Food safety

AQA

GCSE

The study of Food Safety within GCSE Food Preparation and Nutrition focuses on the scientific principles and practical procedures required to prevent foodborne illness. It encompasses the understanding of micro-organisms (bacteria, yeasts, and moulds), the conditions required for their growth (FAT TOM), and the distinction between pathogenic and spoilage organisms. The scope extends from 'farm to fork', covering purchasing, storage, preparation, cooking, and serving, underpinned by UK legislation such as the Food Safety Act 1990.

Objectives

Exam Tips

Pitfalls

Key Terms

Mark Points

Learning Objectives

What you need to know and understand

Growth conditions for microorganisms
Control of food spoilage
High risk foods
Enzymic action
Bacteria (Campylobacter, Salmonella, E. coli, Listeria, Staphylococcus aureus, Clostridium perfringens)
Food safety principles
Personal hygiene
Clean work surfaces
Separate raw/cooked foods
Correct cooking times
Temperature control

Key Terminology

Essential terms to know

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Practice questions tailored to this topic

Food safety

Learning Objectives

Key Terminology

{"theme":"Microbial Contamination and Growth","description":"The study of how bacteria multiply via binary fission and the specific conditions (Food, Acidity, Time, Temperature, Oxygen, Moisture) that facilitate rapid growth."}

{"theme":"The 4 Cs of Food Hygiene","description":"The core practical framework for safety: Cleaning (personal and kitchen hygiene), Cooking (temperatures and visual checks), Chilling (storage and the danger zone), and Cross-contamination (prevention methods)."}

{"theme":"Food Preservation","description":"Methods used to extend shelf life and ensure safety by altering the conditions for bacterial growth, including freezing, pickling, jamming, drying, and irradiation."}

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