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Study sets matching "sanitation culinary"

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Study sets matching "sanitation culinary"

24 terms
Culinary Sanitation
What is the best way to thaw food safe…
What is it called when pathogens are s…
What is the minimum cooking temperatur…
The 4 types of pathogens that can cont…
In the refrigerator
Cross contamination
165
Parasites
What is the best way to thaw food safe…
In the refrigerator
What is it called when pathogens are s…
Cross contamination
112 terms
Culinary Sanitation
The first in first out rule refers to…
What is the minimum internal cooking t…
The most desirable material for surfac…
What is the purpose of FATTOM?
Method of stock rotation or Using older food supplies first
165 degrees for 15 seconds
Stainless Steel
To decrease microbial growth
The first in first out rule refers to…
Method of stock rotation or Using older food supplies first
What is the minimum internal cooking t…
165 degrees for 15 seconds
92 terms
Culinary 1 Sanitation Terms
food handler
foodborne illness
Outbreak
Symptoms of a foodborne illness
a worker that is direct contact with food
a disease transmitted to people through food.
When 2 or more people have the same symptoms after eating the…
Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, jaundice.
food handler
a worker that is direct contact with food
foodborne illness
a disease transmitted to people through food.
10 terms
Culinary sanitation
Cleaning
Sanitizing
Cross contamination
Internal cooking temp importance
Remives food and debirs
Reduces the number of pathogens
Hand to hand food to food food is contaminated
It kills bacteria
Cleaning
Remives food and debirs
Sanitizing
Reduces the number of pathogens
8 terms
Culinary Sanitation
The Big Six
Symptoms of foodborne illness
FAT TOM
TCS Food
Shigella Spp., Salmonella Typhi, Nontyphoidal salmonella (nts…
Diarrhea,Vomiting,Fever,Nausea, Abdominal Cramps, Jaundice
Food Acidity Temperature Time OXYGEN Moisture
Time Temperature Control For Safety
The Big Six
Shigella Spp., Salmonella Typhi, Nontyphoidal salmonella (nts…
Symptoms of foodborne illness
Diarrhea,Vomiting,Fever,Nausea, Abdominal Cramps, Jaundice
14 terms
Culinary Sanitation
0*C
1-15*C
16-52*C
53-70*C
No bacteria growth
Bacteria survive with some reproduction
Rapid bacterial reproduction
Bacteria survive with some reproduction
0*C
No bacteria growth
1-15*C
Bacteria survive with some reproduction
141 terms
culinary arts Food Sanitation
Who makes the food model code?
Contamination
Spoilage
Biological hazards include
Food and Drug Association (FDA)
presence of harmful or disease causing microorganisms or comp…
decline in eating quality
bacteria, viruses, parasites, fungi, toxins
Who makes the food model code?
Food and Drug Association (FDA)
Contamination
presence of harmful or disease causing microorganisms or comp…
11 terms
Culinary ( Sanitization )
212 F
195 F
180 F
165 F
Water boils
Water simmers
All harmful bacteria destroyed
Most harmful bacteria are destroyed
212 F
Water boils
195 F
Water simmers
10 terms
Chapter 1.2 culinary- sanitation
contaminated
cross contamination
sanitation
danger zone
food that is unfit to been eaten, can make you sick or cause…
the spread of harmful microorganisms from one place to another
healthy and sanitary conditions
40-140 degrees
contaminated
food that is unfit to been eaten, can make you sick or cause…
cross contamination
the spread of harmful microorganisms from one place to another
28 terms
CULINARY ARTS Sanitation Terms
areas of food service inspection
bacteria
celsius or centigrade
clean
food care and personnel
microscopic organisms that exist everywhere in our surroundin…
pertaining to or noting a temperature scale in which 0 degree…
free of visible soil
areas of food service inspection
food care and personnel
bacteria
microscopic organisms that exist everywhere in our surroundin…
68 terms
Culinary Kitchen Safety and Sanitation
BOH
FOH
mise en place
How to handle a knife
back of house
front of house
to put in place... the setting and prepping for cooking
call out "knife" or "behind" when walking past people... blade m…
BOH
back of house
FOH
front of house
29 terms
Culinary Sanitation Terms
Contaminated
Hazard
Microorganism
Pathogen
containing harmful substances not originally found in food
a potentially dangerous food condition due to contamination
a tiny, usually single celled organism visible only through m…
a bacteria microorganism that causes disease
Contaminated
containing harmful substances not originally found in food
Hazard
a potentially dangerous food condition due to contamination
74 terms
Culinary Safety & Sanitation
Food Safety
Food Borne Illness
Example of food borne illness
Salmonella
handling, preparing, and storing food in ways to prevent food…
a disease that comes from food that is contaminated with harm…
salmonella
- most frequently reported cause of food borne illness ... -infe…
Food Safety
handling, preparing, and storing food in ways to prevent food…
Food Borne Illness
a disease that comes from food that is contaminated with harm…
34 terms
Culinary Sanitation - Short
The first in first out rule refers to…
What is the minimum internal cooking t…
The most desirable material for surfac…
What is the purpose of FATTOM?
