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Sanitation Review
Food Sanitation Review
| Question | Answer |
|---|---|
| A thick-walled, “super survival unit.” | spore |
| Bacteria that require oxygen. | aerobic bacteria |
| Single-celled organisms that reproduce by dividing. | bacteria |
| Describes the unwanted presence of harmful substances or levels of dangerous microorganisms in food. | contamination |
| Illness resulting from ingesting live bacteria | infection |
| The creation and practice of clean and healthy food-handling habits | sanitation |
| An organism that is dangerous to humans | pathogen |
| Any illness caused by eating food containing unwanted harmful substances or levels of dangerous microorganisms in food. | foodborne illness |
| Bacteria that thrive without oxygen. | anaerobic bacteria |
| Harmful organisms that cause foodborne illness. | biological hazard |
| Bacteria able to grow with or without oxygen | facultative bacteria |
| Any foods that require time and temperature control for safety. | potentially hazardous food |
| Temperature at which bacteria reproduce rapidly. | temperature danger zone |
| Microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas. | yeast |
| The measure of the acidity or alkalinity of a substance | ph |
| Solid materials that pose a danger to the consumer when present in food | physical hazard |
| Amount of water available for microbial growth in a product | water activity |
| Any chemical that contaminates food. | chemical hazard |
| Condition that occurs when the body interprets a normally harmless protein as a dangerous substance | allergy |
| An organism that lives in and feeds on the body of another creature | parasite |
| Illness resulting from ingestion of bacteria that create or contain poisonous substances | intoxication |
| Name for a large family of single-cell fungi. | mold |
| A very small organism that invades another cell and causes that cell to reproduce the invading organism. | virus |
| Documents that list important facts about a specific chemical including what to do in an emergency involving the chemical. | material safety data sheets (MSDS) |
| Licensed professional who uses various chemicals, sprays, and traps to prevent or eliminate infestations. | Pest control operator (PCO) |
| A step in food handling at which control can be applied to prevent or eliminate a food safety hazard. | critical control point (CCP) |
| An environment free from pathogens | sanitary |
| The visual appearance that nothing is soiled | clean |
| Any surface that comes in contact with food. | food-contact surface |
| Three adjacent sinks used to clean, rinse, and sanitize small equipment and utensils | three-compartment sink |
| What occurs when harmful microorganisms are transferred from one product to another by physical contact. | cross-contamination |
| A system that identifies and manages key steps in food handling where contamination is most likely to occur. | Hazard Analysis Critical Control Point (HACCP) |
Created by:
kbernales
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