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