Revision Question mat Explain the difference between pathogenic bacteria and Spoilage bacteria ID: 934745
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Slide1
AC4.1
Describe food related causes of ill health
Revision Question mat
Explain the difference between pathogenic bacteria and Spoilage bacteria?
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Complete table about how different contamination can cause ill health. ContaminationGive 3 examples of where it can be found. Effect on HealthMetalsChemicalPoisonous plantsParasitesPhysical Contamination
What is meant by the food intolerance?___________________________________________________________________________________________________
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What is meant by food allergen?___________________________________________________________________________________________________
Identify 15 main allergenic foods
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Coeliac disease
Lactose intolerance
Summarise how the two food intolerance cause ill health. What is the cause? What are the problem ingredients? What food can not be eaten?
Slide2AC4.2
Describe the role and responsibilities of the
EHORevision
Question mat
Below are legislation that are enforced by an EHO – Briefly explain what these law are.
LegislationDescriptionThe Food Safety ActThe General food hygiene regulationsThe temperature control regulationsThe food composition regulationsWhat does EHO Stand for?___________________________________________________________________________________________________What is the role of an EHO?___________________________________________________________________________________________________
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Explain how an
EHO
would investigate an outbreak of food poisoning
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Public Health
laboratory
Swabs?
Report?
Work with who?
What are the consequences of poor inspection results?
Explain how the food hygiene rating works?
Slide3AC4.3
Describe food safety Legislation
Revision Question mat
Food Safety Act 1990 – What it all about ? __________________________________________________________________________________________________________________________________________________________________________________________________________________
Identify the information that is required on food packaging on the label below?
HACCP (2006)HACCPWhat is the point of HACCP (2006)?_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _____ _____ _____
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Food safety legislation cover three main areas:
Food premises
Personal hygiene of staff
Hygienic practices
Complete the mind map on food safety legislation:
Slide4AC4.4
Describe common types of food poisoning.
Revision
Question mat
Create a rap/song/poem to help your remember food poisoning bacteria.
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Slide5AC4.4
/4.5
Describe the symptoms of food induced ill health.
Revision
Question mat
Explain how should you store food in the fridge?________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________How can you stop food poisoning by the following:Storing foodThe kitchenPersonal hygieneServing foodCooking and cooling
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Explain how you can identify if ill health has been caused by an allergen, food poisoning or food intolerance?
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Symptoms
Draw some of the symptoms you could have if food has caused ill health. Label if symptom is caused by poisoning, intolerance or allergy.
What should you do if someone goes into anaphylaxis?