Knife Skills
Leafy Vegetables stacked and rolled tightly and cut into thin strips
What is Chiffonade
Found in the feces of people infected, flies can transfer, washing hands can prevent
What is Shigella
Result when pathogens spread from one surface or food to another
Cross-contamination
A disease transmitted to people by food
Foodbone illness
Process that removes food and other dirt from a surface.
Cleaning
1/2 X 1/2 X 1/2
What is Medium Dice
can be transferred to food or equipment by food handlers with feces on their fingers. Often linked with ready to eat food.
Norovirus
Result when food has remained too long in the temperature danger zone, 41 F to 135 F (5 C to 57 C), which is the range in which pathogens grow well;
Time-Temperature Abuse
Certain groups of people who have a higher risk of getting a foodborne illness than others.
high risk populations
Amount of time a sanitizer must be in contact with the surface being sanitized
Contact time
1/8 X 1/8 X 1/8
What is Julienne
Live in a persons bloodstream and intestines. Commonly linked with ready to eat food. Washing hands and cooking food to required minimum internal temperatures can prevent
Salmonella typhi
To calibrate, or adjust, a thermometer based on the temperature at which water freezes in order to ensure its accurac
Ice-point method
A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.
FAT TOM
all food service employees who either handle food directly or work with the surfaces that the food will touch
Food handler
7 sided football cut
Transferred to food my food handlers who have feces on their fingers. Excluding staff with jaundice can prevent from causing illness.
Hepatitis A
A method of rotating food in storage to use the oldest inventory first,
First-in, First-Out (FIFO)
Food that requires time and temperature control for safety.
TCS food
Cleaners that dissolve grease and work well where grease has burned on, such as on oven doors and range hoods
Degreasers
1/2 X 1/2 X 1/8
What is Paysanne
Can be found in the intestines of cattle. Found in ground beef and contaminated produce.
Shiga toxin-producing E. coli
identifies major biological, chemical, or physical hazards at specific points withing a food's flow through the operation so that those hazards can be prevented, eliminated, or reduced
(HACCP)
Food that can be eaten without further preparation, washing, or cooking.
Ready-to-eat food
Process that reduces pathogens on a surface to safe levels
Sanitizing