Food Safety and Sanitation Flashcards

1
Q

Biological Hazards
Fungus, bacteria, hair, fingernails can all contaminate our food.

A

Peligros biológicos
Los hongos, las bacterias, el cabello y las uñas pueden contaminar nuestros alimentos.

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2
Q

Chemical Hazards
Cleaners, sanitizers, over spray, accidental contamination.

A

Peligros químicos
Limpiadores, desinfectantes, exceso de rociado, contaminación accidental.

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3
Q

Physical Hazards
Broken glass, bones, dirt, bandages, jewelry.

A

Peligros físicos
Vidrios rotos, huesos, tierra, vendas, joyas.

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4
Q

Danger Zone
40-140F

A

Zona peligrosa
40-140F

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5
Q

Clean

A

Limpio

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6
Q

Cook
Cooked till pink is gone
Cook to 165F

A

Cocinar
Cocido hasta que desaparezca el color rosa.
Cocine a 165F

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7
Q

Chill
Refrigerate as soon as possible
Perishable foods away first
Freezer kept at 0F
Refrigerator kept at 38-40F

A

Enfriar
Refrigere lo antes posible.
Primero elimine los alimentos perecederos
Congelador mantenido a 0F
Refrigerador mantenido a 38-40F

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8
Q

Cross Contamination
Transfer of harmful bacteria from one substance to another

A

Contaminación cruzada
Transferencia de bacterias dañinas de una sustancia a otra.

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9
Q
A
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