Chapter 1
Disease transmitted to people by food
What is foodborne illness?
Small living organisms seen through a microscope - many a harmless, though some can be harmful.
What are microorganisms?
When an object gets into food
What is physical contamination?
The most important part of good personal hygiene.
What is proper hand washing
The path food travels
What is the flow of food?
When food stays too long at temperatures good for growth of pathogens
What is time-temperature abuse?
Fill in the blank: What food needs to grow; Food, Acidity, Temperature, Time, _____, Moisture
What is oxygen?
When food service chemicals get into food
What is chemical contamination?
People who carry pathogens and infect others without getting sick
What are carriers?
Probe used to check the temperature of liquids
What is an immersion probe?
Children, elderly, people with compromised immune systems
What are high risk populations?
A foodborne illness the is spread mainly by flies and causes bloody diarrhea, abdominal cramps and fever
What is shigella
The R in ALERT which refers to keeping information relating to food defense available
What is Reports?
Fill in the blank: The whole hand washing process should take _____ seconds
What is 20?
Probe used to check the temperature of flat cooking equipment.
What is a surface probe?
Cooked foods, washed fruits and vegetables, and deli meat
What is Ready-To-Eat food?
Foodborne illness carried by farm animals and is most often linked to eggs
What is nontyphoidal salmonella
Nausea, shortness of breath, hives, vomiting/diarrhea, swelling, abdominal pain
What are symptoms of allergies
Filling the blank: If food handlers are not following proper procedures, ______ _______ should be taken immediately.
What is corrective action?
Involves ajusting the thermometer to the temperature at which water freezes
What is the Ice-Point Methoud?
Dairy, meat, fish, baked potatoes, soy protein, sliced melons, cut tomatoes, leafy greens, shell eggs, poultry, shellfish, heat treated plant food, sprouts and seeds, and untreated garlic-and-oil mixtures
What are examples of TCS food
Amount of moisture available in food for this growth
What is water activity?
Transferring allergies from one food to another
What is cross contact?
When should hand sanitizer be used?
What is after hand washing?
Used to check air temperature inside coolers and ovens
What is an air probe?