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38 Cards in this Set

  • Front
  • Back
Lag Phase
Phase in bacterial growth in which bacteria are first introduced to a new environment. Prolong the lag phase as long as possible
Material Data Safety Sheets (MSDS)
Sheets supplied by the Chemical manufacturer listing the Chemical and its common names, its potential physical and health hazards
Log Phase
Phase in which bacterial growth in condition that are favorable for bacterial to multiply very rapidly
food becomes unsafe
Immune System
the body's defense system against illness
Hazard Analysis
identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan
Food bourne illness
carried or transmitted to people by food
Food allergy
body's negative reaction to a particular food protein
FIFO
First In First Out
FAT TOM
Food Acidity Time Temp Oxygen Moisture
Cross contamination
occurs when microorganisms are transfered from one food or surface to another
Cross connection
Physical link through which contaminants from drains sewers, or other waste sources
CCP
Steps in HACCP system, the points in the process when you prevent eliminate, or reduce identified hazards
Clostridium perfringens gastroenteritis
Common Foods: Meat, Poultry, Dishes with both ex, stews and gravies
Symptoms: Diarrhea, Sever Abdominal pain
Botulism
Common Foods: -improperly canned foods -reduced oxygen packed(ROP) food -Temperature abused veggies ex baked potatoes untreated garlic and oil mixtures

Symptoms: Nausea & Vomiting Weakness, Double Vision Speaking and Swallowing
Acidity
PH below 7.0 level of acid
Staphylococcal
Common Foods: salads containing egg, tuna, chicken, macaroni

Common Symptoms: Nausea, Vomiting and retching abdominal cramps
Bacilus cereus Gastroenteritis
Common Foods: Diarrheal toxin: Cooked corn, potatoes, veggies & meat products

Common Symptoms: watery diarrhea, abdominal cramps & pain vomiting is absent

Emetic toxin: cooked rice, fried rice, rice pudding
Common Symptoms: nausea, vomiting
Vibrio vulnificus primary septicemia Or Gastroenteritis
Common Foods: raw or partiall cooked oysters

Symptoms: fever & chills Nausea Skin Lesions Diarrhea and vomiting
Vibrio parahaemolyticus Gastroenteritis
Common Foods: Raw or Partially cooked oysters

Symptoms: Diarrhea abdominal cramps Nausea and vomiting Low grade fever & chills
Listeriosis
Common Foods: Raw Meat Unpasteurized milk & milk products Ready to eat food including ~ Deli, Hot Dogs, Soft Cheese
Shigellosis
Common Foods: contamined by hands, ex: salads food that has made contact with water ex: produce
Salmonealla
Foods: Poultry & Eggs Dairy products Beef

Common Symptoms:
Diarrhea, abdominal cramps, vomiting, fever
Campylobacteriosis
Symptoms: Diarrhea Abdominal cramps Fever headache

Common Foods: Poultry Water with bacteria in it
Two Stage cooling
cooked food is cooled from 135 F to 70 F within 2hrs
70 F to 41 F or lower within the next 4hrs
total cooling time 6hrs
Toxins
produced by pathogens, plants or animals
Bacteria
Single celled living microorganisms that can spoil & cause foodborne illness
Hemorrhagic Colitis
Common Foods: Ground Beef Contained produce

Symptoms: Diarrhea Abdominal cramps HUS
Time-Temp Abused
food has been time-temp abused any time its has been allowed to remain too long at a temperature favorable to the growth of foodbourne microorganisms
Scombroid poisoning
illness that occurs when a person eats a scombroid fish that has been time-temperature abused
ex: tuna, mackerel, bluefish, skipjack,bonito
Potentially Hazardous Food
Food contains moisture and protein neutral or slightly acidic PH Time-temp control to prevent the growth of microorganisms and the production of toxins
Microorganisms
small living organisms that can be seen only with the aid of a microscope

bacteria viruses parasites fungi
OSHA
Federal agency that regulates & monitors workplace safety
Parasite
organism that needs to live in a host organism to survive, parasites are found in water and in animals in water and in animals such as cows, chickens, pigs, & fish
Pathogens
illness causing microorganisms
Pest Control Operator (PCO)
licensed professional who uses safe, current methods to prevents & control pests
Pesticide
Chemical used to control pests, usually insects
pH
pH 0 to 14.0
pH 7.1 to 14 is alkaline
0.0 to 6.9 is acidic
pH 7.0 neutral
Potable Water
water is safe to drink