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
It is a national government agency responsible for regulating the manufacture and sale of most foods sold in the Philippines.
Bureau of Food and Drug Administration (BFAD)
BFAD
Bureau of Food and Drug Administration
Any surface that comes into direct contact with food or ingredients during normal operations. Because of their close association with food, food contact surfaces are at greatest risk for causing food contamination.
Food Contact Surface
It’s an agency that issues and enforces food safety regulations that pertain to the safety of meat, poultry, and shell eggs.
Food Safety and Inspection Service (FSIS)
A disease or condition that is transmitted or carried to people through ingestion of food that is contaminated with harmful microorganism or chemicals.
Foodborne Illness
A wound, cut, fracture, or other damage to the body caused by ingesting food contaminated with foreign objects.
Foodborne Injury
A class of organisms that includes molds and yeasts
Fungus
A systematic method for identifying, monitoring, and controlling biological, chemical or physical hazards that may occur during the flow of food.
Hazard Analysis Critical Control Point (HACCP)
HACCP
Hazard Analysis Critical Control Point
A written document, based on established HACCP principles, which describes the procedures necessary to produce safe foods.
HACCP Plan
A multi- disciplinary group of individuals with expertise and experience in a food product and process that are responsible for writing the HACCP plan.
HACCP Team
A chemical solution used to sanitize hands that have been previously cleaned. In some cases, sanitizers are included in hand cleaning formulations
Hand Sanitizers
A biological, chemical, or physical agent that can cause food to become unsafe and cause illness or injury. Compare with the term “significant hazard” used in HACCP.
Hazard
The process of collecting and evaluating information on hazards associated with a food at each step of the process and determining which are significant and, therefore, must be addressed in the HACCP plan.
Hazard Analysis
Foods that are more likely to become involved in an outbreak of foodborne illness because of their physical or chemical properties or how they are used by the consumer.
Higher Risk Food
Iodine based sanitizing compounds. Agent that is used for sanitizing.
Iodophors
Are passed by federal or state legislative bodies such as state legislatures when a need for government control is recognized.
Laws
A document from a supplier of raw materials, ingredients, or additives that indicates that their product meets certain safety or quality requirements and/or was manufactured under appropriate sanitary conditions.
Letter of Guarantee
Found in potatoes, tomatoes, eggplants, and some types of beans. Risks are usually low because varieties that contain low levels of toxins have been selected over many years. Some seafood may contain natural toxins at an unsafe level. Tetrodotoxin in puffer fish, tomatoes, potatoes, and eggplants, contain natural toxins called solanine and chaconine.
Natural Toxins
Found in potatoes, tomatoes, eggplants, and some types of beans. Risks are usually low because varieties that contain low levels of toxins have been selected over many years. Some seafood may contain natural toxins at an unsafe level. Tetrodotoxin in puffer fish, tomatoes, potatoes, and eggplants, contain natural toxins called solanine and chaconine.
Natural Toxins
Surfaces that do not normally come in direct contact with food. However, their potential to cause product contamination should be considered since they may be in close proximity to exposed foods.
Non-food Contact Surface
Microorganisms, like people, require adequate levels of carbohydrates, proteins, lipids (fats and oils), minerals, and vitamins to support basic metabolic processes
Nutrients
When more than one person eats contaminated food and becomes ill.
Outbreak
Single or multi-cellular organisms that require a living host to obtain nutrients. _____ do not grow in foods but may form spores - like structures called oocysts. These are resistant to disinfectant treatments and can survive for long periods of time in soil, feces, and water supplies.
Parasites
Bacteria, viruses, parasites, and molds that are capable of causing infectious or intoxicating foodborne disease.They can enter the body through ingestion of contaminated food or water, blood, feces, soils, or by inhalation of airborne particles.
Pathogens
A system used to describe the amount of acid in a solution.
pH Scale
Foreign objects in foods that may cause injury or distress to the consumer. The Food and Drug Administration defines a _____ as any hard or sharp foreign object that is between 7 and 25 mm (about 1⁄4 to 1 inch) in size although smaller objects can cause injury to infants, surgery patients, or the elderly.
Physical Hazards
Water that is sanitary, or safe to drink. Potentially hazardous foods
Potable
Foods with chemical and physical properties that support the growth of microorganisms.
Potentially Hazardous Foods (PHFs)
PHSFs
Potentially Hazardous Foods
An area surrounding food processing equipment that is free of potential sources of contamination. An area extending 12 inches from either side and below the product and extending to the ceiling should be free from unprotected splash areas, drives, motors, bearings, and fixtures.
Product Safety Zone
Food that is in a form that is edible without washing, cooking or additional preparation by the consumer. The term includes raw, washed fruits and vegetables, pre-cooked foods,and any other food that can be reasonably expected to be consumed in the same form that it was purchased.
Ready-To-Eat Foods
Issued once a law is passed, an appropriate government agency is granted authority to enforce the law by _____. The agency then establishes a registration or inspection system designed to make sure the regulation is followed. Regulations may be revised at any time by the responsible agency so long as the original intent of the law is maintained.
Regulations
The 5-step process for cleaning and sanitizing a surface. The steps are 1) Preparation, 2) Pre-rinse, 3) Clean, 4) Post-rinse, and 5) Sanitize. All steps must be carried out in this order to assure the safest possible surface.
Sanitization Process
The fifth step in the sanitization process. The goal of sanitizing is to reduce, but not completely eliminate the number of pathogens and spoilage microorganisms on a surface.
Sanitize
A chemical compound that reduces surface microorganisms to safe levels.
Sanitizer
The best choice for drying hands. Friction during drying helps to remove any residual soils and microorganisms missed by washing.
Singe-Use Paper Towels
A surface-active cleaning compound made by combining animal or plant fats or oils with an alkaline solution.
Soap
Some microorganisms in the vegetative state are able to change their form to become dormant spores.
Spores
An iron alloy that is the preferred material for food contact surfaces because it is smooth, is not easily scratched,and resists corrosion from most cleaners and sanitizers.
Stainless Steel
A written procedure or set of procedures that describes how to perform a given operation.
Standard Operating Procedure (SOP)
TDZ
Temperature Danger Zone
Any chemical that might become a source of chemical contamination. Many types of chemicals are used in the day - to -day operation and maintenance of food processing facilities including cleaners, sanitizers, grease removers, lubricants, fuels, coolants, paints, and pesticides. When used correctly, they are safe.
Toxic Chemicals
The ability to track food back to the manufacturer in case the food is implicated as the source of a foodborne illness and is involved in a food recall.
Trace Back
A mechanical device that is installed on potable water lines to prevent back pressure from occurring.
Vacuum Breaker
A packaging method in which all of the air is mechanically removed from the package.
Vacuum Packaging
Approximately 100 times smaller than bacteria and are the smallest type of microbial contaminant.
Viruses
A measure of the amount of minerals in water.
Water Hardness
The 5-step process for cleaning and sanitizing a surface.
1) Preparation
2) Pre-rinse
3) Clean
4) Post-rinse
5) Sanitize
