Term
|
Definition
1.food from unsafe sources
2.Failing to cook food adequately
3.Holding an incorrect temp.
4.Contaminated equipment
5.Poor personal hygiene |
|
|
Term
|
Definition
ingestion of living, harmful organisms present in food. Foodborne infections have a delayed onset, meaning you
This eBook is licensed for use by Betzabet Medina. All rights reserved. Copyright (c) 2019 Premier Food Safety. Unauthorized use, reproduction and/or distribution are strictly prohibited.
5
do not get sick right away. The symptoms can occur within a few hours or up to several days later. |
|
|
Term
|
Definition
| ingestion of bacterial toxins or excrements that are present in food before it is consumed |
|
|
Term
|
Definition
I.E.S.
INFANTS
ELDERLY
SYSTEMS(IMMUNE) THAT ARE IMPAIRED. |
|
|
Term
| COMMON SOURCES OF FOOD CONTAMINATION |
|
Definition
| food handlers food contact surfaces packaging materials soil contaminated water air ingredients pests |
|
|
Term
|
Definition
Biological
physical
chemical
cross contamination |
|
|
Term
|
Definition
Bacteria
viruses
Parasites
Fungi |
|
|
Term
|
Definition
| commonly found in ground beef,raw vegetables and unpasteurized juices (animals in petting zoo) |
|
|
Term
|
Definition
|
|
Term
|
Definition
can grow with out oxygen can become anaerobic bacteria.
found in soil,lakes human intestines,fish .swollen cans,vacuum packed foods,smoked meats |
|
|
Term
|
Definition
| Canned or vacuum packed foods |
|
|
Term
|
Definition
Lunch and deli meats,
floor drains,refrigerators
can still grow in temps below 41f |
|
|
Term
|
Definition
|
|
Term
STAPHYLOCOCCUS AUREUS
"STAPH" |
|
Definition
|
|
Term
|
Definition
| Found in soil where vegetables and grains are grown |
|
|
Term
|
Definition
(clams, oysters, crabs, shrimp, and lobster).
requires salt to grow |
|
|
Term
| CONDITIONS FOR BACTERIA TO GROW |
|
Definition
1) Food - food that is high in protein such as milk, meat, fish, eggs, etc.
2) Acid - adequate pH (4.6 – 7.0), they do not like very acidic foods
3) Temperature - 41°F to 135°F (5ºC to 60°C)
4) Time – time to reproduce (at least 4 hours)
5) Oxygen – aerobic (requires oxygen), anaerobic (does not require oxygen)
6) Moisture – foods with plenty of water (Aw .85 or greater) Aw = Water activity |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
Food Acidity an Alkalinity
4.6-7.0 |
|
|
Term
|
Definition
| viruses require a host animal or living organism to grow. They do not multiply in food |
|
|
Term
|
Definition
| poor personal hygiene and improper washing of hands. typically affects the liver |
|
|
Term
|
Definition
| It lives in the human intestinal tract. The virus is commonly transmitted through a fecal-oral route or vomit-oral route. |
|
|
Term
|
Definition
| organisms that live within or feed off another organism or host |
|
|
Term
|
Definition
| PARASITE(round worm)found in pork |
|
|
Term
| FREEZE TO KILL OR COOKED TO KILL |
|
Definition
FREEZE @-4F FOR 7 DAYS OR -31F FOR 15 HRS
COOKED @145F |
|
|
Term
|
Definition
|
|
Term
|
Definition
| parasite found in contaminated water |
|
|
Term
|
Definition
| grouper, snapper, and barracuda. |
|
|
Term
|
Definition
mahi-mahi, anchovies, bonito, skipjack tuna, herring, sardines, yellow fin tuna, and black marlin.