Method of stock rotation or Using older food supplies first
165 degrees for 15 seconds
Stainless Steel
To decrease microbial growth
The first in first out rule refers to…
Method of stock rotation or Using older food supplies first
What is the minimum internal cooking t…
165 degrees for 15 seconds
47 terms
CULINARY safety and sanitation
BODY TEMPERATURE
WATER BOILS AT?
THE FOOD DANGER ZONE IS ?
YOU MUST REHEAT FOOD TO
98.6
212°
35° to 141°
180°
BODY TEMPERATURE
98.6
WATER BOILS AT?
212°
17 terms
Culinary Arts: Sanitation Rules
____ hair must be ____ back during ___…
____ hands must be ____ washed ____ ha…
Do ____ dry ____ on dish ____ or ____.…
Do ____ touch ____, ____, ____, etc. d…
Long... tied... labs... rubberband... teacher
All... thoroughly... before
not... hands... towels... clothing... paper toweling
not... hair, mouth, nose... preparation... service
____ hair must be ____ back during ___…
Long... tied... labs... rubberband... teacher
____ hands must be ____ washed ____ ha…
All... thoroughly... before
21 terms
Culinary: Safety and Sanitation
What do you do in case of a fire?
What do you do when you're cleaning gl…
Freezer/Refrigerator Temperature
How do you label your food?
Stay calm then cover fire with sheet pan. If inside oven, tur…
Tell your teacher immediately, sweep it up, then put in paper…
Freezer: 0 degrees F... Refrigerator: 40 degrees F
Date made, contents, and date expired
What do you do in case of a fire?
Stay calm then cover fire with sheet pan. If inside oven, tur…
What do you do when you're cleaning gl…
Tell your teacher immediately, sweep it up, then put in paper…
46 terms
Culinary Arts- Sanitation
Hygiene
Hand washing
Contamination
Biological
Bathe daily... Clean clothes
Wet hands... Apply soap... Wet vigorously(20 seconds)... Rinse... Dry han…
Exists when harmful items are in food making it unsafe
Microorganisms, bacteria, and viruses
Hygiene
Bathe daily... Clean clothes
Hand washing
Wet hands... Apply soap... Wet vigorously(20 seconds)... Rinse... Dry han…
12 terms
Culinary 101 Sanitation Quiz
5 steps of hand washing
When to wash hands
Cleaning vs Sanitizing
Steps of cleaning
1. Wet Hands... 2. Soap... 3. Scrub... 4. Rinse... 5. Dry
touching raw meat... touching hands or face... before you start work
Cleaning gets rid of debris... Sanitizing brings pathogens down…
1. Clean... 2. Rinse... 3. Air Dry... 4. Sanitize
5 steps of hand washing
1. Wet Hands... 2. Soap... 3. Scrub... 4. Rinse... 5. Dry
When to wash hands
touching raw meat... touching hands or face... before you start work
21 terms
Culinary Sanitation and Safety Quiz
Heat and fire can not be put out with...
Eating food that has been left out for…
What should be used to disinfect cutti…
What temperature zone stops growth of…
baking powder and/or water
clostridium perfringens
bleach
0-32
Heat and fire can not be put out with...
baking powder and/or water
Eating food that has been left out for…
clostridium perfringens
Culinary Sanitation Sources of Contamination
botulism
Staphylococcal Food Poisoning
Escherichia Coli
Salmonella
Soil from vegetables and other foods
Fromfood workers
Intestines of cows, humans & contaminated in water
from meats, and poultry, fecal contamination by food workers
botulism
Soil from vegetables and other foods
Staphylococcal Food Poisoning
Fromfood workers
62 terms
Culinary Sanitation Unit
Correctly wash hands
wash hands:
if you have a cut...
