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Sanitation
RCCTC Sanitation Unit
| Question | Answer |
|---|---|
| The transfer of harmful micro-organisms from one food to another by means of non-food surface | cross-contamination |
| Capable of being transmitted, directly or indirectly, from one human being to another | communicable |
| "First In,first out" a stock-rotation rule for the storage of food | FIFO |
| Free of visible soil | clean |
| Capable of being transmitted by contact | contagious |
| A general term for intoxication or infection caused by consumption of contaminated food | food poisoning |
| Microscopic organisms that exist everywhere in our surroundings and that can, under the right conditions, multiply rapidly and cause food to spoil | bacteria |
| The physical removal of soil from a surface | cleaning |
| Metric temperature scale related to Fahrenheit scale | celsius |
| A temperature scale related to Celsius | fahrenheit |
| The presence or harmful substances or organisms, especially food is | contamination |
| Disease or injury occurring as a result of consumption of contaminated food | food borne illness |
| A process that kills disease causing bacteria in food | pasteurization |
| The temperature range between 40 and 140 F within which most bacteria experience their best growth and reproduction | danger zone |
| Damage to the edible quality of food through improper handling, contamination or natural process of aging | spoilage |
| Practices necessary for establishing and maintaining good health are | hygiene |
| Any food that consists of milk or milk products, eggs, meat, poultry, fish, shellfish, which is capable of rapid growth of micro-organisms | potentially hazardous food |
| A poison produced buy a living organism | toxin |
| An individual living thing | organism |
| The creation and maintenance of conditions favorable to good health is | sanitation |
| Forms of life that can be seen only with the aid of microscope, including bacteria, viruses, yeast, algae and single-celled organisms | micro-organism |
| Animals obnoxious to humans, especially small, numerous, hard to control animals such as rats, mice, and various insects | vermin |
| When something is free of disease-causing organisms and other harmful substances it is | sanitary |
| When something is free of disease-causing organisms and other harmful substances it is | sanitary |
| The development of food-borne illness by two or more people who have eaten a common food that is shown by a laboratory analysis to be the source of the illness | outbreak |
| Cleaning compound which reduces bacterial count to safe level | sanitizing solution |
| Refrigerator temperature | 35 - 40 degrees F |
| Freezer temperature | -10-0 degrees F |
| FATTOM stands for | food, acidity,temperature, time,oxygen,and moisture |
| Types of thermometers | probe, oven ready(meat), candy, digital probe |
| What groups of people are considered high risk for food borne illness | children, elderly, pregnant women, sick and frail |
| Storage temperature for meat and poultry | 38-40 degrees F |
| What is the minimum internal temperature of a medium roast beef | 145 degrees F |
| What is the minimum internal temperature of poultry | 165 degrees F |
| A piece of metal or glass in food is referred to as | physical hazard |
Created by:
mlbevins
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