Vocabulary Flashcards
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.
Approved source
Germs that are found in and on food that can make you very sick.
Bacteria
Free from dirt or unwanted food.
Clean
When something dangerous or unwanted gets into food.
Contamination
When germs are transferred from a food or surface to another food.
Cross-contamination
When someone gets sick from something that they ate or drank; also called foodborne disease, foodborne infections, or food poisoning.
Foodborne illness
Harmful bacteria or viruses that can make people sick if eaten.
Germs
The rules and regulations that address the safety and protection of good offered at food establishments.
Guam Food Code (GFC)
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.
Highly susceptible population (HSP)
Being clean and behaving in a cleanly manner
Good Hygiene
A medical condition with yellowing of the skin and eyes caused by the hepatitis virus.
Jaundice
Bacteria, viruses, fungi, and parasites that cause disease and sickness.
Pathogens
Food that can grow bacteria which must be kept under temperature control.
Potentially hazardous foods (PHF)
The number of parts of chemical, such as sanitizer, that would be added to a million parts of water.
Parts-per-million (PPM)
Foods that are ready for consumption without any further cooking.
Ready-to-eat (RTE)
To kill germs using chemicals or heat
Sanitize
Poison produced by pathogens.
Toxin
The temperature range between 41F and 140F where bacteria will grow the quickest.
Temperature danger zone (TDZ)
Three Types of Contaminants
Physical Contamination
Chemical Contamination
Biological Contamination
when unwanted, non-living foreign object gets into food [dirt, hair, nail polish flakes, broken glass, nails, staples, or bits of packaging]
Physical Contamination
when unwanted chemical gets into food
[cleaners, bug spray, or medication]
Chemical Contamination
when harmful living organisms get into food [bacteria, viruses, parasites, or fungi]
Biological Contamination
Five Risk Factors that Cause Foodborne Illness
Improper holding temperature
Inadequate cooking temperature
Contaminated equipment
Food from unsafe sources
Poor personal hygiene
food is not kept at the right temperature
Improper Holding Temperature
Food is not cooked to the right temperature
Inadequate Cooking Temperature
equipment that touches the food is contaminated
Contaminated Equipment
food is prepared, cooked, and provided from an unapproved kitchen
Food from Unsafe Sources
food-handler transfers contaminants to food because he or she is sick or not clean
Poor Personal Hygiene
Temperature for Hot Food
140F/60c
Temperature for Cold Food
41F/5C
Difference between Cleaning and Sanitizing
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.
Five-Step for Ware-Washing
*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
When to Handwash
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
Six Steps to Clean Hands
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
When to Change Gloves
- 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
Symptoms of Food-borne Illness
Jaundice
Diarrhea
Vomiting
Fever
Cramping
Nausea
This kind of
contaminant
cause more foodborne
illness in the US
than any other types
Biological Contaminant
Examples of
germs
Bacteria
Viruses
Parasite Eggs
Individual Fungus
How do bacteria/virus make people sick?
By infecting the body and damaging or killing the cells.
Some produce toxins (poison)
Keeping food hot or cold at the correct temperature will stop bacteria from growing rapidly
Temperature Control
What do bacteria need to grow?
Food
Moisture
Time
Favorable temperature
