Vocabulary
chemicals that remove food, dirt, rust, minerals, and other deposits.
cleaners
occurs when harmful things are present in food, making it unsafe to eat.
contamination
Action taken to fix a problem if a critical limit hasn't been met.
corrective action
The path that food takes in an operation.
flow of food
experts at applying, storing, and disposing of pesticides who have access to the most current and safe methods for elimating pest.
pest control operator
regular adjustment to tools to keep them accurate
calibration
cross- contact
a group of of procedures and practices that work together to prevent foodborne illness.
food safety management system.
can spoil food quickly. spoilage include smells and taste like alcohol, white or pink discoloration, slime, and bubbles.
yeast
these policies must address personal cleanliness, clothing, handcare, and health in order to prevent foodborne handlers form contamination.
personal hygiene policies
the specific period of time during which objects being sanitized must be immersed in a solution.
contact time
the spread of pathogens from one surface or food to and other.
cross- contamination
rotation of food in storage.
FIFO- FIRST IN FIRST OUT
the leading cause of foodborne illness. I can survive refrigerators and freezers.
viruses
have a metal probe
digital display
sensing area on the tip of probe
thermocouple and thermistor
cause may foodborne illnesses. they grow and die, create toxins in food. cooking them maynot destory them. people get sick who them.
bacteria
something with the potential to cause harm in the preparation of food. they are divided into three categories.
hazard
the body's negative reaction to a food protein.
food allergy
can cause foodborne illness, but most commonly, I am responsible for spoiling food. You can find me in air, soil, plants, water, and some food.
fungi
reducing pathogens ona surface to safe level
sanitizing
Bimetallic stemmed thermometer
a type of food safety management system that identifies major hazards at specific points within a food's flow through the operation.
HACCP- HAZARD ANALYSIS CRITICAL CONTROL POINT.
name the 6 conditions to that produre bacteria
food, acidity, time, temperature, oxygen,moisture
mold
master cleaning schedule