
____ microorgan-
ism growth.
4. Ways to slow or 1. use fridge to change temperature
stop growth of 2. pickle food in vinegar to change pH
microorganisms: 3. add salt - absorbs water from food, drys it out
5. High risk foods ready-to-eat, correctly, harmful
are _____-__-___
foods, that
when not stored
_________, grow
_______ bacteria.
, AQA GCSE Food Preparation and Nutrition: Food Safety
6. High risk foods moist, high in protein
are _____ and ____
__ _______.
7. High risk foods short shelf life, dangerous
have a _____ _____
____ - as bacteria
may multiply to
_________ levels.
8. Examples of high 1. cooked meat, fish and poultry
risk foods: 2. dairy products
3. gravies, stocks and sauces
4. shellfish
5. cooked rice
9. ___ food is not raw
classed as high
risk food as you
do not eat it like
that.
10. When buying visible
food check for
______ signs of
spoilage
