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2nd Sem - HRM1 > Chapter 2: Sanitation and Safety > Flashcards

Chapter 2: Sanitation and Safety Flashcards

1
Q

An attitude that reflects pride in the quality of your work

A

Professionalism

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2
Q

Areas where demonstrating professional pride is important

A

Sanitation and Safety

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3
Q

Most food-borne illness is caused by food that has been?

A

Contaminated

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4
Q

Means the food contains harmful substances not originally present in it; food that is not pure

A

Contaminated

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5
Q

Any substance in food that can cause illness or injury

A

Hazard

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6
Q

Four types of food hazards

A 
BCPA
Biological Hazards
Chemical Hazards
Physical Hazards
Allergens
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7
Q

Some illness are caused by substances that occur naturally such as what?

A

-Plant Toxin (Poison) - chemicals in the poisonous mushrooms

Natural food components which is allergic for others

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8
Q

A tiny, usually single-celled organism that can be seen only through a microscope

A

Microorganisms

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9
Q

A microorganism that can cause disease

A

Pathogen

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10
Q

Four kinds of microorganisms that can contaminate food and cause illness

A 
BVFP
Bacteria
Virus
Fungi
Parasites
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11
Q

Are in the air, in the water, in the ground, on our food, on our skin, and inside our bodies

A

Bacteria

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12
Q

Classifications of Bacteria

A

Harmless Bacteria
Beneficial Bacteria
Undesirable Bacteria
Disease-causing bacteria (Pathogens)

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13
Q

Contaminated food cannot be detected by smell, taste, or look alone because?

A

They do not leave detectable odors or tastes in food

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14
Q

Three ways bacterial pathogen can cause disease?

A
  • Intoxication
  • Infections
  • Toxin-mediated Infections
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15
Q

Caused by poisons (toxins) the bacteria produce while they are growing in the food

A

Intoxication

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16
Q

Caused by bacteria (or other organisms) that get into the intestinal system and attack the body

A

Infections

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17
Q

Cause by poisons, the bacteria produce as they grow and multiply in the body

A

Toxin-mediated Infections

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18
Q

Most food-borne diseases are?

A

Toxin-mediated Infections

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19
Q

Foods with sufficient amount of what are best for bacterial growth?

A

Protein

20
Q

Bacteria require what to absorb food?

A

Water

21
Q

The Food Danger Zone

A

41°F and 135°F (5°C and 57°C) - promote the growth of disease-causing bacteria

22
Q

Bacteria like what type of environment?

A

Neutral Environments, neither too acidic nor too alkaline

23
Q

Bacteria that require oxygen to grow?

A

Aerobic

24
Q

Bacteria that can only grow if there is no air present

A

Anaerobic

25
Q

Time required for bacteria to adjust to new environment

A

Lag phase

26
Q

Bacterial Growth Conditions

A 
Food
Acidity
Temperature
Time
Oxygen
Moisture
27
Q

What does TCS means?

A

Time/Temperature Control for Safety

28
Q

Foods that provide a good environments for the growth of disease-causing microorganisms

A

Potentially Hazardous Foods (aka TCS Food)

29
Q

Give the 6 examples of TCS Foods

A 
Raw seed sprouts
Sliced melons
Cut tomatoes
Garlic and Oil Mixtures
Any food derived from Animals
Any food derived from Plants
30
Q

Foods can become contaminated by the means of?

A 
HACWOER
Hands
Air
Coughs and sneezes
Water
Other food insects
Equipment and Utensils
Rats and Mice
31
Q

Smaller than bacteria; cannot reproduce unless inside a cell; use living cells to multiply

A

Viruses

32
Q

Can only survive by living inside an organism; killed by proper cooking or by freezing

A

Parasites

33
Q

The organism a parasite lives in and takes nourishment from

A

Host

34
Q

Associated primarily with food spoilage than food-borne illness; examples are molds and yeasts

A

Fungi

35
Q

Toxin produced by certain molds that can cause liver disease

A

Aflatoxin

36
Q

Give other biological hazards

A

Plant Toxins

Seafood Toxins

37
Q

Caused by the use of defective, improper equipment, or equipment that has been handled improperly

A

Chemical Poisoning

38
Q

Symptoms of this poisoning can take 1 year to appear, while usual toxins take 30 minutes only

A

Lead

39
Q

To prevent disease, do not use materials such as?

A 
Antimony
Cadmium
Cyanide
Lead
Copper
Zinc
40
Q

Give examples of Physical Contamination

A

Pieces of glass from broken container
Metal shavings from an improperly opened can
Stones from poorly sorted dried beans
Soil from poorly wash vegetables
Insects or insect parts
Hair
(Metal shavings from newly delivered products)

41
Q

Substance that can cause allergic reactions

A

Allergens

42
Q

Examples of foods that causes allergy

A 
Wheat products
Soy products
Peanuts and tree nuts
Eggs
Milk and Dairy products
Fish and shellfish
43
Q

Non-biological allergens include food additives such as

A 
Nitrites
Monosodium Glutamate (MSG)
44
Q

The transference of hazardous substances, mainly microorganisms, to a food from another food or surface

A

Cross contamination

45
Q

Explain the Four-hour rule

A

Do not let food remain in the Food Danger Zone for a total of more than four hours between receiving and serving

46
Q

Three methods of thawing

A

In a refrigerator
Under cold running water
In a microwave oven (only if the item needs to be cooked or served immediately)

47
Q

Stages at which a worker can control the hazards

A

Critical Control Points / CCP

2nd Sem - HRM1 (12 decks)

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