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Definition
| the presence, generally unintended, of harmful organisms or substnaces |
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| Bacteria grow by a process called |
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Definition
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Definition
1. Food from animals.
2. Food derived from plants that are cooked.
3. Food with high moisture content. |
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Definition
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Definition
| Example of toxin-medicated infection |
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Definition
| Botulism, staph, E.Coli, Salmonella, Strep. |
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Definition
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Definition
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| If food has a water activity level of ___ or more it is considered potentially hazardous. |
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| If foods are ____ or _____ there is a lower chance of rapid bacteria growth. |
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Definition
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| Chemical hazards include: |
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Definition
| Residual chemicals, food service chemicals, and toxic metals |
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Definition
| the process by which one item, such as your finger or a cutting board, becomes contaminated and then contaminates another tool or food. |
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Term
| Reduce cross contamination with: |
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Definition
| personal cleanliness, dish and equipment cleanliness, and pest management. |
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Definition
Hazard Analysis Critical Control Points.
Created by NASA.
Maintains sanitary conditions. |
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Definition
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Definition
| You MUST mop twice. First with a degreasing agent and then with a dry mop. |
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Definition
Scrape and rinse. Wash. Rinse. Sanitize. Drain and air dry.
1. Hot soapy water. 2. Clean Rinse water. 3. Sanitizing solution. |
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Definition
| cuts, burns, slips & falls, and back injuries. |
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Definition
to put in place.
having all necessary items to complete a job or station set up in advance. |
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Definition
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Definition
Brunoise.
Small.
Medium.
Large. |
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Term
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Definition
| Underwriters Laboratories: Set standards for electrical wiring/ The UL seal should be on every electrical appliance. |
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Definition
| American Gas Association: sets use and safety standards for gar appliances including scenting gas. |
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Definition
National Sanitation Foundation
International standards for design, construction and installation of kitchen tools, cookware, and equipment.
Equipment must be easily cleaned and all surfaces must be non-toxic. |
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Term
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Definition
Not reactive.
More expensive.
Doesn't conduct quite as well. |
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Term
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Definition
Easily acquired and relatively cheap.
great conductor of heat.
Con-reactive metal.
Don't use with citric or dairy products. |
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Term
| Class A Fire Extinguisher |
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Definition
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Term
| Class B Fire Extinguisher |
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Definition
| Fires involving oil, grease, flammable chemicals |
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Term
| Class C Fire Extinguisher |
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Definition
| Fires involving electrical equipment or wiring |
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Term
| Class D Fire Extinguisher |
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Definition
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Term
| Class K Fire Extinguisher |
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Definition
| (Kitchen) Deep fat fryers. For larger volumes of oil. |
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Term
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Definition
Bacteria
Viruses
Parasites
Fungi |
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