Lesson 2 - PHYSICAL hazards until Last Page Flashcards
are foreign objects like metal shavings, staple wires, glass bits, dirt, etc.
Physical hazards
Give the exact order of ranking of food hazards
- biological hazards
- nutritional problems
- environmental contaminants
- natural toxins
- pesticide residues
- food additives
Who are the high risk populations?
[1] infants and young children
[2] pregnant women
[3] elderly people
[4] people taking medications
[5] people with weakened immune systems
Conditions bacteria need to grow and multiply
Food, acidity, temperature, time, oxygen, and moisture
Most bacteria prefer what range/type of pH?
Neutral to slightly alkaline pH (6.5 to 7.5)
yeast prefer what type of environment?
3.5 to 4.5 pH
Molds tolerate a wider pH range of, specifically of?
3.5 to 8.0 pH
Foods that have not been kept to a safe temperature or kept at a proper temperature
Temperature abuse
Bacteria that grow within the range of 32F (0C) to 70F (21C)
Psychrophilic bacteria
These grow at temperatures between 70F (21C) to 110 F (43C)
Mesophilic bacteria
Bacteria that grows best at above 110F (43C)
Thermophilic bacteria
Under ideal conditions, bacterial cells double in number every?
25 to 30 minutes
When do pathogens start to multiply
4 hours at the TDZ
Microbes that require molecular oxygen
aerobes
microbes who do not require oxygen
anaerobes
those that can grow either in the presence or absence of oxygen
facultative anaerobes/aerobes
microbes that cannot live in the presence of oyxgen
obligate anaerobes
It is the amount of water available for bacterial activity
Moisture
5 ways to prevent biological contaminants
[1] purchase foods only from reputable suppliers
[2] do not use wild mushrooms
[3] maintain good personal hygiene
[4] observe proper hand washing
[5] clean and sanitize equipment
