Chapter 2
Forms of contamination
Forms of contamination
These are harmful microorganisms that can cause foodborne illness.
What are pathogens?
This organization inspects and grades meat, poultry, and eggs.
What is the USDA ?
This is the minimum internal temperature poultry must reach to be safely cooked.
What is 165°F?
This system helps identify and control food safety hazards.
What is HACCP?
This is the process of removing food particles, dirt, and grease from a surface.
What is cleaning
This type of contamination occurs when harmful chemicals get into food.
What is chemical contamination?
This is the first step in receiving food deliveries to ensure safety and quality.
What is inspecting the shipment?
This practice involves thawing food in a refrigerator, under cold running water, or in a microwave.
What is safe thawing?
These are the two main types of hazards in food safety: biological, chemical, and this third type.
What are physical hazards?
This process reduces harmful microorganisms to safe levels.
What is sanitizing?
This type of contamination involves objects like glass, metal, or hair getting into food.
What is physical contamination?
Cold TCS food must be received at or below this temperature.
What is 41°F?
This type of food requires time and temperature control to limit the growth of bacteria.
What is TCS food?
These are points in the process where hazards can be prevented, eliminated, or reduced to safe levels.
What are critical control points (CCPs)?
The correct order for manually cleaning dishes.
What is wash, rinse, sanitize, air-dry?
This happens when pathogens are transferred from one surface or food to another.
What is cross-contamination?
This storage method uses older products before newer ones.
What is FIFO (First In, First Out)?
This is the process of transferring harmful microorganisms from one surface to another.
What is cross-contamination?
This is the maximum or minimum limit that must be met to keep food safe at a CCP.
What is a critical limit?
This tool is used to check the strength of sanitizing solutions.
What are test strips?
This is the most common cause of foodborne illness.
What is poor personal hygiene?
Ready-to-eat food must be labeled with a discard date if held longer than this number of hours.
What is 24 hours?
This is the maximum amount of time food can spend in the temperature danger zone before it must be thrown out.
What is 4 hours?
This HACCP principle involves checking to make sure the system is working correctly.
What is monitoring?
The required temperature for heat sanitizing in a high-temp dishwasher.
What is 180°F?