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1

what is a foodborne illness

sickness caused by eating food which contains microbiological chemical or physical hazards. contaminated if it contains bacteria viruses parasites protozoa chemicals or toxins

2

what is chemical contamination and where does it come from

cleaning products pesticides insectisides toxic posionious metals

3

what is physical contamination

broken glass, hair, earings body piercings wood insects

4

what is biological contamination

microorganizms

5

what is the most dangerous type of contamination

biological

6

how to prevent chemical contamination

keep cleaners away from food
store all chemicals in one area
keep chemicals in orginal containers
follow instructions on chemical bottle
use safe containers for acidic food

7

how to prevent physical contamination

never wear jewellery, wear hair nets, store products properly

8

what are the 3 steps to food safety

step 1 - prevent microorganisms from getting into food
step 2 - delay the growth of microorganisms in food
step 3 - kill dangerous microorganisms in food by proper cooking

9

what Is a potientially hazardous food

high risk food.. capable of supporting growth of pathogenic organisms

10

what are potientially hazardous food

tofu, garlic, oil mixtures, sliced melon, gravies soups custards fish shellfish meat eggs dairy rice cooked veg

11

what temp should potentially hazardous food be kept

stays at 4 degrees or 40 F when cold
60 degrees or 140 F or hotter

12

define perishable food

foods that decay or spoil rapidly.. ei lettuce

13

low risk foods are......

cereal shelf stable foods .. foods in cans

14

why is the temp of food important when do they grow the most quickly

between 4 degrees (40f) and 60 degrees (140f)

15

what is the most important tool for food safety

thermometer

16

what is cross contamination

when micro organisms and allergens travel from one food surface to another

17

what are the most important things that food handlers can do for food safety

practice good personal hygiene
wash hands correctly and often
prevent cross contamination
keep food out of the danger zone
follow 3 steps to food safety

18

what are the 3 kinds of contamination

physical chemical biological

19

a person will know right away if they have food poisioning

false