Chapter 2: Sanitation and Safety Flashcards
An attitude that reflects pride in the quality of your work
Professionalism
Areas where demonstrating professional pride is important
Sanitation and Safety
Most food-borne illness is caused by food that has been?
Contaminated
Means the food contains harmful substances not originally present in it; food that is not pure
Contaminated
Any substance in food that can cause illness or injury
Hazard
Four types of food hazards
BCPA Biological Hazards Chemical Hazards Physical Hazards Allergens
Some illness are caused by substances that occur naturally such as what?
-Plant Toxin (Poison) - chemicals in the poisonous mushrooms
Natural food components which is allergic for others
A tiny, usually single-celled organism that can be seen only through a microscope
Microorganisms
A microorganism that can cause disease
Pathogen
Four kinds of microorganisms that can contaminate food and cause illness
BVFP Bacteria Virus Fungi Parasites
Are in the air, in the water, in the ground, on our food, on our skin, and inside our bodies
Bacteria
Classifications of Bacteria
Harmless Bacteria
Beneficial Bacteria
Undesirable Bacteria
Disease-causing bacteria (Pathogens)
Contaminated food cannot be detected by smell, taste, or look alone because?
They do not leave detectable odors or tastes in food
Three ways bacterial pathogen can cause disease?
- Intoxication
- Infections
- Toxin-mediated Infections
Caused by poisons (toxins) the bacteria produce while they are growing in the food
Intoxication
Caused by bacteria (or other organisms) that get into the intestinal system and attack the body
Infections
Cause by poisons, the bacteria produce as they grow and multiply in the body
Toxin-mediated Infections
Most food-borne diseases are?
Toxin-mediated Infections
Foods with sufficient amount of what are best for bacterial growth?
Protein
Bacteria require what to absorb food?
Water
The Food Danger Zone
41°F and 135°F (5°C and 57°C) - promote the growth of disease-causing bacteria
Bacteria like what type of environment?
Neutral Environments, neither too acidic nor too alkaline
Bacteria that require oxygen to grow?
Aerobic
Bacteria that can only grow if there is no air present
Anaerobic
Time required for bacteria to adjust to new environment
Lag phase
Bacterial Growth Conditions
Food Acidity Temperature Time Oxygen Moisture
What does TCS means?
Time/Temperature Control for Safety
Foods that provide a good environments for the growth of disease-causing microorganisms
Potentially Hazardous Foods (aka TCS Food)
Give the 6 examples of TCS Foods
Raw seed sprouts Sliced melons Cut tomatoes Garlic and Oil Mixtures Any food derived from Animals Any food derived from Plants
Foods can become contaminated by the means of?
HACWOER Hands Air Coughs and sneezes Water Other food insects Equipment and Utensils Rats and Mice
Smaller than bacteria; cannot reproduce unless inside a cell; use living cells to multiply
Viruses
Can only survive by living inside an organism; killed by proper cooking or by freezing
Parasites
The organism a parasite lives in and takes nourishment from
Host
Associated primarily with food spoilage than food-borne illness; examples are molds and yeasts
Fungi
Toxin produced by certain molds that can cause liver disease
Aflatoxin
Give other biological hazards
Plant Toxins
Seafood Toxins
Caused by the use of defective, improper equipment, or equipment that has been handled improperly
Chemical Poisoning
Symptoms of this poisoning can take 1 year to appear, while usual toxins take 30 minutes only
Lead
To prevent disease, do not use materials such as?
Antimony Cadmium Cyanide Lead Copper Zinc
Give examples of Physical Contamination
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)
Substance that can cause allergic reactions
Allergens
Examples of foods that causes allergy
Wheat products Soy products Peanuts and tree nuts Eggs Milk and Dairy products Fish and shellfish
Non-biological allergens include food additives such as
Nitrites Monosodium Glutamate (MSG)
The transference of hazardous substances, mainly microorganisms, to a food from another food or surface
Cross contamination
Explain the Four-hour rule
Do not let food remain in the Food Danger Zone for a total of more than four hours between receiving and serving
Three methods of thawing
In a refrigerator
Under cold running water
In a microwave oven (only if the item needs to be cooked or served immediately)
Stages at which a worker can control the hazards
Critical Control Points / CCP
