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Food Safety Course > Vocabulary > Flashcards

Vocabulary Flashcards

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Gourmet Food flashcards
1
Q

A facility that has been inspected by the Division of Environmental Health of the Department of Public Health and Social Services (DEHDPHSS) and has a received a Sanitary Permit.

A

Approved source

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2
Q

Germs that are found in and on food that can make you very sick.

A

Bacteria

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3
Q

Free from dirt or unwanted food.

A

Clean

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4
Q

When something dangerous or unwanted gets into food.

A

Contamination

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5
Q

When germs are transferred from a food or surface to another food.

A

Cross-contamination

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6
Q

When someone gets sick from something that they ate or drank; also called foodborne disease, foodborne infections, or food poisoning.

A

Foodborne illness

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7
Q

Harmful bacteria or viruses that can make people sick if eaten.

A

Germs

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8
Q

The rules and regulations that address the safety and protection of good offered at food establishments.

A

Guam Food Code (GFC)

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9
Q

Persons who are more likely than other people in the general population to experience foodborne disease because they are immunocompromised, preschool age children, or older adults.

A

Highly susceptible population (HSP)

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10
Q

Being clean and behaving in a cleanly manner

A

Good Hygiene

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11
Q

A medical condition with yellowing of the skin and eyes caused by the hepatitis virus.

A

Jaundice

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12
Q

Bacteria, viruses, fungi, and parasites that cause disease and sickness.

A

Pathogens

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13
Q

Food that can grow bacteria which must be kept under temperature control.

A

Potentially hazardous foods (PHF)

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14
Q

The number of parts of chemical, such as sanitizer, that would be added to a million parts of water.

A

Parts-per-million (PPM)

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15
Q

Foods that are ready for consumption without any further cooking.

A

Ready-to-eat (RTE)

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16
Q

To kill germs using chemicals or heat

A

Sanitize

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17
Q

Poison produced by pathogens.

A

Toxin

18
Q

The temperature range between 41F and 140F where bacteria will grow the quickest.

A

Temperature danger zone (TDZ)

19
Q

Three Types of Contaminants

A

Physical Contamination
Chemical Contamination
Biological Contamination

20
Q

when unwanted, non-living foreign object gets into food [dirt, hair, nail polish flakes, broken glass, nails, staples, or bits of packaging]

A

Physical Contamination

21
Q

when unwanted chemical gets into food
[cleaners, bug spray, or medication]

A

Chemical Contamination

22
Q

when harmful living organisms get into food [bacteria, viruses, parasites, or fungi]

A

Biological Contamination

23
Q

Five Risk Factors that Cause Foodborne Illness

A

Improper holding temperature
Inadequate cooking temperature
Contaminated equipment
Food from unsafe sources
Poor personal hygiene

24
Q

food is not kept at the right temperature

A

Improper Holding Temperature

25
Q

Food is not cooked to the right temperature

A

Inadequate Cooking Temperature

26
Q

equipment that touches the food is contaminated

A

Contaminated Equipment

27
Q

food is prepared, cooked, and provided from an unapproved kitchen

A

Food from Unsafe Sources

28
Q

food-handler transfers contaminants to food because he or she is sick or not clean

A

Poor Personal Hygiene

29
Q

Temperature for Hot Food

A

140F/60c

30
Q

Temperature for Cold Food

A

41F/5C

31
Q

Difference between Cleaning and Sanitizing

A

Cleaning is done by using soap and water to remove food, grease, and dirt.
Sanitizing is one by using chemicals or heat to kill germs.

32
Q

Five-Step for Ware-Washing

A

*Use a three-compartment sink
[WASH, RINSE SANITIZE]
STEP 1: SCRAPE (Scrape excess food and debris into trash]
STEP 2: WASH (Use hot [100F] soapy water to wash items in the first compartment
STEP 3: RINSE (Use clean hot water to rinse in the second compartment)
STEP 4: SANITIZE (Third compartment should be filled with water and of the
approved saniziter
STEP 5: AIR DRY (Air dry and put away. Do not use a dish towel to dry them or you might re-contaminate the items

33
Q

When to Handwash

A

AFTER:
- Using the restroom
- Sneezing or coughing
- Touching your face or hair
- Smoking
- Using chemicals or cleaners
- Taking out the garbage
- Eating
BEFORE & AFTER
- Working with raw meat, poultry or fish
- Any time hands may be contaminated

34
Q

Six Steps to Clean Hands

A

STEP 1: Wet hands
STEP 2: Use liquid soap
STEP 3: Lather, rub, and count to 15seconds
STEP 4: Rinse
STEP 5: Tower or air dry hands
STEP 6: Turn off taps with towel or vour sleeves

35
Q

When to Change Gloves

A
  • When they become soiled or torn
  • After handling raw meats
  • Before handling cooked or ready-to-eat foods
  • When changing tasks
  • At least every four hours
36
Q

Symptoms of Food-borne Illness

A

Jaundice
Diarrhea
Vomiting
Fever
Cramping
Nausea

37
Q

This kind of
contaminant
cause more foodborne
illness in the US
than any other types

A

Biological Contaminant

38
Q

Examples of
germs

A

Bacteria
Viruses
Parasite Eggs
Individual Fungus

39
Q

How do bacteria/virus make people sick?

A

By infecting the body and damaging or killing the cells.
Some produce toxins (poison)

40
Q

Keeping food hot or cold at the correct temperature will stop bacteria from growing rapidly

A

Temperature Control

41
Q

What do bacteria need to grow?

A

Food
Moisture
Time
Favorable temperature

Food Safety Course (1 decks)

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