Chapter 4&5 Flashcards
Carriers
people who carry pathogens and infect others, yet never become sick themselves.
Hand Antiseptic and how it should be used
liquid or gel used to lower the number of microorganisms on the skin’s surface, rubbed on hands
Impermeable
not allowing fluid to pass through
Hair Restraint
device used to keep food handlers hair away from food and to keep them from touching it.
The detailed steps for proper handwashing steps
Wet your hands and apply soap.
Lather your hands by rubbing them together with the soap.
Scrub your hands for at least 20 seconds.
Rinse your hands well under clean, running water.
Dry your hands using a clean towel.
Turn off faucet with towel.
Single use gloves
disposable gloves designed for one-time use.
Work Attire Guidelines
A set of things you must or must not wear in the kitchen.
The Flow of Food
what happens to food from the time it enters the workplace until it is served to the customers
Bimetallic Stemmed Thermometer
most common type of foodservice thermometer
Thermocouples and Thermistors
thermocouples are susceptible to electrical noise because they output a small signal which can be affected by electrical noise. Thermistors offer excellent immunity to electrical noise and lead resistance
Time-temperature indicator (TTI)
a device that shows the accumulated time-temperature history of a product
Calibration
setting to neutral point
Ice-point Method
method of calibrating a thermometer based on the freezing point of water
Boiling-point Method
method of calibrating a thermometer based on the boiling point of water
How to prevent cross contamination
Wash your hands, keep your station clean, etc
