Review 1
Can Include wheezing, shortness of breath, tightening of the throat, hives, cramping, vomiting, diarrhea and death.
What Is an allergic reaction?
Method of rotating food during storage so the oldest inventory is used first.
What is FIFO (First in , first out)
Disease transmitted to people by food
What is food-borne illness?
The measure of how much acidity is in a food.
What is PH?
Plastic, latex or vinyl gloves that you should throw away after you use them.
What is single use gloves?
Tiny living things that are not animals or plants. You can only see them through a microscope and you cannot smell or taste them. Some bacteria are helpful. Other bacteria can cause sickness. the bacteria that causes sickness are often called germs.
What is bacteria?
A group of microorganisms that includes molds and yeasts.
What is fungi?
a program to prevent and control pests from contaminating food.
What is IPM (integrated pest management)
Dirt, glass, metal and other solid things that should not be in food. Another word for it is physical contaminant, sometimes called a foreign object
What is physical hazard?
Bugs or animals like mice. Pests can carry harmful germs and bring them into food.
What is pest?
A way to check a thermometer to be sure it is working correctly. You dip the thermometer into boiling water for 30 seconds to see if it shows 212 degrees F (100 degrees C). If it does not, you must reset the thermometer to show the correct temperature for boiling water, 212 degrees
What is the boiling point method?
A system to make sure food is prepared safely at every step in the flow of food.
What is HCCAP (Hazard analysis critical control point)?
Foods like milk or cider that have been heated to a high temperature for a short period of time to destroy bacteria that cause sickness.
What is pasteurized?
Temperature between 41 degrees F and 140 degrees F. Bacteria grows fastest in this range.
What is TDZ (temperature danger zone)?
Microorganisms that look fuzzy and can spoil food. Some molds also make toxins if they are in food long enough.
What is molds?
When harmful germs, chemicals or foreign objects get into food, either naturally or by accident. Food that has been contaminated can make people sick and is not safe to eat.
What is contamination?
A soap or liquid rubbed onto the hands to kill harmful germs on the hands. Using hand sanitizer does NOT take the place of hand washing.
What is hand antiseptic?
Foods that harmful germs can grow in easily if they are not handled correctly. Such food requires time-temperature control for safety. Also called TCS foods (time and temperature control for safety
What is potentially hazardous food?
Food that is treated at high temperatures to kill micro-organisms. Often aseptically packaged-- sealed under sterile conditions.
What is ultra high temperature pasteurized food (UHTPF)
Measures surface temperature of food and equipment.
What is infrared(Laser) thermometer?
All the steps that food goes through in a foodservice establishment from beginning to end. The steps include: receiving (getting deliveries), storing, preparation (washing, cutting, mixing), cooking, hot-holding, cooling, cold-holding, serving and reheating. Food workers must do the right things at each step in the flow of food to keep foods safe.
What is the flow of food?
Groups of people who get sick more easily than others from eating contaminated food. High risk populations include babies and young children, older adults, pregnant women and people whose immune systems don’t work well due to other illnesses.
What is High risk population?
A parasite that can cause a food borne infection. It may be found in raw or under cooked fish and other seafood. Correct cooking can kill the parasite so that it does not cause illness. If the seafood is to be eaten raw, deep freezing of the food can also kill the parasite.
What is Anisakis?
A government agency that works to make sure that meat, poultry and egg products are safe. Also responsible for foods shipped across state lines.
What is USDA (United States of agriculture department)?
a form that gives important information about chemical products (such as cleaning compounds) to people who work with them. It tells how the chemical can be harmful to people, how to handle the chemical safely and how to give first aid if the chemical gets into or onto a person.
What is MSDS?(Material safety data sheet)