Chapter 2 Food Safety And Sanitation

Question 1

Sanitation

Answer 1

Refers to the creation and maintenance of conditions that will control food contamination or food borne illness

Question 2

Contamination

Answer 2

The presence, generally unintentional, of harmful organisms or substances

Question 3

Direct contamination

Answer 3

The contamination of raw foods in their natural settings or habitats

Question 4

Cross- contamination

Answer 4

The transfer of bacteria or other contaminants from one food,work surface,or piece of equipment to another.

Question 5

Biological hazard

Answer 5

A danger to the safety of food caused by disease causing microorganisms such as bacteria, moulds yeasts viruses, or fungi

Question 6

Putrefactive

Answer 6

Bacteria that spoils food without rendering it unfit for human consumption

Question 7

Intoxication

Answer 7

An illness caused by the toxins that bacteria produce during their life process.

Question 8

Toxins

Answer 8

By products of living bacteria that can cause illness if consumed in sufficient quantities.

Question 9

Infection

Answer 9

Illness caused by the ingestion of live pathogenic bacteria that continue thier life in consumers intestines

Question 10

Potentially hazardous foods (PHF)

Answer 10

Foods on which bacteria can thrive

Question 11

HIV

Answer 11

Human immunodeficiency virus, virus that attacks the body’s immune system

Question 12

Temperature zone

Answer 12

The broad range of temperatures between 4°C and 60°C (40-140°F) at which bacteria multiplies rapidly

Question 13

Time and temperature principle

Answer 13

The relationship between the growth of bacteria that are in food and the length of time that food remains in the danger zone

Question 14

Lag phase

Answer 14

A period following transfer from one place to another, during which bacteria do not experience much growth.

Question 15

Log phase

Answer 15

A period of accelerated growth for bacteria