Sanitation and Safety Note cards for The Art Institutes
Help!
|
|
||||
|---|---|---|---|---|---|
| Proper methods for thawing food | in a refrigerator at 41 deg. F or lower, submerged under running potable water at 70 deg. F or lower, in a microwave if the food will be cooked immediately, as part of the cooking process
🗑
|
||||
| preferred growth of molds | on almost any food at any temperature
🗑
|
||||
| what are physical hazards | hazards that occur from objects that can cause harm to foods, such as broken glass, plastic pieces, band-aids etc
🗑
|
||||
| proper methods for cooling foods | reduce the quantity of food, ice water bath, ice wands, blast chiller / tumbler
🗑
|
||||
| what are pathogens | microorganisms that cause disease
🗑
|
||||
| groups of microorganisms that cause disease | bacteria, viruses, parasites and fungi
🗑
|
||||
| salmonella is | caused by contaminated chicken and eggs
🗑
|
||||
| Aerobic bacteria need | specific levels of oxygen to reproduce
🗑
|
||||
| Anaerobic bacteria need | no oxygen to reproduce
🗑
|
||||
| a food handler should wash hands | when changing activities, after cleaning tables, handling chemicals, using the restroom... etc
🗑
|
||||
| sanitation | reduces the number of microorganisms from a clean surface
🗑
|
||||
| cleaning | removes visible soil from a surface
🗑
|
||||
| viruses | need a living cell to reproduce and contaminate food through a food handlers poor personal hygiene
🗑
|
||||
| FAT TOM | is the acronym for conditions that favor bacteria growth
🗑
|
||||
| USDA | is the Acronym for the department of Agriculture
🗑
|
||||
| FIFO | First in First out, order of receiving that determines that is used first
🗑
|
||||
| Populations at risk for food-bourne illness | infants, elderly, the ill, people on medications, pregnant women
🗑
|
||||
| HACCP | a system developed by Pillsbury that is designed to help pinpoint and eliminate the risk factors involved in food-bourne illnesses
🗑
|
||||
| HACCP Means | hazard analysis critical control points
🗑
|
||||
| when should a food-handler stop working with food | food-bourne illness, fever, jaundice, hepatitis A, sore throat, vomiting, diarrhea
🗑
|
||||
| hand sanitizer | is not a replacement for hand washing and should be dry before handling food
🗑
|
||||
| three levels of food safety and control | federal, local and state
🗑
|
||||
| Trichinosis is | caused by undercooked pork
🗑
|
||||
| Aprons should be removed | when leaving food preparation areas
🗑
|
||||
| the flow of food refers to | the path that food travels through the establishment from receiving to service
🗑
|
||||
| chemical sanitation methods | quats, iodine, chlorine, bleach
🗑
|
||||
| cross-contamination | is the transfer of microorganisms from one surface to another
🗑
|
||||
| at 55 degrees or lower sanitizers | may not be as effective
🗑
|
||||
| at 120 degrees or higher sanitizers | may evaporate or corrode
🗑
|
||||
| what are physical barriers to cross contamination | assigning specific equipment to different food types, using colored cutting boards, cleaning / sanitizing work surfaces, equipment and utensils after each task
🗑
|
||||
| What is a TTI | Time Temperature indicator, shows if food has been time temperature abused during shipping
🗑
|
||||
| Hazard analysis | is the first HACCP step: identify hazardous foods, look for potential situations, estimate risk, establish preventive measures
🗑
|
||||
| Identify critical control points | is the second HACCP step: sages in the foods journey through the establishment where steps can be taken to minimize risk
🗑
|
||||
| Establish Critical Limits that must be met at critical control points | is the third HACCP step: ensure hazards are minimized or eliminated, relate to process of keeping food safe by controlling time, temp, water activity and pH
🗑
|
||||
| Establish procedures to monitor critical control points | is the fourth HACCP step: set standards to use in the establishment
🗑
|
||||
| establish corrective actions | is the fifth HACCP step: tack actions, reheating, chill, trashing
🗑
|
||||
| verify your HACCP system is working | is the sixth HACCP step: respond to menu and clientèle changes
🗑
|
||||
| establish effective record keeping | is the seventh HACCP step: for law suits, not complyant employees, health inspections
🗑
|
||||
| Food-bourne infection | a result of pathogens that grow in the intestines and cause illness
🗑
|
||||
| food bourne intoxications | a result of eating food with toxins that cause illness
🗑
|
||||
| Food-bourne toxin-mediated infection | a result of eating food with pathogens that cause toxins in the intestines
🗑
|
||||
| Vibrio Vulnificus | caused by raw or partially cooked oysters
🗑
|
||||
| ready to eat deli meats, produce, salads and raw and partially cooked shellfish | are foods associated with hepatitis A
🗑
|
||||
| internal cooking temp of stuffing made with Potentially hazardous ingredients and stuffed meats, fish, poultry and pasta | 165 degrees for 15 secs
🗑
|
||||
| internal cooking temp for whole or ground poultry | 165 degrees for 15 secs
🗑
|
||||
| internal cooking temp for ground meats | 155 degrees for 15 secs
🗑
|
||||
| internal cooking temp for injected meats | 155 degrees for 15 secs
🗑
|
||||
| internal cooking temp for steaks, chops and roasts | 145 degrees for 15 secs
🗑
|
||||
| internal cooking temp for fish | 145 degrees for 15 secs
🗑
|
||||
| internal cooking temp for ground chopped or minced fish | 155 degrees for 15 secs
🗑
|
||||
| internal cooking temp for eggs served immediately | 145 degrees for 15 secs
🗑
|
||||
| internal cooking temp for previously cooked potentially hazardous foods added to a dish | 165 degrees for 15 secs
🗑
|
||||
| minimum internal cooking temp for eggs hot held for service | 155 degrees for 15 secs
🗑
|
||||
| minimum internal cooking temp for fruits and veggies hot held for service / commercially processed ready to eat foods | 135 degrees for 15 secs
🗑
|
||||
| the 2 step cooling process | hot to 70 degrees in 2 hours and 70 to below 41 degrees in 4 hours
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
tanaya.hutson
Popular Culinary Arts sets