Chapter 4 Food Safety Flashcards
The three types of foodborne hazards
Biological, chemical, physical
Prion
Infected DNA particles
Name the five biological hazards
Bacteria, molds, viruses, parasites, prions
Name the four chemical hazards
Pant toxins, animal toxins, agricultural chemicals, industrial chemicals
Name the four physical foodborne hazards
Glass, metal, bone, plastic
Bacteria may cause: (3 things)
- Food infection
- Food intoxication
- Toxin-mediated infection
The two major bacterium biological hazards
Listeria Monocytogenes (raw milk, cheese, veggies) & Salmonella species (raw undercooked eggs, raw milk, meat and poultry)
The two major bacterial food intoxicants
Clostridium Botulinum (veggies, fruit, meat, fish, poultry) & Staphylococcus aureus (ham, meat, poultry, cream filled pastries, whipped butter, cheese)
Major toxin-mediated infection bacterium
E. coli
Three causes of foodborne illness
Poor personal hygiene, cross contamination, time/temp control
Ways to prevent foodborne illness
Wash hands, avoid hands to mouth, uniforms, clean and separate, appropriate temps for fridge, freezer, and dry storage
Temperature at which fridge should always be at
< 40 degrees F
Temp freezer should always be at
< 0 degrees F
Dry storage temperature
60-70 degrees F
Bacteria thrive in _________ environments
Low acidity
Keep food out of the danger zone, which is what temperatures?
Between 41 and 135 degrees F
Three proper ways to thaw food
Refrigerator, microwave, cold water
What temp of water to wash dishes?
110 degrees F and soapy
Minimal internal temp for poultry, stuffing, sauces, gravy, soup, or leftovers to be microwaved
165 deg F
