When microorganisms or substances are present in food and the food is unfit to be eaten.
What is contamination
100
These kill thousands of people each year and make many more people sick.
What are foodborne illnesses
100
What are the three types of hazards?
What are biological, chemical and physical
100
The system used by foodservice establishments to help ensure food safety is called
(HACCP) Hazard Analysis Critical Control Point
100
What are the three types of storage?
What are Dry storage, Refrigerated storage and Frozen storage.
200
The movement of chemicals or microorganisms from one place to another
What is cross-contamination
200
This bacteria causes cramps, nasuea, fever, diarreha, vomiting from poultry, meats, dairy products and fresh produce.
What is salmonella (salmonellosis)
200
these tiny single-celled microorganisms, can make people very sick if they find their way into food.
What is bacteria
200
The flow of food where contamination can be prevented or eliminated
What is a critical control point
200
Commercial canned goods require close attention. What are some signs of potential contamination?
What are bulges, rusty cans, leakage, and dents
300
This occurs when raw foods, or the plants or animals from which they come, are exposed to toxins, or harmful organisms or substances.
What is direct contamination
300
This bacteria causes constipation, fatigue, vertigo, dry mouth, paralysis, and even dealth. Caused by canned low-acid foods, baked potatoes, and underprocessed foods.
What is Botulism
300
These need a host, or another living cell to grow. they can easily be transmitted from person to person when using poor hygiene.
What is viruses
300
The lowest temperature at which foods can be safely cooked.
What is the minimum internal temperature
300
Fresh produce can spoil quickly, especially if not stored properly are also called
What is perishable
400
What is the most common mode of cross-contamination?
What is people
400
This bacteria causes severe abdominal cramps, mild fever and kidney failure. Caused by raw beef and undercooked meat, apple cider, mayonaise, lettuce, or fish from contaminated water.
What is E.coli
400
This hazard is caused by cleaning supplies, pesticides, food additives, and toxic metals.
What is Chemical hazards
400
What is the temperature danger zone?
41 degrees F to 135 degrees F.
400
The process in which food is prepared ahead of time, then placed in an appropriate location and kept warm is called
What is holding
500
Being healthy or clean.
What is sanitary.
500
This disease causes inflammation of the liver. In addition to following effective hand-washing procedures, a vacination for this can help protect you from infection.
What is Hepatitis A
500
These can pose a serious threat to the safety of food products. A clean sanitary environment is not attractive to them and they tend to seek out damp, dark, and dirty places instead.
What are pests
500
this is an important part of maintaining an effective self-inspection system. They are usually completed at the end of a shift.
What is record keeping
500
The path food takes from receiving to disposal where hazards can be controlled and dangers minimized is called