Term
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Definition
| to remove visible dirt and soil |
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Term
| Contamination has two forms, what are they? |
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Definition
Direct : the contamination of raw foods in their natural setting or habitat.
Cross-contamination: the transfer of bacteria from food, work surface or machine to another |
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Term
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Definition
| a disease caused by the toxins that bacteria produce during their life process |
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Term
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Definition
| Single cell organisms as well as tiny plants and animals that can only be seen in a microscope |
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Term
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Definition
| those that thrive on oxygen |
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Term
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Definition
| Can live + grow without oxygen |
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Term
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Definition
| Can adapt to and will survive with or without oxygen |
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Term
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Definition
| Algaelike fungi that form long filaments\strands; only affect foods appearance |
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Term
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Definition
| Residual chemicals, food service chemicals, toxic metals |
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Term
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Definition
Where bacterias grow
Oxygen; NO Oxygen |
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Term
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Definition
| A disease cause by the ingestion of live pathogenic bacteria that continue their life process in the consumers intestinal tract |
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Term
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Definition
| a 7.0 balance between acid-0 and alkaline 14 |
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Term
| PHF (Potentially Hazardous Foods) |
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Definition
| Food in which bacteria can thrive (Generally high in protein- includes animal based produce) |
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Term
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Definition
| when living organism in ingested, it establishes colonies in the intestinal tracts where they produce toxins |
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Term
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Definition
| Caused by eating under cooked meat with trichina bacteria |
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Term
| Temperature Danger Zone (TDZ) |
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Definition
| range between 41o - 135o at which bacteria multiply rabidily |
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Term
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Definition
Smallest know living form of life.
Invade the living cells of the host and take of those celss genetic material causing the cell to produce more viruses |
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Term
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Definition
| Tiny Organism that depend on nutrients from living host to comolete their life cycle |
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Term
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Definition
| Caused by parasitic round worms |
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Term
| Time\Temperature controlled for saftey (TCS) foods |
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Definition
| Food which bacteria thrive |
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Term
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Definition
Two spoons used for testing taste.
Taste-switch-taste |
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Term
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Definition
has an AW of 1.0
bacteria need a certain amount to thrive- usually less than .85 |
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Term
Hazard Analysis Critical Control Points
(HACCP) |
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Definition
| a rigiorous system of self inspection used to manage and maintain sanitary conditions in all types of food service operations. It focuses on the flow of food through the food service facility to identify any point of step in preparation where some action must be taken to prevent or minimize risk\hazard |
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Term
| Bacteria need what to survive and reproduce? |
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Definition
| Moisture, food, time, and temperature |
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Term
| to defrost foods, pull the product from the freezer and |
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Definition
| thaw under refrigeration in a pan deep enough to catch the moisture. |
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Term
| Acidic foods have a ph of : |
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Definition
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Term
| What Factor is most easily controlled by food service workers, there for limiting bacterial growth? |
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Definition
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Term
A contaminated food will have an unusual odor
True or False |
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Definition
| False:Some contaminants may not have an odor |
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Term
Food Handlers are the main cause of the spread of Bacteria.
True or False
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Definition
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Term
Appropriate Internal Cooking Temperature
for Pork,Ham, Bacon |
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Definition
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Term
Appropriate Internal Cooking Temperature
Poultry/wild game, whole/ground |
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Definition
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Term
Appropriate Internal Cooking Temperature
Stuffing, stuffed foods, or casseroles |
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Definition
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Term
Appropriate Internal Cooking Temperature
Fish and Shellfish |
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Definition
| 145o for 15 seconds, shells should be open |
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Term
Appropriate Internal Cooking Temperature
Beef, Pork, Veal, or Lamb Roasts |
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Definition
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Term
Appropriate Internal Cooking Temperature
Commercial Game |
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Definition
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Term
Appropriate Internal Cooking Temperature
Egg Dishes |
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Definition
| 155o for 15 seconds; if the dish is uncooked, use ony pasteurized product |
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Term
Appropriate Internal Cooking Temperature
Beef, Veal, Lamb Steaks or Chops
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Definition
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Term
Appropriate Internal Cooking Temperature
Ground Beef, Veal, Pork, or Lamb |
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Definition
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Term
Appropriate Internal Cooking Temperature
Eggs |
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Definition
| 145o for 15 seconds or till yolk and white are firm |
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Term
Appropriate Internal Cooking Temperature
Ratites and Injected meats |
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Definition
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Term
Appropriate Internal Cooking Temperature
Any PHF/TCS cooked in microwave |
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Definition
| 165o f let stand for 2 minutes |
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