Quiz #1 Reviewer Flashcards
Food Safety chapter
Chapter 10
Jack in the Box controversy (1993)
4 deaths / E Coli
Chi Chi’s controversy (2003)
3 deaths / Hepatitis A
Food Hazard Categories
- Physical
- Chemical
- Biological (95%)
Physical hazards are…
“particles or fragments” not supposed to be in food
Big 8 account for how much percent of allergic reactions?
90%
Most worrisome among the Big 8?
peanuts and wheat
__ deaths per year in Australia and __ hospitalised due to allergic reactions
10; 300
Document about hazardous chemicals
MSDS
What does MSDS stand for
Materials Safety Data Sheet
Any desease causing agent, usually a living
micro-organism
Pathogen
A from of life that can only be seen with a
microscope
Micro-Organism
A poison produced by a micro-organism
Toxin
Growth Requirements for MIcro-organisms
Food Acidity Temperature Time Oxygen Moisture
MIcro-organisms thrive when: Food is..
High in Protein
MIcro-organisms thrive when: Acidity is..
Food acids
MIcro-organisms thrive when: Time
is..
4 hours max
Bacterial Growth in 24 hours
560 000 000 000 000
Labeling Prepped Food
Time / Date / Initials / Product Name
Temperature Danger Zone
5°C to 60°C
Temperature must be taken __ daily
twice
If product is still in unacceptable temp after
repeating once, __ the product
discard
Food safety prime areas of concern
Touch Points
website for food safety law
www.foodstandards.gov.au
Intro to Paperwork chapter
11
Levels of Control
- Cash-In
- Control Sheet
- Weekly Inventory Sales Report (WISR)
- Combo Report