Food Safety (1/9) Flashcards
What are the steps in Fight Bac?
Clean, separate, chill, and cook
What does Fight Bac do?
greatly decrease the risk of food born illness
How do you properly wash hands?
soap, warm water, 15-20 seconds, and paper towel to dry
How do you properly clean surfaces?
use paper towel of if towels they must be clean and sanitize the surfaces with a solution of chlorine bleach and water
Why is separating important?
prevent cross contamination
How can cross contamination occur?
dirty hands, cloths, sponges, surfaces, equipment, poor storage or handling of raw meats, and contaminated cutting boards
How should your fridge be organized?
cooked and ready to eat food and produce on top shelf, whole fish on the second shelf, whole meat on the third shelf, ground meat on the fourth shelf, and poultry on the bottom shelf
Why is cooking an important step?
to reduce the level of pathogens
What are examples of microbes that heating will reduce?
salmonella, e coli, listeria monocytogenes, s. aureus, and more
Why should you use a thermometer?
color is not a reliable method to judge SAFE cooking temperatures
How does meat turn brown?
with exposure to light and air, in addition to exposure to heat
What is the minimal internal temp for steaks?
145 degrees F
What is the minimal internal temp for fish?
145 degrees F
What is the minimal internal temp for pork?
160 degrees F
What is the minimal internal temp for ground beef?
160 degrees F
What is the minimal internal temp for egg dishes?
160 degrees F
What is the minimal internal temp for a whole turkey?
165 degrees F
How are thermometers calibrated?
32 degrees F in ice water and 212 degrees F in boiling water
What are high risk foods?
hold hot (> 135 degrees F) or hold cold (< 41 degrees F)
What is the temperature danger zone?
41 degrees F to 135 degrees F
What happens in the temperature danger zone?
pathogenic organisms grow rapidly
what is the time length for being in the temperature danger zone?
4 hours and includes preparation, service, and cooling times
How can you cool quickly?
refrigerate promptly and store in smaller quantities/smaller containers
What type of bacteria can grow at cold temperatures?
listeria monocytogenes
Why is listeria monocytogenes a very serious problem in pregnant women?
can kill the fetus, and the woman might never even feel sick
What are the two different type of illnesses?
infection and toxins and separately would be allergies
What are the two ways that pathogenic microbes can harm a person?
grow in your body or create toxins as they grow in your body or in the food
What are the big eight food allergies?
wheat, shellfish, eggs, fish, peanuts, milk/dairy, tree nuts, and soy beans
T/F: your stomach aching or having gas is a true allergy
FALSE, its a sensitivity
What does the government do for food safety?
implements (and enforces?) rules
What does companies do for food safety?
use GMP and HACCP
What does the consumer do for food safety?
follow the Fight Bac rules
What are the government rules about food safety?
issue warnings when food is not cooked to standards, enforce recalls when necessary, and inspect food service establishments and manufacturing facilities
What is the good manufacturing practice (GMP)?
FDA regulations to guid e record keeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling
What are the hazard analysis and critical control points (HACCP)?
figure out where the hazards are likely to be, implement control points to catch/prevent those hazards, make rules about your tolerances, make rules about how you’ll monitor it, make rules about how to fix it when it exceeds the limits, make rules about how you enforce these rules and ensure they are working, keep records
