Safety and Sanitation Flashcards
what is a food borne illness?
same as food poisoning, an illness carried in food to the people who eat it, and the sickness that results from eating food contaminated with harmful bacteria and other micro-organisms
what are pathogens?
harmful microorganisms or disease-causing bacteria, cannot be seen without a microscope, and are tasteless and odourless
what are the most common symptoms of FBI’s?
stomach cramps, fever, and diarrhea
consequences of FBI’s are most severe to:
children, elderly, and those with weak immune systems
what is sanitation?
means taking measures to keep food free of anything that might cause disease
what are the three types of food borne hazards?
- contamination of food by microorganisms
- contamination of food by chemicals (bleach, dish soap, tide)
- contamination of food by physical objects (hair, broken glass, bandaids)
what are the 5 types of microorganisms?
bacteria, viruses, parasites, mold/fungus, and yeast
what is bacteria? are they beneficial?
they are tiny, single-called organisms seen only with a microscope, but are everywhere.
some bacteria are beneficial as we would not have foods such as yogurt, cheeses, wine, aged meats, etc.
what is the cause of most food borne illnesses?
bacteria
what are viruses?
viruses cause a number of different diseases, from the common cold to hepatitis a
many viruses are due to poor hygiene, someone that is sick, and surfaces or objects
what are hazardous foods?
foods that are high in protein and are moist, bacteria grow in them (ie/ beef, pork, chicken, eggs, dairy products, seafood)
bacteria in excessive amounts can cause FBI’s in two ways:
- food borne infection: disease resulting from eating food containing harmful microorganisms BEFORE ingesting
- food borne intoxication: bacteria creating poisonous substances or toxins in food AFTER ingesting
what is the only symptom of food borne intoxications?
vomiting
what is the difference between clean and sanitary?
clean: when it is free of visible foods or soiling
sanitary: it is free if harmful numbers of pathogens
what is personal hygiene?
those actions we take to promote our health and cleanliness, such as eating right and taking a daily shower
3 ways of cross contamination:
- food to food (splashing/dripping)
- equipment to food (dirty cutting boards)
- people to food (sickness/personal hygiene)
3 types of ways bacteria are carried to kitchens:
- people (from poor hygiene)
- food (soiled, dented, expiry dates)
- pests (roaches, flies, ants, rodents)
what to do when you have a cut and want to prepare food?
put a bandaid and a glove over
what temperature should the fridge be?
between 0-4 degrees celsius
how to thaw food properly?
microwave, cold water, or in the fridge
how to kill bacteria:
- by cooking
- by cleaning + sanitization
what temps to kill bacteria when cooking?
poultry: above 74
ground meats (not poultry): 68
pork: 66
roast beef and fish: 60
what should the final rinse on a dishwasher be?
at 82 degrees celcuius for 10 seconds
what are the 4 basics of good sanitization?
- limiting their entry (carriers)
- stopping the spread (cross contamination)
- preventing their growth (temps)
- killing them (cooking + cleaning)
examples of potential safety hazards:
- sharp knives in the bottom of a sink
- hot stoves
- boiling water
- equipment
- wet floors
what temp does hot fat (oil) heat up to?
it heats up to 650 degrees celsius
the 5 classes of fires:
A: ordinary combustibles (wood, paper)
B: flammable liquids (gas, paints, oils)
C: live electrical equipment (fuse box)
D: combustible metals (metals)
K: commercial cooking equipment (oil appliances)
- A, B, C, and K are classified as kitchen fires
- all types need oxygen to burn
- water will put out A, but not the rest
examples of precautions:
- know where fire extinguishers are
- handle hot pans with towels or oven mits (assume all pans are hot)
- keep pan handles inside
- remove covers from tipping the lid away from you
- do not carry large things across the room by yourself (teamwork/cart)
- cool equipment before washing
how do the worst type of kitchen accidents happen?
from careless handling of equipment
how to handle equipment:
- never touch food in a machine when in motion
- never use equipment when wearing loose clothes or dangling jewelry
precautions with knives:
- do not gesture or turn suddenly with one in hand
- point down when walking
- do not put in sink full of water
falls:
- most common of kitchen accidents
- most falls come from spills of food or grease
way to wash hands:
- wet hands
- soap
- lather
- scrub
- rinse
- dry
what is the HACCP system?
- purpose is to identify, monitor, and control dangers of food contamination
- stands for Hazard Analysis Critical Control Points
levels of the fridge
- cooked or ready to eat foods on the top shelf
- cooked or reheat foods on the middle shelf
- raw or thawed food on the bottom shelf
diseases caused by bacteria:
- staphylococcus aureus: most common food poisoning
- clostridium botulinum: causes improper canning techniques, dents, rusts, etc.
how to stop an infestation of pests before it starts?
- cover all reuse containers (garbage, recycle, and compost)
- cover all food using lids, saranwrap, or aluminum foil
- keep work spaces dry
- keep dry storage items off the floor (bags of flour, sugar, rice, pasta)
