43 terms

ProStart 1--Chapter 2


Terms in this set (...)

Cause many foodborne illnesses. As they grow and die, create toxins (poisons) in food. Cooking may not destroy these toxins, and people who eat them can become sick.
Bimetallic stemmed thermometer
Can check temperatures from 0 degrees F to 220 degrees F. This makes it useful for checking both hot and cold types of food.
Regular adjustments to tools to keep them accurate.
Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
Removing food and other dirt from a surface.
Contact time
The specific period of time during which objects being sanitized must be immersed in a solution. This depends on the type of sanitizer being used.
Occurs when harmful things are present in food, making it unsafe to eat.
Corrective action
Action taken to fix a problem if a critical limit hasn't been met.
Critical control points (CCPs)
The points in a process where identified hazards can be prevented, eliminated, or reduced to safe levels.
Critical limit
A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.
The transfer of allergens from food containing an allergen to the food served to the customer.
The spread of pathogens from one surface or food to another.
A way to remember the six conditions pathogens need to grow: food, acidity, time, temperature, oxygen, and moisture.
FIFO method
Rotation of food in storage to use the oldest inventory first.
Flow of food
The path that food takes in an operation. It begins when you buy the food and ends when you serve it.
Food allergy
The body's negative response to a food protein
Food safety management system
A group of procedures and practices that work together to prevent foodborne illness.
Foodborne illness
A disease transmitted to people by food.
Foodborne illness outbreak
When two or more people get the same illness after eating the same food items.
People who either handle food directly or work with the surfaces that food will touch.
Can cause illness, but most commonly, they are responsible for spoiling food. Found in the air, soil, plants, water, and some food. Mold and yeast are two examples.
The most important part of personal hygiene.
Something with the potential to cause harm. Divided into three categories: biological, chemical, and physical.
A type of food safety management system. Identifies major hazards at specific points within a food's flow through the operation.
High-risk population
Certain groups of people who have a higher risk of getting a foodborne illness than others.
A person, animal, or plant on which another organism, such as a parasite, lives and feeds.
Immune system
The body's defense against illness.
Infrared thermometers
These thermometers measure the temperatures of food and equipment surfaces but do not need to touch a surface to check its temperature.
A formal review or examination conducted to see whether an operation is following food safety laws.
A system that will prevent, control, or eliminated pest infestations in an operation.
Master cleaning schedule
A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
Often spoils food and sometimes produces toxins that can make people sick. Refrigerator and freezer temps may slow the growth of _______, but cold doesn't kill them.
Organisms that live on or in another organism (the host). The _________ receives nutrients from the host.
The microorganisms that cause illness.
Experts at applying, storing, and disposing of pesticides who have access to the most current and safe methods for eliminating pests. They are trained to determine the best methods for eliminating specific pests and are knowledgeable about local regulations.
Ready-to-eat food
Food that can be eaten without further preparation, washing, or cooking.
Reducing pathogens on a surface to safe levels.
TCS food
Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety.
Temperature danger zone
The temperature range between 41 degrees F and 135 degrees F. Pathogens grow well in food that has a temperature in this range.
Thermocouples and thermistors
Measure temperatures through a metal probe and display them digitally.
Time-temperature abused
Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly.
The leading cause of foodborne illness. Can survive refrigerator and freezer temps by going into spore form.
Can spoil food quickly. Signs of spoilage include the smell of alcohol, white or pink discoloration, slime and bubbles.