Chapter 6: Sanitation and Safety Flashcards
__________ in food service is the science of maintaining a clean and germ-free environment for food production.
Sanitation
_________________ food has come into contact with harmful organisms or substances.
Contaminated
Small living things called ______________ can only be seen with a microscope
Microorganisms
Simple one-celled microorganisms, called ___________, are the most common source of food contamination
Bacteria
When bacteria found in raw meat, fish, or poultry spread to other foods, it is called _______________
Cross-contamination
One bacterium can become ___________ in just three hours
500
A poisonous substance produced by bacteria is called a(n) _____________
Toxin
Foods that contain ______________ are particularly at risk for bacterial growth.
Proteins and fats
Temperatures between ____________ are where bacteria reproduce most rapidly.
40F - 140F
Bacteria are destroyed if a temperature of ____________ is maintained long enough
165*F above
Raw poultry, eggs, and meat are often sources of _________ bacteria
Salmonella
Cleanliness helps prevent spreading _____________ bacteria, which are present on skin, in your mouth and throat, and in some infected sores.
Staphylococcus
______________ are bacteria found in the intestines of animals and humans.
E. Coli
Keeping meat at the proper _______________ helps control clostridium perfringens bacteria.
Temperature
The disease _____________ can occur by eating food from a bulging or leaking can.
Botulism
Serious ________ can be spread by flies.
Diseases
Pests are attracted by spilled _________ and liquids left on counters and floors.
Food
Tools and utensils need to be ______________ to kill harmful microorganisms
Sanitized
It is important to keep the _____________ clean in any food service operation.
Environment
____________ should be scrubbed, air-dried, and kept tightly covered.
Garbage cans
The danger zone temperature starts at ___________ for refrigerators.
40*F
The temperature of hot food should be above ________________ to keep bacteria from reproducing.
140*F
Any risk or danger is known as a(n) _______
Hazard
Electrical equipment that is properly grounded has a plug with ______________ prongs on it.
Three
To help avoid falls, keep the ___________ clean and dry.
Floor
Use your __________ muscles when lifting heavy objects to prevent back strain.
Leg
__________ should be used carefully and stored correctly in order to prevent cuts.
Knives
___________ can be caused by the improper use of electrical equipment
Shocks
Since towels are ________, they should be kept away from open flames.
Flammable
Never use _____ on a grease fire
Water
A fire extinguisher labeled _____ should be used on grease fire
B
Many federal, state, and local _______________ work to protect health and safety in food service.
Agencies
A(n) ___________ is used to check safety as well as sanitary standards.
Inspection
_______________ may be needed for such injuries such as choking, poisoning, burns, smoke inhalation, and shock.
First Aid
