LESSON 1 Flashcards
A food or food ingredient that has a pH value less than 4.6. Most pathogenic bacteria do not grow in acid foods or low acid foods that are acidified to an equilibrium pH value of 4.6 or below.
Acid Food
Acids present in foods
Citric Acid
Tartaric Acid
Acetic Acid
Oxalic Acid
Tannic Acid
Caffeotannic Acid
Malic Acid
Lactic Acid
Butyric Acid
Carbonic Acid
Ascorbic Acid
Lauric Acid
Low acid foods to which acid(s) or acid food(s) are added. FDA requires that _______ have a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below.
Acidified Food
A type of low pH chemical sanitizer. Regular use of _____ also helps to prevent mineral deposits from accumulating on equipment surfaces.
Acid Sanitizers
A term defined under the federal and state laws to describe a food that is “unfit for human consumption”. A food can be declared ______ if it is 1.) contaminated with microorganisms, toxic chemicals, or foreign objects that cause disease or injury to the consumer or 2.) prepared, stored, or processed in an unsanitary environment.
Adulterated Food
The exposure of wet equipment or utensils to air for the purpose of drying through evaporation. _____ is preferred for removing surface moisture from cleaned and sanitized equipment surfaces because it is less likely to recontaminate surfaces compared to other methods.
Air Dry
Microorganisms that grow in the absence of atmospheric oxygen. Clostridium botulinum, the cause of botulism food poisoning, is an example of a strict anaerobe because it will grow only in the absence of oxygen. E. Coli is a facultative anaerobe because it will grow with or without oxygen present.
Anaerobes
Small single-celled microorganisms that must be magnified over 1000 times to be seen. Under the microscope, they appear as individual rod like, spherical, or spiral-shaped cells or they may join together to form clusters resembling bunches of grapes, chains, pairs, or groups of four cells.
Bacteria
Bacteria, molds, and yeasts that are intentionally added or encouraged to grow in foods to create desirable flavors, alter texture, or extend product shelf life.
Beneficial Microorganisms
A single incidence of foodborne illness. An outbreak occurs when more than one _____ of foodborne illness is reported.
Case
Strongly alkaline. _____ cleaners break down large molecules of protein and fat into smaller, more soluble chemicals that can be rinsed away.
Caustic
Potentially toxic chemicals that are capable of causing illness. _______ include natural occurring compounds in food such as allergens or plant or animal toxins; preservatives, flavors, or chemicals accidentally added at excessive levels; or cleaners,sanitizers, fuels, and other hazardous chemicals that contaminate food through careless practices.
Chemical Hazards
A chlorine-based chemical sanitizer. In contrast to sodium or calcium hypochlorite, the activity of ________ is less affected by changes in pH or the presence of organic matter.
Chlorine Dioxide
A chlorine-based chemical sanitizer. In contrast to sodium or calcium hypochlorite, the activity of _______ is less affected by changes in pH or the presence of organic matter.
Chlorine Dioxide
Free from soils. Cleaning is a necessary part of the sanitization process because residual surface soils can physically block sanitizers from reaching microorganisms or chemically neutralize them.
Clean
A type of cleaning system that does not require disassembly of the equipment that is being cleaned.
Clean-in Place (CIP)
The type of infectious disease that can spread from person to person through contact with feces, saliva, or mucus secretions.
Contagious
The presence of harmful substances or disease causing microorganisms in food.
Contaminants / Contamination
The state in which correct procedures are followed and safety criteria are met. In HACCP, A process is in control when methods are in place that prevent, eliminate, or reduce hazards to acceptable levels.
Control
The state in which correct procedures are followed and safety criteria are met. In HACCP, A process is in control when methods are in place that prevent, eliminate, or reduce hazards to acceptable levels.
Control
Any action or activity to prevent, reduce to acceptable levels, or eliminate a biological, chemical, or physical hazard.
Control Measure
Any step at which biological, chemical, or physical hazards can be controlled.
Control Point (CP)
Any step at which biological, chemical, or physical hazards can be controlled.
Control Point (CP)
An action taken when results of monitoring at a CCP indicates a loss of control.
Corrective Action
A point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level.
Critical Control Point (CCP)
It is a substance or a mixture containing soaps and/or surfactants (any organic substance/mixture) intended for washing and cleaning processes.
Detergent
The first step in the process of cleaning surfaces. Large pieces of debris and smaller food particles are removed with a broom, brush, squeegee, or vacuum.
Dry Dleaning
The date at which a product is no longer of adequate quality or is unsafe to eat. Other dating terms are also used to indicate maximum shelf life for quality or safety.
Expiration Date
A storage system in which raw materials, ingredients, and food products with the earliest expiration dates are used or shipped before those with later dates so that the oldest ones are used first. Items that have exceeded the expiration date should be discarded.
First In, First Out (FiFo)
A detailed chart that illustrates all steps in the flow of food; i.e. the sequence of steps needed to transform raw materials and ingredients into a manufactured food product.
Flow Diagram
Steps in the flow of food include: receiving and storing raw materials and ingredients, preparation and processing of raw materials and ingredients,post-process handling, packaging, and storing food products, and shipping and distribution of products.
Flow of Food
Chemicals added to food to delay spoilage, enhance flavor and color, or increase the nutrient content. Although considered safe when used at government approved levels, additives can become chemical hazards if they are used at higher than specified levels.
Food Additives
