Chapter 2: Preparing and Serving Safe Food

Culinary Arts I Period 3 Vocabulary Project
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Terms in this set (...)

Bacteria
Single-celled organisms that are invisible and often cause disease
Contamination
Presence of harmful substance or microorganism in food or water
Cross Contamination
Transfer of harmful microorganisms from one surface to another
Foodborne illness
Illness that is carried or transmitted to people by food
Foodborne illness outbreak
Coordination of people, resources, products, and facilities related to the design, preparation, and presentation of food outside the home
Microorganism
Living, single-celled organisms that caused food spoilage and illness that can be seen only with the aid of a microscope
Mold
Fungus that grows quickly and can cause serious infections and allergies; can also produce illness-causing toxins
Parasite
Organism that needs to live inside a host to survive; one example is trichinella spiralis, commonly known as roundworms
pH
Measure of acidity or alkalinity on a scale from0 to 14.0
Potable water
Water that is safe for drinking
Potentially hazardous food
Food that typically has a history of being involved in foodborne illness outbreaks, usually moist, high-protein food
Temperature danger zone
Temperature ranges between 41 F and 135 F (5 C and 57 C) within which most microorganisms grow and reproduce
Toxic metal poisoning
Occurs when acidic foods are prepared with utensils or stored containers made of toxic metals such as cooper, brass, and galvanized zinc
Toxin
Poisonous
Virus
Small, simple microorganisms that need living cells to grow and multiple; are transported by food and water and cause foodborne illness even when the present in small numbers
Water activity (aw)
Moisture of water content in food
Yeast
Fungi that required sugar and moisture for survival; can spoil food
Critical control point
The HACCP system identifies points where specific actions can be taken to eliminate, prevent, or minimize a hazard.
Critical limit
A requirement, such as a temperature requirement, that must be met to prevent or eliminate the hazard, or to reduce it to a safe level.
Dry lab
When someone enters a temperature in the record book without actually taking a measurement of the temperature
Flow of food
The route food takes on its way to being served
Flowchart
Shows a menu item from the point when the ingredients are received to the moment the item is served to the customer
HACCP principles
Are seven sequential steps that outline how to create a HACCP plan
Hazard
Biological, chemical, or physical contaminates that might make food unsafe
Hazard Analysis Critical Control Point (HACCP)
A system is based on the idea that if food safety hazards are identified at specific points within a food flow's through an operation.
Risk
The chance that a condition or set of conditions will lead to food safety hazard
First in, first out (FIFO)
method of stock rotation
Clean
free of visible soil such as dirt and dust, and food waste
Integrated pest management (IPM)
A system to prevent, control, or eliminate pest infestation in the foodservice establishment
Master cleaning schedule
Includes:
-What needs to be clean
-Who is to clean it
-How it is to be cleaned
-How often it is to be cleaned
Sanitarian
A person trained in sanitation principles and methods as well as public health
Sanitize
The process of reducing the number of microorganisms on a clean surface to safe levels