Chaper 6- Sanitation & Safety Flashcards
In a food service is science of maintaining a clean and germ-free environment for food production
Sanitation
Food has come into contact with harmful organisms or substance
Contaminated
Small living things called can only seen with microscope
Microorganisms
Simple one- celled microorganisms called blank are the most common source of food contamination
Bacteria
When bacteria found in raw meat, fish or poultry, spread to other foods, it is called
Cross Contamination
One bacterium can become blank in just three hours
500
A poisonous substance produced by bacteria is called an
Toxin
Foods that contain blank are particularly at risk for bacteria growth
Food and Moisture
Temperature between blank are where bacteria reproduce most rapidly
40 F and 140 F
Bacteria are destroyed if a temperature of blank is maintained long enough
165 F
Raw poultry, eggs and meat are often sourced of blank bacteria
Salmonella
Cleanliness help prevent spreading blank bacteria, which are present ok skin, in your mouth and throat, and in some infected sores
Staphylococcus
Blank are bacteria found in the intestines of animals and humans
E.coli
Keeping meat at the proper blank helps control clostridium perfrin- gens bacteria
Temperature
The disease blank can occur by eating food from a bulging or leaking can
Botulism
Serious blank can be spread by flies
Diseases
Pests are attracted by spilled blank and liquids left on counters and floors
Foods
Tools and utensils need to be blank to kill harmful microorganisms
Sanitized
It’s it important to keep the blank clean in any food service operation
Environment
Blank should be scrubbed air-dried, and kept tightly covered
Garbage cans
The danger zone temperature states at blank for refrigerators
40 F/ 4
The temperature of hot food should be above blank to keep bacteria from reproduction
40 F / 60 C
Any risk or danger in known as an blank
Hazard
Electrical equipment that is probably grounded has plug with blank prongs on it
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