Bacteria
small organism that invades another cell and causes it to reproduce
When is fungi used?
What are chemical hazards in the kitchen?
metals, agricultural chemicals, kitchen chemicals
Name the common food allergens.
dairy, wheat, fish, shellfish, peanut and peanut products, soy and soy derivatives, eggs, seeds, and tree nuts
What are the 3 types of bacteria? Describe them.
aerobic - require oxygen
anaerobic - without oxygen
facultative - with/without oxygen
What kills a virus?
high heat
When can yeast cause contamination?
wild yeast growing unintentionally
Metals found in cookware can ______ or seep into food.
leach
What does FATTOM stand for?
Food Acidity Temperature Time Oxygen Moisture
infection
intoxication
toxin mediated infection
What does not kill a virus?
water and pH
What temperature is yeast killed?
136 degrees F
Exterior of fruits and vegetables may be tainted with:
insecticides
pesticides
herbicides
Name 2 potentially hazardous foods (PHF).
raw or cooked animal products
cooked plant food such as corn and rice
cut melons
raw seed sprouts
cut leafy greens
cut tomatoes
garlic-in-oil mixtures
between 41 degrees F and 135 degrees F
What is a parasite?
an organism that lives in and feeds on the body of another creature
What is mold?
green blue powdery fuzz you find on a piece of old fruit or container of leftover food.
Name 2 chemical hazards in the kitchen.
cleaning supplies, bleach, grease cutters, polishes
Bacteria remain active between a pH of:
4.6 to 7
Potentially hazardous foods should not be kept in the temperature danger zone for more than:
four hours CUMULATIVE
Where can a virus be found?
meat and fish
140 degrees F
Name 4 physical hazards.
glass
staples
metal shards
toothpicks
Bacteria need the following to grow:
FATTOM
food
acidity
temperature
time
oxygen
moisture