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Flashcards in Food Safety Deck (21)
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1
Q

Hazard analysis and critical control point (HACCP)

A

a systematic and science-based approach to food safety programming and inspection that focuses on the identification and control of hazards that have the potential to cause foodborne illness

2
Q

Outbreak

A

an incidence of foodborne illness that involves two or more people who ate a common food, which has been confirmed through lab analysis as the source of the outbreak.

3
Q

Center for Disease Control and Prevention

A

a federal agency within the department of health and human services (DHHS). It’s mission is to promote health and quality of life by preventing and controlling, disease, injury and disability.

4
Q

Case

A

An instance of one person. Represents one individual in an outbread of foodborne illness

5
Q

Risk

A

An estimate of the likelihood or probability of occurrence of a hazard.

6
Q

Hazard

A

A biological, chemical, or physical property that may cause and unacceptable consumer health risk

7
Q

Pathogen

A

A disease causing microorganism

8
Q

Potentially Hazardous Foods (PHF)

A

foods that are more likely than others to be implicated in an outbreak of foodborne illness

9
Q

Code

A

a collection of regulations

10
Q

Communicable disease

A

an illness that is transmitted from one person to another through direct or indirect means

11
Q

foodborn infection

A

illness that results from ingesting foods containing live microorganisms

12
Q

Regulation

A

an authoritative directive. A legal restriction set forth by a government group.

13
Q

Contamination

A

unintended presence of harmful substances such as microorgs in food and water

14
Q

Infection control

A

specific producedures to prevent the entrance of pathogenic organisms into the body

15
Q

Cross-contamination

A

tranfer of harmful microorganisms from on item of food to another via nonfood surface (hands, equipment, utensils)

16
Q

Flow of Food

A

route or path food follows through a foodservice or food processing operation

17
Q

Danger Zone

A

41 - 135 degrees F

18
Q

Biological hazard

A

the threat to food safety caused by contamination of food with pathogenic microorganisms

19
Q

Critical control point (CCP)

A

any point or procedure in a specific food system where loss of control may result in an unacceptable health risk

20
Q

Critical limit

A

a specific criterion that must be met for each preventive measure identified for a critical control point

21
Q

flowchart

A

a written sketch of movement of people and or materials from one step or process to the next