OCR GCSE Food Preparation and Nutrition (J309) food safety overview quiz quiz

Minus 18 to 0 degrees C

5 to 63 degrees C

63 to 100 degrees C

75 to 100 degrees C

Coldness, dryness, salt and a high level of acidity

Bright light, plenty of oxygen and acidic conditions

Added sugar, strong vinegar and direct heat above 75 C

Warmth, moisture, food and time

Use-by date

Best-before date

Display-until date

Sell-by date

Listeria

Staphylococcus aureus

Salmonella

Botulism

Food going off and growing visible mould because it has been left out at room temperature too long

Cooking two or more different foods together in the same pan so their flavours mix during cooking

Freezing food, then thawing it and refreezing it again before it has been cooked through properly

The transfer of harmful bacteria from one food (usually raw) to another (often ready-to-eat)

Below 5 degrees C

Around 10 degrees C

Minus 18 degrees C

Above 63 degrees C

Above 37 degrees C

Above 75 degrees C

Above 63 degrees C

Above 100 degrees C

As many times as you like

Up to three times

Only once

Twice

Uncovered on the top shelf

In the door compartment

On the middle shelf, beside ready-to-eat salad

On the bottom shelf, covered

Makes bacteria dormant so they stop multiplying

Kills every single bacterium instantly on contact

Makes the bacteria multiply much faster than before

Has no real effect at all on the bacteria present