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Safety & Sanitation
Grade 10 Hospitality
| Question | Answer |
|---|---|
| What are the Five Way Bacteria Enters the Kitchen? | - on us - on the food we purchase - tools and equipment - insects - rodents |
| What are the Five Ways to Control Bacteria? | - Wash Hands - Create a Cleaning Schedule - Maintain Employee Health - Head Coverings - Uniforms |
| What are The Three Main Facts About Food Poisoning in Canada? | - increasing in Canada - 1 in 13 Canadians will be affected - caused by micro-organisms |
| What are the Six Steps in Hand Washing? | - Wet Hands - Soap - Lather - Rinse - Towel dry - Close Taps with Towel |
| What is the Temperatue Danger Zone? | 60 - 4 degrees |
| What is the Boiling Point Temperature? | 100 degrees |
| What are the Four Main Hazardous Foods? | - Meat - Poultry - Fish/Seafood - Dairy/Eggs |
| What is the rule of Bacteria Reproduction? | - every 20 minute the bacteria splits |
| What are the five steps of pot washing? | - scrape - wash - rinse - disinfect - drain dry |
| What are viruses? | - smaller than bacteria - found in raw fish, shellfish in contaminated water |
| What are Parasites? | - microscopic living things - grow on body and lay eggs - found in undercooked wild meats |
| What are Moulds? | - fuzzy growth on food - cause food spoilage - caused by a toxin called "mycotoxin" |
| What are Yeasts? | - need sugar and moisture to grow - effect quality of food - causes spoilage to jam, honey, and jellies - don't cause illness but effect quality of food |
| What is Direct Contamination? | - harm substance of thing that gets directly into a food |
| What is Cross Contamination? | - harmful things are transferred from a surface to food, or food to food. |
| What are Some Symptoms of Food Poisoning? | - Fever, Diarrhea, Cramps, Nausea, Vomiting, Sore Throat |
| What is Food Bourne Infection? | - Food Containing harmful micro-organisms |
| What is Food Bourne Intoxication? | - food contaminated with a toxin - food with a toxin producing bacteria |
| What is Chemical Intoxication? | - contaminated with commercially manufactured chemical like pesticides etc. |
| What is Botulism? | - produced in non-acid foods - bacteria is odorless, tasteless, found in canned foods - extra precautions should be taken when cans are damaged or dented |
| What is Salmonella? | - resides inside the intestines of all forms of animal life - multiply at an alarming rate under the right conditions - common in egg & poultry products |
| What is the proper use of gloves? | - wash hands before and after use of gloves - cover all hand cuts |
| What does Sterile mean? | - completely germ free |
| What does Spore mean? | - think walled formation that is capable of becoming a vegetive wall under the right conditions |
| What does Sanitary mean? | - free of all disease causing organisms and harmful contaminants |
Created by:
lil_bela
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