Healthy Food Habits
A disease transmitted by food.
foodborne illness
A microorganism that causes foodborne illness.
Pathogen
Practices that promote good health.
Hygiene
Disease transmitted by food.
Food Borne Illness
Before ever working with food you should
Clean the area to be sure no contaminants.
Find out.
ascertain
When harmful bacteria from one food are transferred to another food.
Cross-Contamination
Substances released into the air or water by industrial plants.
Environmental Contaminant
What does the acronym (HACCP) system stand for?
Hazard Analysis Critical Control Point
After you've clean the food prep area what should you do prior to ever touching the food?
Wash your hands
The practice of clean food-handling habits to help prevent disease.
Sanitation
An organism that lives off another organism.
Parasite
Trustworthy.
Reputable
Chemical pesticide particles that remain on or in food after it is prepared for consumption.
Pesticide Residue
When working with raw meat and veggies what should you do to prevent cross-contamination?
Have two separate work spaces, chopping blocks, knives and be sure to wash everything down.
Poisons that cause illness.
Toxin
Observe.
Adhere
Organisms that vary greatly in size and structure, and are classified as plants.
Fungi
The practice of safe food handling practices to help prevent disease.
Sanitation
When working with pork can you depend on the color or should you take the temp of the meat?
Check internal temp. of the meat, should be at 145 degrees F or 63 degrees C
Living beings so small they are only visible under a microscope.
Microorganism
Single-celled organisms.
Protozoa
Keep Away.
Repel
A disease causing agent that must inhibit the living cell of another organism to grow or multiply.
Virus
With meat leftovers, after how many days should it be thrown out?
4 Days