Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
23 Cards in this Set
- Front
- Back
Foodborne Illness |
Definition - Is any illness that results in eating contaminated food. (Food poisoning)
Examples: Salmonellosis and Ciguatera
|
|
Cross Contamination |
Definition- The process by which bacteria or other microrganisms are unintentionally transfered from one substance or object to other with harmful effect.
|
|
Biological Contaminants |
Definition - When food containing naturally occurring substances that are poisonous to humans are ingested
Examples - Pollen and fungi |
|
Chemical Contaminants |
Definition - Industrial chemicals, related chemicals and other chemical contaminants monitored by the FDA in relation to food safety.
Examples - Dioxins, Mercury, and Bisphenol A |
|
Physical Contaminants |
Definition - Foreign bodies in food. Things that are not suppose to be in your food.
|
|
Viruses |
Definition - An infective agent that replicates only inside the living cells of other organisms.
|
|
Bacteria |
Definition - Constitute a large domain of prokaryotic microrganisms.
Example - Tetanus, Tuberculosis, and Salmonella |
|
Parasites |
Definition - An organism that lives inside another organism and benefits by deriving nutrients.
|
|
Fungi |
Definition - Any member of a large group of eurkaryotic organisms.
Examples - Molds, Yeast, and Mushrooms |
|
FATTOM |
Definition - An acronym used in the food industry that descibes 6 favorable conditions required for the growth of food born pathogens.
FATTOM: FOOD, ACIDITY, TIME, TEMPERATURE, OXEGEN, MOISTURE |
|
FIFO |
Definition - A term in the food industry meaning First in, First out.
|
|
Calibrate |
Definition - Adjust around the foods needs
Examples - Temperature and Timing |
|
Sanatize |
Definition - make clean or hygenic.
|
|
Blast Chiller |
Definition - A higher tech refrigerator found in commercial kitchens, that keeps food at 3-5 degree Celsius. |
|
Ice Bath |
Definition - A container full of ice and water that is used to shock food.
|
|
Chill Sticks/Paddles |
Definition - A paddle or stick used to cool down food faster than it cooling naturally
|
|
Small Batch Cooling |
Definition - Cooking batches more quickly at a higher temperature |
|
Temperature Danger Zone |
Definition - Any temperature between 40-140 degrees farhenheit |
|
Cleaning |
Definition - Make something free of mess
Example - Wiping the kitchen counter down with a paper towel and soap. |
|
Rodents |
Definition - A gnawing mammal of an order that includes Rats and Mice
|
|
Birds |
Definition - feathered, winged, egg laying vertebrae |
|
Insects |
Definition - A small anthropod animal that has 6 legs and 2 wings.
Example - Flies, Cockroaches, and Beatles |
|
Two-Stage Cooling Method |
Definition - The FDA's rule or cooling. food must be cooled from 140 to 70 degrees farhenheit within to hours and to 41 degrees and lower in 4 hours. |