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38 Cards in this Set
- Front
- Back
Lag Phase
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Phase in bacterial growth in which bacteria are first introduced to a new environment. Prolong the lag phase as long as possible
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Material Data Safety Sheets (MSDS)
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Sheets supplied by the Chemical manufacturer listing the Chemical and its common names, its potential physical and health hazards
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Log Phase
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Phase in which bacterial growth in condition that are favorable for bacterial to multiply very rapidly
food becomes unsafe |
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Immune System
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the body's defense system against illness
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Hazard Analysis
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identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan
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Food bourne illness
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carried or transmitted to people by food
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Food allergy
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body's negative reaction to a particular food protein
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FIFO
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First In First Out
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FAT TOM
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Food Acidity Time Temp Oxygen Moisture
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Cross contamination
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occurs when microorganisms are transfered from one food or surface to another
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Cross connection
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Physical link through which contaminants from drains sewers, or other waste sources
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CCP
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Steps in HACCP system, the points in the process when you prevent eliminate, or reduce identified hazards
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Clostridium perfringens gastroenteritis
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Common Foods: Meat, Poultry, Dishes with both ex, stews and gravies
Symptoms: Diarrhea, Sever Abdominal pain |
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Botulism
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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 |
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Acidity
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PH below 7.0 level of acid
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Staphylococcal
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Common Foods: salads containing egg, tuna, chicken, macaroni
Common Symptoms: Nausea, Vomiting and retching abdominal cramps |
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Bacilus cereus Gastroenteritis
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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 |
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Vibrio vulnificus primary septicemia Or Gastroenteritis
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Common Foods: raw or partiall cooked oysters
Symptoms: fever & chills Nausea Skin Lesions Diarrhea and vomiting |
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Vibrio parahaemolyticus Gastroenteritis
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Common Foods: Raw or Partially cooked oysters
Symptoms: Diarrhea abdominal cramps Nausea and vomiting Low grade fever & chills |
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Listeriosis
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Common Foods: Raw Meat Unpasteurized milk & milk products Ready to eat food including ~ Deli, Hot Dogs, Soft Cheese
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Shigellosis
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Common Foods: contamined by hands, ex: salads food that has made contact with water ex: produce
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Salmonealla
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Foods: Poultry & Eggs Dairy products Beef
Common Symptoms: Diarrhea, abdominal cramps, vomiting, fever |
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Campylobacteriosis
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Symptoms: Diarrhea Abdominal cramps Fever headache
Common Foods: Poultry Water with bacteria in it |
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Two Stage cooling
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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 |
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Toxins
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produced by pathogens, plants or animals
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Bacteria
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Single celled living microorganisms that can spoil & cause foodborne illness
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Hemorrhagic Colitis
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Common Foods: Ground Beef Contained produce
Symptoms: Diarrhea Abdominal cramps HUS |
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Time-Temp Abused
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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
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Scombroid poisoning
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illness that occurs when a person eats a scombroid fish that has been time-temperature abused
ex: tuna, mackerel, bluefish, skipjack,bonito |
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Potentially Hazardous Food
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Food contains moisture and protein neutral or slightly acidic PH Time-temp control to prevent the growth of microorganisms and the production of toxins
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Microorganisms
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small living organisms that can be seen only with the aid of a microscope
bacteria viruses parasites fungi |
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OSHA
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Federal agency that regulates & monitors workplace safety
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Parasite
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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
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Pathogens
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illness causing microorganisms
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Pest Control Operator (PCO)
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licensed professional who uses safe, current methods to prevents & control pests
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Pesticide
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Chemical used to control pests, usually insects
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pH
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pH 0 to 14.0
pH 7.1 to 14 is alkaline 0.0 to 6.9 is acidic pH 7.0 neutral |
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Potable Water
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water is safe to drink
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