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23 Cards in this Set
- Front
- Back
Foodborne Illness |
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food as well as chemical or natural toxins such as poisonous mushrooms. |
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Cross-contamination |
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. |
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Biological Contaminants |
The presence in the environment of living organisms or agents derived by viruses, bacteria, fungi, and mammal and bird antigens that can cause many health effects. |
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Chemical Contaminants |
The presence of particles, chemicals, and other undesirable substances, such as on or in a process tool, in a process liquid, or in a cleanroom environment. |
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Physical Contaminants |
A physical contaminant is anything that can be visibly seen and is not part of the food originally. It is unclear how widespread this problem is because most incidents do not cause major injuries and go unreported. |
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Viruses |
A virus is a small infectious agent that replicates only inside the living cells of other organisms. Viruses can infect all types of life forms, from animals and plants to bacteria and archaea. |
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Bacteria |
Bacteria constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria have a number of shapes, ranging from spheres to rods and spirals. |
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Parasites |
An organism that lives in or on another organism (its host) and benefits by deriving nutrients at the host's expense. |
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Fungi |
A fungus is any member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. |
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FATTOM |
FAT TOM is a mnemonic device that is used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen andmoisture. |
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FIFO |
FIFO is an acronym for First In, First Out, a method for organizing and manipulating a data buffer, where the oldest (first) entry, or 'head' of the queue, is processed first. It is analogous to processing a queue with first-come, first-served (FCFS) behaviour: where the people leave the queue in the order in which they arrive. |
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Calibrate |
Mark (a gauge or instrument) with a standard scale of readings. |
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Sanitize |
Make clean and hygienic. |
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Blast Chiller |
The blast chiller is a cousin of the refrigerator, which is designed to store food typically at between +3 °C and +5 °C, but is a higher grade and more expensive appliance and is usually only found in commercial kitchens. |
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Ice Bath |
In sports therapy, an ice bath or sometimes a cold-water immersion or cold therapy is a training regimen usually following a period of intense exercise in which a substantial part of a human body is immersed in a bath of ice or ice-water for a limited duration. |
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Chill Sticks/paddles |
IcyHot is a topical rubefacient heat rub meant for relieving pains such as arthritis, backache, muscle strains, sprains, and cramps. ... |
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Small Batch Cooling |
The Batch reactor is the generic term for a type of vessel widely used in the process industries. Its name is something of a misnomer since vessels of this type are used for a variety of process operations such as solids dissolution, product mixing, chemical reactions,batch distillation, crystallization, liquid/liquid extraction and polymerization. |
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Temperature Danger Zone |
The temperature range in which food-borne bacteria can grow is known as the danger zone. |
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Cleaning |
make (something or someone) free of dirt, marks, or mess, especially by washing, wiping, or brushing. |
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Rodents |
Rodents are mammals of the order Rodentia, characterized by a single pair of continuously-growing incisors in each of the upper and lower jaws. The name is derived from the Latin rōdere, to gnaw. |
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Birds |
Birds are feathered, winged, two-legged, warm-blooded, egg-laying vertebrates. Aves ranks as the tetrapod class with the most living species, approximately ten thousand. |
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Insects |
Insects are a class of invertebrates within the arthropod phylum that have a chitinous exoskeleton, a three-part body, three pairs of jointed legs, compound eyes and one pair of antennae. |
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Two-stage cooling method |
The two stage cooling method reduces the cooked food's internal temperature in two steps. Step one is to reduce the temperature from 135°F to 70°F within two hours of preparation and from 135°F to 41°F within a total of six hours. |