Deck 4/5 Flashcards
Carriers
People who carry a pathogen, and can spread it, but do not have symptoms themselves
Impermeable
stuff can not pass through a barrier, use impermeable bandages.
Hair restraint
Hair net, keeps hair out of the food. No false lashes/ hair accessories.
Hand antiseptic
hand sanitizers, lower the number of pathogens present. DO NOT use in place of hand washing
Washing Hands
- Wet hands and rinse with warm, running water
- Apply soap generously
- Scrub Hands and arms vigorously for 10-15 seconds, fingertips, Under-nails, palms
- Rinse hands and arms thoroughly under warm running water
- Dry hands and arms with paper towel
Proper Attire
Hair restraint, clean clothing- change if soiled, aprons- do not wipe hands, jewelry- no rings unless plain, watches, or bracelets
Single Use glove
Do not replace hand washing, replace after each specific use. use when handing ready to eat food. Make sure they are approved. Do not blow, roll, or wash gloves.
The flow of Food
What happens to food from serving, to preperation, to cooking, to holdong, to cooling, to re heating, to serving
Bimetallic steamed thermometer
checks temps from 0F - 220F, easy to use during flow of food - measures through metal stem
Thermocouples and Thermistors
measure through metal probe, have different tech inside, does not insert as far as bimetallic therm, good for thick and thin food
Time-Temp Indicator
A device that measures both time and temp, commonly used in delivery trucks, color is not reversible and shows if food was abused.
Calibration
Therms can lose accuracy, an adjustment so that the therm reads the correct temp
Ice-point method
a way to calibrate therm, adjust therm to temp that water freezes
boiling point method
a way to calibrate therm, adjust therm to temp that water boils
how to prevent cross contaimination
- use seperate equipment for raw / ready foods
- clean and sanitize before and after task
- prep raw / ready to eat at different times
- buy prepared food
