Sanitation and Safety Note cards for The Art Institutes
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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| Proper methods for thawing food | show 🗑
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| preferred growth of molds | show 🗑
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| what are physical hazards | show 🗑
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| show | reduce the quantity of food, ice water bath, ice wands, blast chiller / tumbler
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| what are pathogens | show 🗑
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| groups of microorganisms that cause disease | show 🗑
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| show | caused by contaminated chicken and eggs
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| Aerobic bacteria need | show 🗑
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| Anaerobic bacteria need | show 🗑
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| show | when changing activities, after cleaning tables, handling chemicals, using the restroom... etc
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| show | reduces the number of microorganisms from a clean surface
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| show | removes visible soil from a surface
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| viruses | show 🗑
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| show | is the acronym for conditions that favor bacteria growth
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| show | is the Acronym for the department of Agriculture
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| show | First in First out, order of receiving that determines that is used first
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| show | infants, elderly, the ill, people on medications, pregnant women
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| HACCP | show 🗑
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| HACCP Means | show 🗑
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| show | food-bourne illness, fever, jaundice, hepatitis A, sore throat, vomiting, diarrhea
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| hand sanitizer | show 🗑
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| three levels of food safety and control | show 🗑
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| show | caused by undercooked pork
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| Aprons should be removed | show 🗑
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| the flow of food refers to | show 🗑
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| chemical sanitation methods | show 🗑
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| cross-contamination | show 🗑
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| show | may not be as effective
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| at 120 degrees or higher sanitizers | show 🗑
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| what are physical barriers to cross contamination | show 🗑
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| show | Time Temperature indicator, shows if food has been time temperature abused during shipping
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| Hazard analysis | show 🗑
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| Identify critical control points | show 🗑
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| Establish Critical Limits that must be met at critical control points | show 🗑
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| show | is the fourth HACCP step: set standards to use in the establishment
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| show | is the fifth HACCP step: tack actions, reheating, chill, trashing
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| show | is the sixth HACCP step: respond to menu and clientèle changes
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| show | is the seventh HACCP step: for law suits, not complyant employees, health inspections
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| show | a result of pathogens that grow in the intestines and cause illness
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| show | a result of eating food with toxins that cause illness
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| Food-bourne toxin-mediated infection | show 🗑
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| Vibrio Vulnificus | show 🗑
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| show | are foods associated with hepatitis A
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| show | 165 degrees for 15 secs
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| show | 165 degrees for 15 secs
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| show | 155 degrees for 15 secs
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| show | 155 degrees for 15 secs
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| show | 145 degrees for 15 secs
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| internal cooking temp for fish | show 🗑
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| show | 155 degrees for 15 secs
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| show | 145 degrees for 15 secs
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| show | 165 degrees for 15 secs
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| show | 155 degrees for 15 secs
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| show | 135 degrees for 15 secs
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| show | hot to 70 degrees in 2 hours and 70 to below 41 degrees in 4 hours
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