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Food Service Organizations > Chapter 8 > Flashcards

Chapter 8 Flashcards

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1
Q

What is an unexpected event resulting in injury, loss, or damage?

A

Accident

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2
Q

Management commitment, employee involvement, communication, education and training, injury reporting and treatment, return to work policies, safety program, and safety audits and inspection are all aspects of a

A

foodservice safety program

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3
Q

Which act assures, so far as possible, every working man and woman in the Nation safe and healthful working conditions, and to preserve our human resources>

A

Occupational Safety and Health Act of 1970

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4
Q

More fires start in _______ than in any other kind of business operation

A

foodservice

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5
Q

What class of fires include wood, paper, cloth, cardboard, and plastics?

A

Class A

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6
Q

What class of fires include grease, liquid shortening, oil, flammable liquids?

A

Class B

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7
Q

What class of fires include electrical equipment, motors, switches, and frayed cords?

A

Class C

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8
Q

study of how workers interact with their work environment is

A

ergonomics

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9
Q

Violent acts directed toward persons at work or on duty is known by NIOSH as

A

workplace violence

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10
Q

What equipment is used to help protect the foodservice worker from injury or illness?

A

Personal Protective Equipment PPE

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11
Q

criminal intent, customer/client, worker-on-worker, and personal relationship are four categories of

A

workplace violence

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12
Q

virus, microorganism, or other substances that cause disease are

A

foodborne pathogens

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13
Q

denotes unfitness for human consumption due to chemical or biological causes

A

spoilage

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14
Q

What is the presence of harmful substances in food?

A

Contamination

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15
Q

What are harmful microorganisms that can cause illness or death?

A

pathogens

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16
Q

FAT TOM

A

Food, Acidity, Temperature, Time, Oxygen, Moisture

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17
Q

degree of food’s acidity or alkalinity

A

pH value

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18
Q

Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formations are

A

potential hazardous foods (time/temp control for safety foods )d

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19
Q

Time required at a specific temp to oil a specified number of vegetative cells or spores

A

Thermal death time

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20
Q

Bacteria that need oxygen to grow

A

aerobic bacteria

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21
Q

bacteria that reproduce without oxygen

A

anaerobic bacteria

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22
Q

caused by activity of large numbers of bacterial cells carried by the food into the go tract

A

foodborne infection

23
Q

caused by toxins formed in food prior to consumption

A

foodborne intoxications

24
Q

What are small pathogens that are not a complete cell, that multiple in the living cells of the host but not in cooked food

A

viruses

25
Q

What are living organisms that need a host to survive?

A

pathogens

26
Q

molds, yeasts, and mushrooms make up

A

fungi

27
Q

______ are larger than bacteria and more complex in structure

A

molds

28
Q

_____ are not known to cause food borne illnesses but they may cause spoilage of sugar containing foods

A

yeasts

29
Q

What occurs when particles that are not supposed to be in a food product are accidentally introduced into the product?

A

Physical contamination

30
Q

What occurs when substances such as chemicals, toxic metals, or sanitizers are introduced into a food product?

A

Chemical contamination

31
Q

What is the ultimate goal of a foodservice manager?

A

to assure that a safe food product is served to customers to protect them from food borne illness

32
Q

Unsafe water, contaminated soil, infected animals and fish, infected pests, untreated sewage, and contaminated equipment an utensils all can affect

A

food safety in food purchasing

33
Q

What is the body’s immune system reaction to certain foods?

A

food allergy

34
Q

Transfer of microorganisms from one food product to another is

A

cross contamination

35
Q

Temperature danger zone

A

41F-135F

36
Q

What is the Hazard Analysis Critical Control Point?

A

Model developed initially for quality control in the food processing industry, with special emphasis on microbial control

37
Q

unacceptable contamination of food

A

hazard

38
Q

locations in the food product flow where mishandling of food is likely to occur

A

critical control points

39
Q

Written, step-by-step instructions for routine tasks

A

standard operating procedures SOP’s

40
Q

Intentional use of biological agents or germs to cause illness

A

bioterrorism

41
Q

Free of physical should and with an outwardly pleasing appearance is ______

A

clean

42
Q

Free of disease-causing organisms and other contaminants is ______

A

sanitary

43
Q

Material Safety Data Sheets MSDS is information about each chemical must be readily available to

A

foodservice employees

44
Q

Process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically

A

ware washing

45
Q

Disposing of fragments of discarded or leftover food int he dishwashing process is

A

scrapping

46
Q

what equipment provides the easiest way to clean pots and pans?

A

power soak

47
Q

act of removing materials from solid waste stream for reprocessing into valuable new materials and useful products is

A

recycling

48
Q

controlled application of the natural process of organic degradation

A

composting

49
Q

form of solid waste recycling in which the energy value of combustible waste materials is recovered

A

combustion

50
Q

Health official or inspector who is trained in sanitation principles and methods is the

A

sanitarian

51
Q

keeping equipment and facilities in a good state of repair is

A

preventative maintenance

52
Q

Possibility of loss or injury is

A

risk

53
Q

discipline dealing with possibility that some future event will cause harm to an organization is

A

risk management

Food Service Organizations (11 decks)

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