Government Agencies
The meaning of FDA
Food and Drug Administration
Pathogens that can be transferred from one surface or food to another.
Cross Contamination
The thing concentration is measured off of
Parts per million
Surfaces in the operation that do not come in contact with food
Nonfood contact surfaces
3 types of chemicals
Chlorine(bleach), Iodine, and Quat
The meaning of USDA
U.S. Department for Agriculture
Holding food at temperatures that increase pathogen growth
Time Temperature Abuse
Detergents, degreasers, delimers, and abrasive cleaners
Cleaners
The chemical that needs 7 seconds of surface contact time
Chlorine
The most likely types of food to become unsafe
TCS and ready-to-eat
The meaning of CDC
Centers for Disease Control
Infants, children, pregnant women, elderly, and people with autoimmune diseases
High risk population
The specific amount of time a sanitizer solution should stay on the object being sanitized, is called what.
Contact time
The way to store glasses and cups
Upside down.
Biological contaminants
Bacteria, Viruses, Parasites, and Fungi
The meaning of PHS
U.S. Public Health Service
Lawsuits, embarrassment, loss of customers, and lowered employee morale
Costs of foodborne illnesses
The amount of sanitizer to water
Concentration
The temperature of the final sanitizing rinse of a dishwasher
At least 180F
Chemical contaminants
cleaners, sanitizers, polishes
The agency that investigates outbreaks
State and local regulatory authorities
When two or more people have symptoms after eating the same food, investigation is conducted by state and local regulatory, and its confirmed by a lab analysis.
An outbreak
Determined by the amount of minerals in your water
Water hardness
The height off the ground that tableware and utensils should be stored
6 inches
Physical contaminants
fish bones, hair, dirt, metal shavings, staples