chapter 2: Sanitation And Safety Flashcards
Terms For Review
contaminated
containing harmful substances not originally present food.
hazard
a potentially dangerous food condition due to contamination, growth of pathogens, survival of pathogens, or presence of toxins.
microorganism
a tiny, usually single-celled organism visible only though a microscope. some types can contaminate food and cause disease.
pathogen
a bacteria microorganism that causes disease
bacteria
microscopic organisms, some of which cause disease, including food-borne disease
intoxication
disease caused by poisons that bacteria produce while they are growing in food
infection
disease, including much food-borne disease, caused by bacteria in the body.
toxin-mediated infection
an infection that occurs when pathogens enter the body and multiply, producing toxins in the body.
water activity
measured by the availability of water to bacteria. the scale runs for 0 (no water available) to 1.0.
food danger zone
the temperature range of 41-135f (5-57c) in which bacteria grow rapidly.
aerobic
requiring oxygen to live and grow; said of bacteria.
anaerobic
requiring an absence of oxygen to live and grow; said bacteria.
facultative
able to live and grow with or without the presence of oxygen; said of bacteria
lag phase
the time needed for bacteria to adjust to a new environment before they start to multiply.
potentially hazardous foods
a food that provides a good environment for growth of hazardous bacteria.
sanitise
to kill disease-causing bacteria, usually by means of heat or chemical disinfectants.
parasite
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.
physical contamination
the contamination of food with objects that might be nontoxic buy might cause injury or discomfort.
allergen
a substance that causes an allergic reaction.
cross- contamination
the transfer of bacteria to food from another food or from equipment or work surfaces.
minimum internal cooking
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.
two-stage cooling method
a method for cooling hot foods to a safe, cold temperature within two consecutive periods totalling no more than 6 hours.
one-stage cooling method
a method for cooling hot foods to a safe, cold temperature within a limited time (no more than 4 hours).
HACCP
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.
flow of food
the path that food travels in a food-service operation from receiving to serving.
critical control point
an action that can be taken to eliminate or minimise a food safety hazards.
corrective action
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.
class A, B, C, and K fires
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.
