Chapter 8 Flashcards
What is an unexpected event resulting in injury, loss, or damage?
Accident
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
foodservice safety program
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>
Occupational Safety and Health Act of 1970
More fires start in _______ than in any other kind of business operation
foodservice
What class of fires include wood, paper, cloth, cardboard, and plastics?
Class A
What class of fires include grease, liquid shortening, oil, flammable liquids?
Class B
What class of fires include electrical equipment, motors, switches, and frayed cords?
Class C
study of how workers interact with their work environment is
ergonomics
Violent acts directed toward persons at work or on duty is known by NIOSH as
workplace violence
What equipment is used to help protect the foodservice worker from injury or illness?
Personal Protective Equipment PPE
criminal intent, customer/client, worker-on-worker, and personal relationship are four categories of
workplace violence
virus, microorganism, or other substances that cause disease are
foodborne pathogens
denotes unfitness for human consumption due to chemical or biological causes
spoilage
What is the presence of harmful substances in food?
Contamination
What are harmful microorganisms that can cause illness or death?
pathogens
FAT TOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
degree of food’s acidity or alkalinity
pH value
Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formations are
potential hazardous foods (time/temp control for safety foods )d
Time required at a specific temp to oil a specified number of vegetative cells or spores
Thermal death time
Bacteria that need oxygen to grow
aerobic bacteria
bacteria that reproduce without oxygen
anaerobic bacteria
caused by activity of large numbers of bacterial cells carried by the food into the go tract
foodborne infection
caused by toxins formed in food prior to consumption
foodborne intoxications
What are small pathogens that are not a complete cell, that multiple in the living cells of the host but not in cooked food
viruses
What are living organisms that need a host to survive?
pathogens
molds, yeasts, and mushrooms make up
fungi
______ are larger than bacteria and more complex in structure
molds
_____ are not known to cause food borne illnesses but they may cause spoilage of sugar containing foods
yeasts
What occurs when particles that are not supposed to be in a food product are accidentally introduced into the product?
Physical contamination
What occurs when substances such as chemicals, toxic metals, or sanitizers are introduced into a food product?
Chemical contamination
What is the ultimate goal of a foodservice manager?
to assure that a safe food product is served to customers to protect them from food borne illness
Unsafe water, contaminated soil, infected animals and fish, infected pests, untreated sewage, and contaminated equipment an utensils all can affect
food safety in food purchasing
What is the body’s immune system reaction to certain foods?
food allergy
Transfer of microorganisms from one food product to another is
cross contamination
Temperature danger zone
41F-135F
What is the Hazard Analysis Critical Control Point?
Model developed initially for quality control in the food processing industry, with special emphasis on microbial control
unacceptable contamination of food
hazard
locations in the food product flow where mishandling of food is likely to occur
critical control points
Written, step-by-step instructions for routine tasks
standard operating procedures SOP’s
Intentional use of biological agents or germs to cause illness
bioterrorism
Free of physical should and with an outwardly pleasing appearance is ______
clean
Free of disease-causing organisms and other contaminants is ______
sanitary
Material Safety Data Sheets MSDS is information about each chemical must be readily available to
foodservice employees
Process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically
ware washing
Disposing of fragments of discarded or leftover food int he dishwashing process is
scrapping
what equipment provides the easiest way to clean pots and pans?
power soak
act of removing materials from solid waste stream for reprocessing into valuable new materials and useful products is
recycling
controlled application of the natural process of organic degradation
composting
form of solid waste recycling in which the energy value of combustible waste materials is recovered
combustion
Health official or inspector who is trained in sanitation principles and methods is the
sanitarian
keeping equipment and facilities in a good state of repair is
preventative maintenance
Possibility of loss or injury is
risk
discipline dealing with possibility that some future event will cause harm to an organization is
risk management
