Food Safety and Sani
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| The populations most "at risk" of contracting a food-borne illness | (1)Children under the age of 5 (2) the elderly (3)pregnant women (4)chronically ill
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| Bacteria | A single-cell, independently repicating microorganism that lack a membrane-bound nucleus..most are harmless, some even beneficial but some are harmful in the form of foodborne illness
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| Binary Fission | The process by which bacteria multiply in which one cell divides into two
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| Can you tell that a food is infected with harmful bacteria through sight, taste or smell | NO!
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| Competitive Exclusion | The process of in which good bacteria is applied to the mewborn animals in effort to prevent infection from pathogens
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| Cross-contamination | The process of transferring bacteria from one location to another through poor hygiene and kitchen sanitation practices
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| The Danger Zone | The temperature range of 40-140 in which bacteria grow most rapidly
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| Emerging Pathogen | A previously unknown, one that was not expected to be a human pathogen or one that has caused a dramatic increase in new cases
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| Expiration Date | The last day a food should be eaten or used
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| Freshness date | "Best if Used by" The date at which a food will have passed it's quality peak
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| Sell by date | The last day a food product is to be sold: allows for short storage time in consumer's refrigerator
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| Fungus | Simple plants called saprophytes that lack chlorophyll...come cause disease; yeasts, molds, mildew, smuts, rusts
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| Parasite | a plant or animal that lives on or on another plant or animal without making a beneficial contribution to that host
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| Pathogen | any microorganism that causes disease
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| Persihable | likely to decay
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| Pasteurization | the phocess of heating food to kill enzymes and harmful bacteria
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| rancidity | spoilage due to the breakdown of fats
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| antibiotic resistance | the ability of bactiera to resist the effects of antibiotics
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| toxin | a poison that is produced by microorganisms, carried by fish, or released by plants
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| virus | non-cellular particle that consists of protein aor nucleic acid which must replicate in another cell...food can be contaminated by a food handler through "shedding' contaminated water, seafood, cross-contamination
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| 4 "C's' of food safety | COOK - kills bacteria by breaking down cell walls destroyng enzymes needed for survival CHILL - slows metabolism thus slowing growth CLEAN - removes bacteria froms hands andsurfaces COMBAT CROSS CONTAMINATIN (separate) - prevents bacteria from spreadin
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| required conditions for bacterial growth | time temperature nutrients Ph above 4.6 moisture
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| safe ways to thaw | refrigerator cold water bath microwave DO NOT THAW ON COUNTER
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| Examples of safe substitutes for hazardous chemical cleaners include: | vinegar, lemon juice and baking soda
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| Botulism | Toxin affects the nervous and respiratory systems; symptoms include double vision, droopy eyelids, trouble speaking, swallowing and breathing.
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| Sources of Botulism | improperly canned foods, garlic in oil, vacuum-packaged and tightly wrapped food
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| Clostridium Perfringens | Called "the cafeteria germ"...caused by food left for long periods of time in steam tables or at room temperature
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| E. coli | causes acute kidney failure
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| Listeria food sources | read-to-eat foods like hot dogs, lunceon meats, soft cheeses
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| Listeria | May lead to miscarriage in pregnant women
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| salmonella | Most closely related to undercooked poultry and eggs
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| staphyloccous aureus transmission | mainly person-to-person by improper handling and poor hygiene
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| Most common food-borne illness | staphyloccous aureus
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| Can lead to Guillain-barre Syndrome | Campylobacter
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| Mainly found in nasal passages | Staphyloccous aureus
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| Main source is undercooked ground beef | E. coli
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| "Critical violations' must be corrected in how many days | 10
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| Will a food infected with bacteria always have a bad odor | no
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| The correct temperature to set a freezer | 0
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| Best natural food preservative | salt
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| How long can you safely store ground beef in the refrigerator | 1-2 days
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| Hepatitis A affects the... | liver
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| Heating foods to what temp range kills most bactiera | 160-212
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| Best place to store raw meats in refrigerator | lowest shelf
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| a full refrigerator keeps food cooler | false
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| seafood collected from warm wters are more likely to contain harmful bacteria | true
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| which knife is more likely to cause injury, sharp or dull | dull
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| number one tool for cross-contamination | human hand
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| wooden cutting boards hold more bacteria than plastic | true
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| heat leaftovers to internal temp | 165
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| heat ground beef to internal temp | 160
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| heat poultry to internal temp | 180
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| charcoal and hibachi grills should only be used outdoors because they emit | carbon monoxide
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| best treatment for burn | cold running water
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Created by:
wellsa
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