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Food hygiene and safety

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Organisms that feed on organic matter. They ferment and tend to attack foods such as jams.
Organisms that can cause food spoilage and illness
A form of fungus that settle on food surfaces and make harmful toxins
High Risk Foods
Food products which may quickly become unsafe to eat due to spoilage
Conditions for bacteria growth
Medium temperature, moisture, food, time
Fridge Temperature
Between 1 and 5 degrees
Freezer Temperature
Under -18 degrees
Re heated Food Temperature
Over 72 degrees in the centre
Cross Contamination
Bacteria crossing over from one food to another, making spoilage more likely
Pathogenic Bacteria
Bacteria causing illness. Source include people, raw food, pests and waste