52 terms

Chapter 2 - Keeping Food Safe

Foundations of Restaurant Management
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Terms in this set (...)

Contamination
Occurs when harmful things are present in food, making it unsafe to eat
Calibration
Regular adjustment to tools to keep them acurate
Bimetallic stemmed thermometer
Measures temperature through a metal probe with a sensor toward the end, measures from 0-220, only one that can be calibrated, has a dimple to mark the end of the sensing area, needs accuracy within 2 degrees
Cross contamination
The spreading of bacteria or other pathogens from one food to another
Inspection
A formal review or examination conducted to see whether an operation is following food safety laws
Foodhandlers
Anyone working in a foodservice establishment; not limited to restaurants; includes food suppliers, grocery store employees, truck drivers that haul food, etc
Personal Hygiene
Daily maintenance of cleanliness by practicing good sanitizing habits
Handwashing
The most important part of personal hygene
Flow of food
The path the food takes from purchacing to serving
Time temperature abused
Food cooked to the wrong internal temperature and kept there for more than 4 hours
bacteria
Causes many foodborne illnesses. Some bacteria, as they grow and die, create toxins (poisons) in food.
Contact time
The specific amount of time that objects being sanitized must be immersed in a solution.
Corrective action
Action taken to fix a problems if a critical limit has not been met.
Critical Control Point (CCP)
The point in which a hazard 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.
FAT TOM
Pathogens need these to grow F: Food A: Acidity T: Temperature T: Time O: Oxygen M: Moisture
FIFO
First In First Out
food allergy
A negative physical reaction to a particular food that involves the immune system (people with food allergies must avoid offending foods)
Food safety management system
a group of procedures and practices intended to prevent foodborne illness
Foodborne illness
A disease carried or transmitted to people by food
Foodborne-illness outbreak
Incident in which two or more persons become ill after eating the same food
Fungi
Responsible for spoiling food
Hazard
Something that has the potential to cause harm
Hazard Analysis Critical Control Point (HACCP)
Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a products flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
High Risk Population
People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, pregnant women, older people, people taking certain medications, and those with certain diseases or weakened immune systems.
Host
A person, animal or plant on which another organism lives and feeds.
Immune system
The body's defense against illness
Infrared thermometer
Use laser technology to produce accurate temperature reading of food and equipment surfaces. They reduce the risk of cross-contamination and damage to food because they do not require contact with food.
Integrated pest management program (IPM)
A system that will prevent, control or eliminate pest infestations in an operation.
Master cleaning schedule
Schedule or chart showing a cleaning program; lists what is to be cleaned, who is to clean it, how it is to be cleaned, and how often
Mold
Often spoils food and sometimes produce toxins that can make people sick. Refrigerator/freezer temperatures may slow growth, but does not kill them.
Parasites
An organism that lives in or on another organism, deriving nourishment at the expense of its host, usually without killing it
Pathogens
Disease causing microorganisms
Pest Control Operator
Licensed professional who uses safe, current methods to prevent and control pests
Ready-to-eat food
Food that can be eaten without further preparation, washing or cooking.
Sanitizing
Process of reducing the number of microorganisms on a clean surface to safe levels
TCS food
Food that requires time and temperature control for safety.
Temperature Danger Zone
Zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth
Thermocouple
Measures temperature through a metal probe.
Viruses
The leading cause of foodborne illness.
Yeast
Can spoil food quickly; signs include smell or taste of alcohol, slime, bubbles
Cleaners
Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
Cleaning
Removing food and other dirt from a surface.
Cross-contact
The transfer of allergens from food containing an allergen to the food served to a customer.
Food safety management system
A group of procedures and practices that work together to prevent foodborne illness.
Infrared
A frequency of radiation waves of the electromagnetic spectrum
Radiation
The transfer of energy without physical contact
Sanitizing
Reduces pathogens on a surface to safe levels
Detergents
A cleaner that can be general purpose for fresh dirt or heavy duty for wax, dried on dirt, and baked on grease
Degreasers
Dissolve grease on oven doors and range hoods
Delimers
Acid cleaners used on mineral deposits and dirt that other cleaners can't remove.
Abrasive cleaners
Have a scouring agent that helps scrub hard-to-remove dirt.