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% Document Info
\author{emams19}
\pdfinfo{
  /Title (gcse-food-preparation-and-nutrition-food-safety.pdf)
  /Creator (Cheatography)
  /Author (emams19)
  /Subject (GCSE Food preparation and nutrition: Food safety Cheat Sheet)
}

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        \hspace*{-6pt}\includegraphics[width=5.8cm]{/web/www.cheatography.com/public/images/cheatography_logo.pdf}}
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    \vspace{-2pt}\large{\bf{\textcolor{DarkBackground}{\textrm{GCSE Food preparation and nutrition: Food safety Cheat Sheet}}}} \\
    \normalsize{by \textcolor{DarkBackground}{emams19} via \textcolor{DarkBackground}{\uline{cheatography.com/173010/cs/36348/}}}
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  \mymulticolumn{2}{p{5.377cm}}{\bf\textcolor{white}{Cheatographer}}  \\
  \vspace{-2pt}emams19 \\
  \uline{cheatography.com/emams19} \\
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  \mymulticolumn{1}{p{5.377cm}}{\bf\textcolor{white}{Cheat Sheet}}  \\
   \vspace{-2pt}Published 3rd January, 2023.\\
   Updated 3rd January, 2023.\\
   Page {\thepage} of \pageref{LastPage}.
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  Measure your website readability!\\
  www.readability-score.com
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% Set font size to small. Switch to any value
% from this page to resize cheat sheet text:
% www.emerson.emory.edu/services/latex/latex_169.html
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\begin{multicols*}{4}

\begin{tabularx}{3.833cm}{x{0.92691 cm} x{2.50609 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{3.833cm}}{\bf\textcolor{white}{Key words}}  \tn
% Row 0
\SetRowColor{LightBackground}
Bacteria & A unicellular microorganism: can be beneficial or harmful \tn 
% Row Count 2 (+ 2)
% Row 1
\SetRowColor{white}
Danger zone & A range of temperatures in which bacteria can grow and thrive \tn 
% Row Count 5 (+ 3)
% Row 2
\SetRowColor{LightBackground}
\seqsplit{Deteriorate} & Getting progressively worse over-time \tn 
% Row Count 7 (+ 2)
% Row 3
\SetRowColor{white}
\seqsplit{Contaminate} & When harmful bacteria is present in food \tn 
% Row Count 9 (+ 2)
% Row 4
\SetRowColor{LightBackground}
Enzymes & Speed up reactions \tn 
% Row Count 10 (+ 1)
% Row 5
\SetRowColor{white}
High-risk foods & Foods at higher risk of contamination: typically high in protein and moisture \tn 
% Row Count 13 (+ 3)
% Row 6
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Low-risk foods & Foods at lower risk of contamination: typically high in sugar, low in protein \tn 
% Row Count 16 (+ 3)
% Row 7
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\seqsplit{Micro-organisms} & Microscopic organisms \tn 
% Row Count 18 (+ 2)
% Row 8
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\seqsplit{Shelf-life} & Length of time a product remains useable \tn 
% Row Count 20 (+ 2)
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\mymulticolumn{1}{x{3.833cm}}{\bf\textcolor{white}{Key temperatures}}  \tn
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\mymulticolumn{1}{x{3.833cm}}{. 18°C - Min temperature of the freezer \newline % Row Count 1 (+ 1)
. 0°C - Bacteria dormant \newline % Row Count 2 (+ 1)
. 0°C-5°C - Fridge temperature range \newline % Row Count 3 (+ 1)
. 5°C - The lower limit of the danger zone \newline % Row Count 4 (+ 1)
. 63°C - Upper limit of the danger zone \newline % Row Count 5 (+ 1)
. 70°C - Core temperature of cooked food for 2mins at thickest part \newline % Row Count 7 (+ 2)
. 75°C - Core temperature of food for 30secs at thickest part. Min temp of reheated food \newline % Row Count 9 (+ 2)
. 100°C - Boiling point. Bacteria dies% Row Count 10 (+ 1)
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\mymulticolumn{1}{x{3.833cm}}{The 4 conditions required for bacterial growth are nutrients, time, moisture and warmth.}  \tn 
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\mymulticolumn{2}{x{3.833cm}}{\bf\textcolor{white}{The 4 Cs}}  \tn
% Row 0
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Cooking & . Make sure the food is cooked thouroughly (especially meat) so any harmful bacteria can be killed. \tn 
% Row Count 4 (+ 4)
% Row 1
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Chilling & . Some foods need to be chilled so that bacteria cannot grow \tn 
% Row Count 7 (+ 3)
% Row 2
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\seqsplit{Cross-contamination} & . Make sure that raw and cooked food are separated. Use different equipment for different food groups \tn 
% Row Count 11 (+ 4)
% Row 3
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Cleaning & . Clean and disinfect work surfaces between tasks and clean hands thoroughly \tn 
% Row Count 14 (+ 3)
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\mymulticolumn{1}{x{3.833cm}}{\bf\textcolor{white}{Personal Hygiene Rules}}  \tn
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\mymulticolumn{1}{x{3.833cm}}{. Hair should be tied up/covered \newline % Row Count 1 (+ 1)
. Hands should be washed \newline % Row Count 2 (+ 1)
. No coughing/sneezing near food \newline % Row Count 3 (+ 1)
. No jewellery% Row Count 4 (+ 1)
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\mymulticolumn{1}{x{3.833cm}}{. By following these personal hygiene rules, germs won't spread.}  \tn 
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\mymulticolumn{1}{x{3.833cm}}{\bf\textcolor{white}{Main causes of food poisoning}}  \tn
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\mymulticolumn{1}{x{3.833cm}}{. Microwaves don't evenly heat food \newline % Row Count 1 (+ 1)
. Use of cooked/chilled foods \newline % Row Count 2 (+ 1)
. Food not stored at the correct temperatures \newline % Row Count 3 (+ 1)
. Poor personal hygiene \newline % Row Count 4 (+ 1)
. Food not heated at the correct temperature% Row Count 5 (+ 1)
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\mymulticolumn{2}{x{3.833cm}}{\bf\textcolor{white}{High/Low risk foods}}  \tn
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High risk foods are high in protein and moisture & Low risk foods are high in sugar and low in protein and moisture \tn 
% Row Count 4 (+ 4)
% Row 1
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Examples include: & Examples include: \tn 
% Row Count 5 (+ 1)
% Row 2
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Poultry, seafood, meats, cheese, cooked rice, soups, milk & Jam, syrup, marmalade, sweets, icing, raw potatoes, dried pasta, carrots \tn 
% Row Count 9 (+ 4)
% Row 3
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 & Have a best before date: the product can still be eaten after that \tn 
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Bacteria & Source \tn 
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% Row 1
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Salmonella & Poultry, eggs \tn 
% Row Count 2 (+ 1)
% Row 2
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E-coli & Raw meat, Raw milk \tn 
% Row Count 3 (+ 1)
% Row 3
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Listeria & Raw, processesed and cooked foods \tn 
% Row Count 5 (+ 2)
% Row 4
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Bacillus cereus & Cereals, especially rice \tn 
% Row Count 7 (+ 2)
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% That's all folks
\end{multicols*}

\end{document}