Foodborne illness outbreak
1. Wet hands with warm water... 2. Apply soap... 3. Scrape vigorous…
before work, after bathroom, after handling raw food, eating/…
clean and bandage cut and wear disposable plastic gloves over…
foodborne illness that affects 2 or more people who've eaten…
Correctly wash hands
1. Wet hands with warm water... 2. Apply soap... 3. Scrape vigorous…
wash hands:
before work, after bathroom, after handling raw food, eating/…
8 terms
Culinary Professional Chapter 6: Sanitation Procedures
cross-contamination
clean
sanitary
food-contact surface
The spreading of bacteria or other pathogens from one food to…
The visual appearance that something is unsoiled.
An environment that is free from pathogens.
Any surface that comes in contact with food.
cross-contamination
The spreading of bacteria or other pathogens from one food to…
clean
The visual appearance that something is unsoiled.
24 terms
Culinary Professional Chapter 5: Sanitation Hazards
foodborne illness
contamination
sanitation
biological hazard
An illness caused by eating or drinking contaminated foods.
The unwanted presence of harmful substances or levels of micr…
Keeping disease-causing bacteria down to as small a number as…
Harmful organisms that cause foodborne illness. These can be…
foodborne illness
An illness caused by eating or drinking contaminated foods.
contamination
The unwanted presence of harmful substances or levels of micr…
29 terms
Culinary Arts Vocab (Sanitation)
Contaminated
Hazard
Microorganism
Pathogen
Containing harmful substances not originally present in food.
A potentially dangerous food condition due to contamination,…
A tiny, usually single-celled organism visible only... through a…
A bacteria microorganism that causes disease.
Contaminated
Containing harmful substances not originally present in food.
Hazard
A potentially dangerous food condition due to contamination,…
17 terms
Culinary Safety & Sanitation
__________ should be worn to protect y…
Spills in the kitchen should be wiped…
When using a knife always cut ________…
Always keep ________ materials away fr…
Gloves
immediately
away
flammable
__________ should be worn to protect y…
Gloves
Spills in the kitchen should be wiped…
immediately
12 terms
Culinary Sanitation test
3 ways cross-contamintion can occur
What temperature do foods need to be c…
Kinds of bacteria
Harmless bacteria
People to food... Food to food... Equipment to food
70 degrees within 2 hours and 41 degrees within 4 hours
Harmless ... Beneficial... Undesirable... Disease-causing (pathogens)
neither too helpful nor too harmful, not concerned... Most bacte…
3 ways cross-contamintion can occur
People to food... Food to food... Equipment to food
What temperature do foods need to be c…
70 degrees within 2 hours and 41 degrees within 4 hours
151 terms
Culinary Arts Sanitation
Why are preschool- age children at a h…
which is a TCS food?
the five common mistakes that can lead…
what is an important measure for preve…
they have not built up strong immune systems
sprouts
falling to cook food adequately,holding, food at incorrect te…
controlling time and temperature
Why are preschool- age children at a h…
they have not built up strong immune systems
which is a TCS food?
