Small, living organisms that can be seen only with the aid of a microscope. There are four types that can contaminate food and cause food borne illness: bacteria, viruses, parasites, and fungi.
What is a Microorganism?
100
An incident in which two or more people experience the same illness after eating the same food.
What is a Foodborne-illness Outbreak?
100
Temperature from 41 to 135 degrees in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth.
What is the Temperature Danger Zone (TDZ)?
100
The amount of moisture available in food for pathogens to grow.
What is Water Activity?
100
Occurs when microorganisms are transferred from one food or surface to another.
What is Cross-Contamination?
200
Alkaline detergents that contain a grease dissolving agent.
What are Degreasers?
200
Cleaner designed to penetrate and soften soil to help remove it from a surface.
What is Detergent?
200
Process of removing food and other types of soil from a surface, such as a counter tipe or plate.
What is Cleaning?
200
The body's defense system against illness.
What is the Immune System?
200
Air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. This is the only completely reliable method for preventing back flow.
What is an Air Gap?
300
Used on mineral deposits and other soils that alkaline cleaners cannot remove, such as scale, rust and tarnish.
What is Delimer?
300
A curved, sealed edge, placed between the floor and wall, eliminates sharp corners or gaps that would be impossible to clean. Must adhere tightly to the wall to eliminate hiding places for pests and prevent moisture from deteriorating the wall.
What is Coving?
300
Chemical used to sanitize. Include chlorine, iodine, and quats as the three most common types in the restaurant and food service industry.
What is Sanitizer?
300
Water is safe to drink.
What is Potable Water?
300
Poisons produced by pathogens, plant, or animals. Some occur in animals as a result of their diet.
What are Toxins?
400
Device used to keep food handlers' hair away from food and to keep them from touching it.
What is a Hair Restraint (Hair Net)?
400
Substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time and temperature control. Some are used to enhance flavor.
What food additives?
400
A program developed and implemented by an operation to prevent deliberate contamination of its food.
What is Food Defense program?
400
Recommended period of time during which food can be stored and remain suitable for use.
What is Shelf Life?
400
The process of gradually thawing frozen food in preparation for deep-frying, allowing even heating during cooking.
What is slacking?
500
Any disease-producing agent (especially a virus or bacterium or other microorganism).
What is a Pathogen?
500
Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne ilness.
What is Mold?
500
Defense against food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that the food served was safe.
What is Reasonable care defense?
500
Presense of harmful subastances in food. Some food safety hazards occur natrually, while others are introduced by humans or the environment.
What is Contamination?
500
Path that food takes from purchasing and receiving, storing, preparing, cooking, holding, cooling, reheating, and serving.