SAFETY IN THE LABORATORY Flashcards
HACCP stands for what?
HAZARD ANALYSIS CRITICAL CONTROL POINT
It is a food science-based, quantitative approach to food safety. It has since become the building block behind most established food safety certification systems.
HACCP (Hazard Analysis Critical Control Point)
Most of this section is concerned with ways that workers can prevent certain kinds of accidents, such as cuts, burns & falls.
THE SAFE WORKPLACE
It is the removing of soil
CLEANING
It means killing disease causing bacteria
SANITATION
This awareness raises the bar for the industry to be transparent & accountable for food safety
PUBLIC AWARENESS OF FOOD SAFETY
It protects people from food borne illness, quality control issues & food fraud is an ongoing journey & critical to the health & wellbeing of all us.
FOOD SAFETY
Hands should be washed thoroughly with _ & _ before handling food.
SOAP & WATER
Give the 3 types of food safety
HACCP
GOOD HYGIENE PRACTICES
5s
Give the outfit for laboratory/kitchen use only
• TOQUE
• COAT
• APRON
They contain microorganisms, such as bacteria, or parasites that make them unfit for consumption
FOOD SPOILAGE
It is the creation and maintenance of conditions that will prevent food contamination or food borne illness and lower levels of disease-causing microorganisms to a safe level.
FOOD SANITATION
These are cost by bacteria, tiny one-celled plants so small that they can only be seen only under microscope.
FOODBORNE DISEASES
One effective system that food service establishment can use to ensure food safety is called what?
HACCP (Hazard Analysis Critical Control Point)
Conditions of microbial growth
FATTOM (Food, Acidity, Time, Temperature, Oxygen & Moisture)
