Show:
vocabulary
potpourri
sanitation
food
hodge podge
100
biological hazard that causes foodborne illness.
What is a pathogen
100
method for thawing frozen food.
What is running water?
100
contamination while food is being prepared.
What is direct contamination?
100
FDA.
What is the Food and Drug Administration?
100
plastic, glass, metal
What are types of storage containers?
200
piece of hair or plastic that ends up in food.
What is a physical hazard?
200
infection that invades a cell.
What is a virus?
200
paralytic toxin in foods.
What is botulism?
200
temp, date, freshness, and physical damage.
What are four ways to check a food's condition?
200
Used in plastic surgery as an injection.
What is Botox?
300
a chemical that cuts the number of pathogens on a surface.
What is a sanitizer?
300
a pesticide or other contaminant.
What is a chemical hazard?
300
Fat Tom.
What is a way of remembering conditions that cause pathogen growth?
300
Cool food to 41 degrees F.
What is stage one in cooling hot food?
300
two things that are prevented by proper storage.
What are cross-contamination and spoilage?
400
mold or yeast that grow on food.
What is a fungus?
400
Food that becomes contaminated after cooking but before serving.
What is cross-contamination?
400
sickness from a food borne pathogen.
What is food poisoning?
400
keep pests out, minimize food left out, & pesticides.
What are strategies for dealing with pests?
400
job is to make sure kitchens meet all standards.
What is a food safety inspector?
500
a bacterium that is widespread in birds, reptiles, and mammals.
What is salmonella?
500
seven step process for ensuring and auditing a facility for safety and sanitation?
What is HAACP?
500
seven
What is the number of steps in HACCP system?
500
CCP
What are Critical Control Points?
500
local health department looks at facility.
What is a food safety audit or health inspection?