AQA food technology unit 3

What is food spoilage?

When food deteriorates so it’s no longer safe or pleasant to eat.

What are the main signs of food spoilage?

Mould, slime, unpleasant smell or taste.

What causes food to spoil?

Microorganisms (bacteria, moulds, yeasts), enzymes, or incorrect storage.

What temperature do bacteria multiply fastest at?

37°C (body temperature).

What is the ‘danger zone’ for bacterial growth?

5°C–63°C.

How can food poisoning be prevented?

Good hygiene, correct storage, thorough cooking.

What is cross-contamination?

The transfer of harmful bacteria from one surface or food to another.

How should raw meat be stored?

Covered, on the bottom shelf of the fridge.

Name 2 high-risk foods.

Cooked meat, dairy products.

How long can leftovers be kept in the fridge?

No more than 2 days.

What is the minimum core cooking temperature for meat?

75°C.

What colour chopping board is used for raw meat?

Red.

What temperature should fridges be kept at?

0°C–5°C.

What is the purpose of use-by dates?

Indicates when food becomes unsafe to eat.

What does a best-before date indicate?

The food's quality is best before this date, but it's still safe to eat.

What are enzymes?

Natural proteins that cause ripening and spoilage.

What is the purpose of preservatives?

To slow spoilage and extend shelf life.

Name a chemical preservative.

Sodium benzoate.

How can freezing preserve food?

Slows enzyme activity and bacterial growth.

What is pasteurisation?

Heating milk to kill bacteria (e.g., 72°C for 15 seconds).

What is UHT milk?

Milk heated to 135°C to kill all microorganisms and extend shelf life.

What is vacuum packing?

Removing air to slow bacterial growth.

What is HACCP?

Hazard Analysis and Critical Control Points — a food safety system.

Why is personal hygiene important in food prep?

To prevent contamination and foodborne illness.

Name 3 personal hygiene rules.

Wash hands, tie hair back, no jewellery.