sprouts
55 terms
Culinary Sanitation Test
Under what circumstances should you wa…
What are the steps in proper hand wash…
Name personal actions that can contami…
Fingernails
before and during preparing a meal, and in between breaks
1. wet hands with hot running water... 2. Apply soap... 3. Vigorous…
Running your fingers through your hair, touching sores or pim…
filed with no polish
Under what circumstances should you wa…
before and during preparing a meal, and in between breaks
What are the steps in proper hand wash…
1. wet hands with hot running water... 2. Apply soap... 3. Vigorous…
16 terms
Culinary Creations Food Safety and Sanitation
Contaminant
Salmonella
Foodborne illness
Cross-contamination
substance such as a chemical or organism that makes food unsafe
Bacteria that are often found in raw or undercooked foods, su…
sickness caused by eating spoiled food with a contaminant
spread of harmful bacteria from one food to another
Contaminant
substance such as a chemical or organism that makes food unsafe
Salmonella
Bacteria that are often found in raw or undercooked foods, su…
19 terms
Sanitation and Safety Culinary Vocabulary
Food borne illness
Contamination
Sanitation
Biological Hazard
any illness caused by eating a contaminated piece of food- on…
unwanted presence of harmful substances or levels of dangerou…
creation and practice of clean and healthy food handling habits
consist of harmful organisms that cause food borne illnesses
Food borne illness
any illness caused by eating a contaminated piece of food- on…
Contamination
unwanted presence of harmful substances or levels of dangerou…
22 terms
Culinary: Sanitation & Safety
TDZ temp range
Weak immune systems
Slacking
Cross contamination
41-135
Infants, pregnant women, elderly
Gradual thawing under fridge
Food contaminates other food through contact with a common su…
TDZ temp range
41-135
Weak immune systems
Infants, pregnant women, elderly
29 terms
Culinary Arts Sanitation
Contamination
Viruses
Potable water
Parasites
Exists when harmful items are in food making it unsafe to eat.
Small, simple organism that can cause disease that's spread u…
Drinking water
Organism that needs to live a host to grow.
Contamination
Exists when harmful items are in food making it unsafe to eat.
Viruses
Small, simple organism that can cause disease that's spread u…
14 terms
Culinary Safety and Sanitation
Hair
Washing Hands
Clothing
Personal Hygiene
Tied back and not touched whilst in the kitchen.
Food employees shall clean their hands and exposed portions o…
Nothing dangly, no open-toed shoes, nothing baggy.
Food employees shall maintain a high degree of personal clean…
Hair
Tied back and not touched whilst in the kitchen.
Washing Hands
Food employees shall clean their hands and exposed portions o…
22 terms
culinary health and sanitation test
foodborne illness
clean
sanitary
bacteria needs
outbreak occurs when 2 or more people eat the same food and g…
free of any visible dirt
items that are chemically treated and free of any pathogens
water,food and flavorable temperatures to flourish
foodborne illness
outbreak occurs when 2 or more people eat the same food and g…
clean
free of any visible dirt
Culinary Sanitation Causes and characteristics
botulism
Staphylococcal Food Poisoning (staph)
Escherichia coli (E-coli)
Salmonella
toxin produced from Clostridium botulinum
Toxin produced from Staphylococcus aureus
Bacteria as an intoxication or infection. Severe pain, nausea…
Food infection from poultry, similar to Staph
botulism
toxin produced from Clostridium botulinum
Staphylococcal Food Poisoning (staph)
Toxin produced from Staphylococcus aureus
9 terms
Safety and sanitation culinary
What is a foodborne illness?
What 2 criteria are needed for a foodb…
TCS food
FATTOM
Illness caused by food contaminated with bacteria
Same food, same symptoms
Time-temp control for safety
Food Acids Time Temp Oxygen Moisture
What is a foodborne illness?
Illness caused by food contaminated with bacteria
What 2 criteria are needed for a foodb…
Same food, same symptoms
9 terms
culinary arts- safety and sanitation
danger zone temperature
proper temperatures of fridge/freezer
food borne illness
cross contamination
the danger zone temperature is between 40 degrees and 140 deg…
refrigerators should be kept at 40 degrees or below and freez…
to prevent food borne illness you should.. wash hands with so…
contamination of a food product from an unsanitary surface
danger zone temperature
the danger zone temperature is between 40 degrees and 140 deg…
proper temperatures of fridge/freezer
refrigerators should be kept at 40 degrees or below and freez…
23 terms
Sanitation Hazards Test Culinary
Biological hazard
Pathogen that causes most foodborne il…
physical hazard
Chemical hazard
Dangerous organisms in food (parasite)
Bscteria
unwanted, often visible in food (glass)
Dangerous substances (bleach) in food
Biological hazard
Dangerous organisms in food (parasite)
Pathogen that causes most foodborne il…
Bscteria
35 terms
culinary safety and sanitation
at what tempersture should poultry/reh…
at what temperature should ground meat…
what temperature should fish/pork be c…
what is the danger zone?
