Section C: Cooking and food preparation - 3 Food safety — OCR GCSE Food Preparation and Nutrition
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Section C: Cooking and food preparation - 3 Food safety explained
Section C: Cooking and food preparation - 3 Food safety covers 17 specification points, including Conditions and control for bacterial growth and The role of time, temperature, moisture and….
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- Conditions and control for bacterial growth
- The role of time, temperature, moisture and food availability
- Growth conditions and control for mould growth and yeast production
Show all 17 objectives
- Signs of food spoilage
- Natural decay, enzyme action and yeast production
- Helpful properties of micro-organisms in food production
- Types of micro-organisms and key points
- Buying food
- Labelling and date marks
- Visual checks
- Reputable supplier
- Storing food
- Types of storage and how to store foods correctly
- Preparing food
- Preventing cross contamination and food poisoning: direct and indirect methods
- Cooking and serving food
- High-risk foods, critical temperatures