Keep It Cold Flashcards
Food safety
Following practices that help prevent food borne illnesses and keep food safe
Microorganisms
Tiny living creatures only seen in a microscope
Bacteria
Are the micro organisms most are harmless but many cause illness
Toxins
What bacteria produce they can also be poison
Food borne illness
Eating food that has been contaminated by unwanted microorganism
Personal hygiene
When u keep ur self clean and tidy
6 ways to prevent contamination with personal hygiene
Wear clean clothes Remove dangling jewelry Use soup and warm water Do not sneeze or cough on food Wear rubber or plastic gloves Do not touch your face hair or body
How long do you wash your hands for
20 seconds
Staphylococcus aurens
Food poisoning found in the throat and nose the foods include ham roast poultry meat potato salads fish and cream products
Trichinosis
Contacted by eating raw pork or pork that has not been cooked enough
Salmonella
Found in poultry but other meat and eggs can have salmonella in them
Infectious hepatitis
Can be carried in contamination water and sewage can be transmitted in contaminated foods like raw shellfish
What temperatures are the danger zone
4-60•C
What 2 conditions do bacteria grow best in
Moisture and the right temperature and it being slightly dark
When to stuff poultry
Stuff the poultry right before you put the poultry in the oven then as soon as it comes out of the oven remove the stuffing
Cross contamination
Occurs when illness causing bacteria come in contact with food people work surfaces eating utensils
What ph does bacteria grow best in
Neutral or slightly acidic 4.5-7.0
How to safely store leftovers
But the leftovers in air tight containers before 2 hours is up after you cook it
Ph balance of 3.5 is considered to be
Acidic
4 signs of spoilage in canned food
Bulging denting leaking discolouration
When foods can be refrozen
When there is ice crystals are visible
6 symptoms of food poisoning
Nausea Cramps Diarrhea Vomiting Sores Fever
E Coli
Contaminated water, raw ground beef apple juice
Clostridium botulinum
Improperly processed can foods or environments where there is little to no oxygen
Preventing cross contamination
Use different cutting boards when cutting meat and vegetables, wash the top of a can to remove dirt, if u use a spoon to taste eat use 2 spoons, keep pets out of the kitchen,keep 2 towels one for washing dishes one for ur hands, use a clean dish cloth every day
The order to wash dishes by hand
order glasses cutlery plates kitchen tools and cookware
Kill cutting board germs with
Diluted bleach
3ways to thaw meat
Place in refrigerator
Put package in watertight plastic bag and submerge in cold water for 30minutes
Use the microwave
6 things that cause food spoilage or nutrient loss
Heat Air Moisture Light Dirt Damage to food or packaging
5 kinds of salads are
Protein Pasta Vegetable Fruit Gelatine
4 parts of a salad are
Base
Body
Dressing
Garnish
What fruit prevents jello setting
Pineapples
3 types of salads dressing are
Cooked
French
Mayonnaise
What to use to keep lettuce edges from turning brown
Tear the lettuce
Example of permanent and temporary emulsion
Permanent- dressing that does not separate, mayonnaise dressing
Temporary- dressing that separates
French dressing
Length of time to store leftovers
1 week
Another name for hamburger disease
E Coli
Shelf life
The length of time it can be stored and still retain its quality
Shelf stable
Which means they are able to last for weeks or even months at room temperature
Why is beef jerky shelf stable
Because there is lots of chemical that go it to it and it is unopened so it keeps it air tight. Because it does not have moisture added to it
Freezer burn
Is a condition that results when food is improperly packaged or is in the freezer too long
4 group of people that are at risk of food poisoning
Infants- produce less stomach acid
Unborn babies- do not have a fully developed immune system
Elderly- weak immune systems
People on antibiotics- immuno-compromise systems
Fruit discolouration name and how to prevent it
Enzymatic browning and put lemon juice on it
Spores
What bacteria produce the spores will develop back into bacteria if conditions are right
Kill fridge ordours with what
Baking soda
Kill mold spores with
Vinegar or bleach
Another name for bacteria
Spores
Length of time to store canned food
1 year
Length of time to eat perishable foods
2 hours
3 foods that don’t freeze well
Cucumbers
Lettuce
Raw eggs
Raw potatoes
Product to keep things frozen with no electricity and what is it made from
Dry ice and carbon dioxide
