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31 Cards in this Set
- Front
- Back
High RiskPopulations
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Elderly, Infants, preschool-agechildren, pregnant women, peoplewith cancer or on chemotherapy,people with HIV/AIDS, transplantrecipients
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Potential Hazardsto Food Safety
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Biological chemical & physical
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Five mostcommon riskfactors
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Purchasing food from unsafe sources,failing to cook food adequately,holding food at incorrecttemperatures, using contaminatedequipment, and practicing poorpersonal hygiene
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Crosscontamination
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Transfer of pathogens from onesurface or food to another.
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Pathogens
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Certain viruses, bacteria, parasitesand fungi that can cause illness
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Time-temperatureabuse
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When food stays too long attemperatures that are good forpathogen growth.
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Foodborneillness
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Disease transmitted to people byfood
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Types ofPathogens
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Viruses, bacteria, parasites, fungi
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ConditionsPathogens Grow
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Food, acidity, temperature, time,oxygen, moisture
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ChemicalHazard
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Cleaners, sanitizers, polishes,machine lubricants, and toxic metalsthat can contaminate food and makepeople sick
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Physical hazard
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Objects, such as hair, dirt, metalstaples, bones, and broken glass,that can get into food.
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Toxic Metals
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Lead, copper and zinc
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Food allergy
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The body’s negative reaction to afood protein.
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Cross- contact
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Preventing allergens from beingtransferred onto another food servedto a customer with food allergies.
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Virus
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The leading cause of foodborneillness. Best controlled bypracticing personal hygiene
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Bacteria
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Pathogens that grow rapidly whenconditions are right. Some producetoxins that make people sick.
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Ready-to-eatfood
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Food that can be eaten withoutfurther prep, washing, or cooking
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TemperatureDanger Zone
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Temperature range that foodbornepathogens grow well in.
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TCS Food
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Food that requires time andtemperature control for safety
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Calibration nut
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What you use to adjust thethermometer to make it accurate.
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First In First Out
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Method of rotated refrigerated,frozen and dry food during storageso the oldest inventory is used first
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Active ManagerialControl
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A way to manage food safety risksin the operation.
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Food contactsurface
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Any surface that touches food, suchas knives, stockpots and cuttingboards
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Material SafetyData Sheets
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Identifies the hazards of using achemical and give directions forsafe use and handling
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Pest ControlOperator
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Professional that uses safe methodsto prevent and control pests
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Integrated PestManagementProgram
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Uses prevention measures to keeppests from entering the operationand uses control measure toeliminate any pests that do manageto get inside.
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BimetallicStemmedThermometer
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Can check temperatures between 0to 220.
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Thermocouple/Thermosisters
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Measures temperatures throughdifferent types of metal probes
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InfraredThermometers
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Measures surface temperatures
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Calibrating
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Adjusting to the correct temperature
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ApprovedReputable Supplier
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A supplier that has been inspectedand meets all applicable local, stateand federal laws.
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