Food sanitation Flashcards
Pt1
what is the certified food managers first responsibility
food safety
what is the most common reason for foodborne illness
inadequate colling and poor refrigeration
what are the four ways food may become contaminated
physical contamination, biological contamination, chemical contamination, and cross contamination
what is physical contamination
when hair, glass, metal, shavings, broken objects , dirt, etc gets into food
what is biological contamination
when harmful bacteria, virus, fungi or parasites get into food
what is chemical contamination
when substances such as cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food
what are toxic metals
metals such as copped, brass, tin, or galvanized metals that can become toxic when coming into contact with something acidic
what pots should you avoid using on industrial stoves
copper, zink, brass, and peltre
why is enamelware dangerous
may be plated with antimony or cadmium
what is an example of chemical contamination
toxins being produced when toxic metals are used with acidic food
why should you avoid adding large amounts of additives
the excessive use of additives may also be a source of chemical contamination
what is cross contamination
when bacteria or harmful microorganisms cross or transfer to one place to another
what is an example of cross contamination
cutting raw chicken on a cutting board and using the same cutting board to cut up raw veggies without washing
