Foods 1 Exam: Units 1-2.1

1 / 35
Physiological factors (internal)
Click the card to flip 👆
Terms in this set (35)
3 ways to achieve physical fitnessCardiovascular conditioning, Stretching, Resistance for muscle strengthFood allergyThe body's immune system has an abnormal reaction to proteins in a foodFood intolerancethe body doesn't digest certain chemicals properlyCross contactThe transfer of allergens from food containing an allergen to another foodHow to prevent cross contactSanitize utensils and dishes that come into contact with the foodCleaningRemoving food and soil residue from surfacesSanitizingreduces pathogens to safe levelsWashing dishes (5 steps)Pre-flush, Wash, Rinse, Sanitize, Air-drywhen to clean and sanitizeAt least every 4 hours when at room temp, before/after using equipment, when switching to a different foodHeat to sanitizeSurface temp must reach at least 160 FFood safetyThe protection of food from anything that could harm someone's healthPeople who are more susceptible to food borne diseasesYoung, Old, Pregnant, Immune CompromisedTypes of hazardsphysical, chemical, biologicalFactors that influence microorganism growthFood, Acidity, Temp, Time, Oxygen, Moisture (FATTOM)TCSTime and Temperature Control for SafetyProperly cooked for can be stored atat 41 F for 7 daysRefrigerator storage orderProduce/Cooked foods/Ready to eat foods —> Fish/Eggs —> Whole beef/pork —> Ground meat —> PoultryProper hand washing should take20 seconds135 F for 15 secondsCommercially processed, fully cooked foods145 for 15 secondsEggs for immediate service, fish, meat155 F for 15 secondsGround meat, eggs NOT for immediate service165 F for 15 secondsPoultry, stuffed things, reheated foods165 F held 2 minutesFood cooked in microwaveReheated good just reach a temp of165 for 15 seconds within 2 hoursTemperature Danger Zone41-135 degrees