chapter 2: Sanitation And Safety

Question 1

contaminated

Answer 1

containing harmful substances not originally present food.

Question 2

hazard

Answer 2

a potentially dangerous food condition due to contamination, growth of pathogens, survival of pathogens, or presence of toxins.

Question 3

microorganism

Answer 3

a tiny, usually single-celled organism visible only though a microscope. some types can contaminate food and cause disease.

Question 4

pathogen

Answer 4

a bacteria microorganism that causes disease

Question 5

bacteria

Answer 5

microscopic organisms, some of which cause disease, including food-borne disease

Question 6

intoxication

Answer 6

disease caused by poisons that bacteria produce while they are growing in food

Question 7

infection

Answer 7

disease, including much food-borne disease, caused by bacteria in the body.

Question 8

toxin-mediated infection

Answer 8

an infection that occurs when pathogens enter the body and multiply, producing toxins in the body.

Question 9

water activity

Answer 9

measured by the availability of water to bacteria. the scale runs for 0 (no water available) to 1.0.

Question 10

food danger zone

Answer 10

the temperature range of 41-135f (5-57c) in which bacteria grow rapidly.

Question 11

aerobic

Answer 11

requiring oxygen to live and grow; said of bacteria.

Question 12

anaerobic

Answer 12

requiring an absence of oxygen to live and grow; said bacteria.

Question 13

facultative

Answer 13

able to live and grow with or without the presence of oxygen; said of bacteria

Question 14

lag phase

Answer 14

the time needed for bacteria to adjust to a new environment before they start to multiply.

Question 15

potentially hazardous foods

Answer 15

a food that provides a good environment for growth of hazardous bacteria.

Question 16

sanitise

Answer 16

to kill disease-causing bacteria, usually by means of heat or chemical disinfectants.

Question 17

parasite

Answer 17

an organism that survives by living on or inside another organism, the host. it passes from one host organism to another as it completes its life cycle.

Question 18

physical contamination

Answer 18

the contamination of food with objects that might be nontoxic buy might cause injury or discomfort.

Question 19

allergen

Answer 19

a substance that causes an allergic reaction.

Question 20

cross- contamination

Answer 20

the transfer of bacteria to food from another food or from equipment or work surfaces.

Question 21

minimum internal cooking

Answer 21

the lowest temperature to which a food item must be heated and at which it must be held for a given time in order to be considered safe.

Question 22

two-stage cooling method

Answer 22

a method for cooling hot foods to a safe, cold temperature within two consecutive periods totalling no more than 6 hours.

Question 23

one-stage cooling method

Answer 23

a method for cooling hot foods to a safe, cold temperature within a limited time (no more than 4 hours).

Question 24

HACCP

Answer 24

hazard analysis critical control point; a food safety system of self-inspection designed to highlight hazardous foods and to control food handling with goal of avoiding hazards.

Question 25

flow of food

Answer 25

the path that food travels in a food-service operation from receiving to serving.

Question 26

critical control point

Answer 26

an action that can be taken to eliminate or minimise a food safety hazards.

Question 27

corrective action

Answer 27

a procedure that must be followed whenevera critical limit is not met. corrective action should be identified in written procedures that clearly communicate to the worker what must be done in a particular situation.

Question 28

class A, B, C, and K fires

Answer 28

the four classes of fire identified by the type of fuel involved. class A: ordinary combustibles, such as wood, paper, and cloth; class b: burning liquids, such as grease, oil gasoline, and solvents; class c: electrical equipment, such as switches and motors; class k: combustible cooking appliances and products, such as vegetable or animal oils and fats.