“MM+TT” or Mahi Mahi and Time and Temperature = Scombroid Poisoning |
|
|
Term
|
Definition
bimetallic, stemmed thermometers
at least 5 inches in length
+/- 2°F.
measure between 0°F and 220°F
calibrate the thermometer using boiling water (212°F) or crushed ice (50%) and water (32°F).BOTH FOR 30 SEC. |
|
|
Term
|
Definition
Temperature Danger Zone
41°F-135°F |
|
|
Term
|
Definition
from 135°F to 70°F within 2 hours.
from 70° F to 41°F with an additional 4 hours |
|
|
Term
|
Definition
smaller portions,
shallow pans,
stir food,
ice bath,
ice wand
ice directly |
|
|
Term
|
Definition
COOKING PROCESS
REFRIGERATION
OVEN,MICROWAVE
WATER |
|
|
Term
| Poultry (chicken, turkey, even ground poultry |
|
Definition
|
|
Term
| Reheating foods (when reheating foods they must be brought to correct temperature within 2 hours and only once) |
|
Definition
|
|
Term
| Ground Beef, Ground Pork, all ground meats except for poultrY |
|
Definition
|
|
Term
| Beef Roast (medium), Pork Roast, Ham* |
|
Definition
|
|
Term
| Eggs for buffets, catered breakfast lines |
|
Definition
|
|
Term
| Pork Beef, Pork Fish, Seafood Eggs for immediate service |
|
Definition
|
|
Term
|
Definition
Meats (Beef, Pork, Lamb) Good color, no odor, firm texture, USDA approved
41°F or below
Poultry (Chicken, Turkey, Duck, Squab, Quail etc.)
No color, no odor, firm texture, no dark wing tips, USDA approved
41°F or below
Fish Bright gills, no cloudy or sunken eyes.
41°F or below
Crustaceans (Crab and Lobster)
Live, mild ocean smell Live or 41°F or below is processed Shellfish Live, closed and unbroken, must come with ID tags 45°F or below 41°F or below if shucked (shell removed)
Eggs Unbroken, clean 45°F or below 41°F or below for pooled/liquid eggs UHT (Ultra High Temperature) E.g Coffee Creamers
Room temperature if in aseptic (germ-free) packaging Frozen Foods Large ice crystals-reject shipment 0°F to -10°F MAP (Modified Atmosphere Packaging)/ROP (Reduced Oxygen Packaging) Packaging intact, not swollen or leaking 41°F or below unless indicated differently by the manufacturer
Dairy (except milk) Pasteurized and Grade A 41°F or below
Milk Pasteurized and Grade A 45°F or below |
|
|
Term
|
Definition
pasteurized, Grade A
under 41°F
exception of milk, which must be pasteurized and Grade A and received at a maximum temperature 45°F |
|
|
Term
|
Definition
Hepatitis A
E. Coli
Salmonella (non-typhoidal)
Salmonella typhi
Shigella
Norwalk or Norovirus |
|
|
Term
|
Definition
minimum temperature of 100°F.
Washing for a minimum of 20 seconds,
disposable paper towels or a hot air machine to dry
Hand sanitizers, are not an acceptable replacement for washing hand |
|
|
Term
| Approved Chemical Sanitizers (PPM = parts per million) |
|
Definition
Chlorine - 50 ppm (most commonly used sanitizing agent
Iodine - 12.5 ppm
Quaternary Ammonium (Quats) - 200 ppm |
|
|
Term
|
Definition
| Scrape, wash, then rinse, sanitize, then air-dry |
|
|
Term
High-temp machine
Low-temp machine wash cycles |
|
Definition
high-140°F and 160°Fwith a final sanitizing temperature of 180°F but not higher than 195°F or else water will evaporate
low-120°F |
|
|
Term
|
Definition
| Hazard Analysis Critical Control Point |
|
|
Term
|
Definition
|
|
Term
|
Definition
| The mixing of clean (potable) and dirty (non-potable) water in any way. |
|
|
Term
|
Definition
| Occurs when pressure in the potable water supply drops below that of a nonpotable, used, or contaminated water source. |
|
|
Term
|
Definition
| Foot candles are a unit of measure of light intensity. Preparation areas require 50 foot candles, dining and buffet areas 20 foot candles, and walk-in refrigerators and freezers 10 foot candles. |
|
|
Term
| Refrigerators and Freezers |
|
Definition
|
|
Term
|
Definition
| Class A – Used for wood and paper fires Class B – Used for grease and oil fires Class C – Used for electric fires |
|
|
Term
|
Definition
|
|
Term
|
Definition
Foods high in protein
Acid level (4.6-7.0 pH)
Time (4 hrs. cumulative max)
Temperature (41°F-135°F)
Oxygen
Moisture (aw of .85 or greater) |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