165 degrees fahrenheit
155 degrees
145 degrees
135 - 40 degrees
at what tempersture should poultry/reh…
165 degrees fahrenheit
at what temperature should ground meat…
155 degrees
25 terms
Culinary arts sanitation and safety
Time/ temperature abuse
Cross-contamination
Poor personal hygiene
The danger zone
Factors od food-boorne illness
Factors of foodborne illness
Factors of foodborne illness
The range of temp. Where bacteria multiples most rapidly... Avoi…
Time/ temperature abuse
Factors od food-boorne illness
Cross-contamination
Factors of foodborne illness
39 terms
Culinary Arts Safety & Sanitation
What are pathogens?
What conditions do pathogens need to g…
How do you pack food to take off site?
What is the difference between cleanin…
Microrganisms that cause illness
Fattom
Put in an instant cooler
Cleaning gets rid of dirt & Sanitizing gets rid of germs.
What are pathogens?
Microrganisms that cause illness
What conditions do pathogens need to g…
Fattom
16 terms
safety and sanitation - culinary
how can you thaw meat
what should you do after cutting raw c…
what are the steps to washing your hands
when would you use a meat thermometer
cold water... fridge... microwave
clean everything that touched the chicken
use warm soapy water... 20 seconds... clean under nails and finger…
2 inches or thicker meat
how can you thaw meat
cold water... fridge... microwave
what should you do after cutting raw c…
clean everything that touched the chicken
18 terms
Culinary Arts Safety and Sanitation
what temp are chicken breasts heated to
what temp are ground meats heated to
what temp are leftover foods heated to
what temp are steaks and roasts heated…
165 degrees
155 degrees
165 degrees
145 degrees
what temp are chicken breasts heated to
165 degrees
what temp are ground meats heated to
155 degrees
13 terms
Culinary Arts Sanitation Test
Contaminated
41-135 F
Describes food that has unwanted organisms or other things in…
Temperature Danger Zone
Contaminated
Describes food that has unwanted organisms or other things in…
41-135 F
Temperature Danger Zone
42 terms
Culinary Arts 1- Chapter 2 Sanitation
What are pathogens?
A foodborne-illness outbreak occurs when
Why are elderly people at a higher ris…
According to the Centers for Disease C…
Microorganisms that cause illness
two or more people get the same illness after eating the same…
Their immune systems have weakened with age
76
What are pathogens?
Microorganisms that cause illness
A foodborne-illness outbreak occurs when
two or more people get the same illness after eating the same…
39 terms
Culinary- Safety and Sanitations Test
Direct contamination
Cross contamination
Biological contamination
Physical contamination
Food comes already contaminated
Mixing different foods like raw chicken and veggies
Bacteria, viruses, parasites, or fungi
Glass, finger nails, or metal
Direct contamination
Food comes already contaminated
Cross contamination
Mixing different foods like raw chicken and veggies
15 terms
Culinary careers cleaning and sanitizing
Manual ware washing
Mechanical engineering ware washing... Wa…
Chemical sanitizing
3 compartment sink
-need 3 compartment sink... -5 step process scrape, wash, rinse,…
Wash water must be at 150 and 180 for rinse. Sanitizer must b…
Chlorine 50 ppm, iodine 12.5 ppm, Quaternary ammonia 200 ppm
Required for cleaning and sanitizing of intensive utensils, d…
Manual ware washing
-need 3 compartment sink... -5 step process scrape, wash, rinse,…
Mechanical engineering ware washing... Wa…
Wash water must be at 150 and 180 for rinse. Sanitizer must b…
16 terms
safety and sanitation- intro Culinary Arts
the 4 safety and sanitation rules
Food borne Illness
Campylobacter
Salmonella
cook, chill, clean & seperate
is a disease transmitted to people by food. An outbreak is wh…
These bacteria live in the intestines of healthy birds, and m…
is also a bacterium that is widespread in the intestines of b…
the 4 safety and sanitation rules
cook, chill, clean & seperate
Food borne Illness
is a disease transmitted to people by food. An outbreak is wh…
24 terms
Chapter 5- Sanitation Hazards/Culinary Arts
aerobic bacteria
allergy
anaerobic bacteria
bacteria
Bacteria that require oxygen
When a body interprets a normally harmless protein as a dange…
Bacteria that thrive without oxygen.
Single-celled organisms that reproduce by dividing.
aerobic bacteria
Bacteria that require oxygen
allergy
When a body interprets a normally harmless protein as a dange…
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