| A | B |
|---|
| backflow | Unwanted, reverse flow |
| drinkable | potable water |
| porosity | extent to which a material will absorb |
| handwashing stations | required in restrooms and areas used for food prep, service and dishwashing |
| foodborne illness | illness carried or transmited to people by food |
| food allergy | the body's negative reaction to a particular food protein |
| flow of food | path food takes from purchasing and receiving throughstoring, preparing, cooking, holding, cooling, reheating and serving |
| FDA Food Code | science-baced reference for retail food establishments on how to prevent foodborne illness |
| contamination | presence of harmful substances in food. |
| ready-to-eat food | any food that is edible withoiut further washing or cooking. |
| time-temperature abuse | any time food has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms |
| potentially hazardous food | food that contains mooisture and protein and that has a neutral or slightly acidic pH |
| cross contamination | occurs when microorganisms are transferred from one food to annother. |
| personal hygeine | habits that include keeping hands, hair, and body clean. |
| microorganism | small, living organism that can only be seen with the aid of a microscope. |
| pathogens | illness-causing microorganisms |
| bacteria | single-celled living organisms that can spoil food and cause foodborne illness |
| virus | the smallest of the bicrobial food contaminate3s. they rely on a living host to reproduce. they usually contaminate food thrugh a foodhandler's improper personal hygiene |
| parasite | microorganism that needs to live in a host organism to survive. can be found in water and inside many animals such as cows. chickens, pigs, and fish |
| fungi | range in size from microscopic to very large. this is what most often causes food to spoil |
| pH | measure of a food's acidity |
| spore | form that some bacteria can take to protect themselves when nutrients are not available |
| FAT TOM | Acronym for the conditions needed by foodborne microorganisms |
| temperature danger zone | 41-135*F |
| WATER ACTIVITY | AMOUNT OF MOISTURE AVAILABLE IN FOOD FOR MICROORGANISMS TO GROW |
| mold | type of fungus taht causes food spoilage |
| yeast | type of fungus that causes food spoilage |
| foodborne infecton | result of a person eating food containing pathogens which grow in the intestines and cause illness |
| foodborne intoxication | result of a person eatinf food containing toxins that cause an illness |
| foodborne tozin-mediated infection | result of a person eating food containing pathogens which then produce illness-causeing toxins int he intestines |
| biological contaminant | microbial contaminant that may cause foodborne illness. include bacteria, viruses, parazites, fungi and biological toxins |
| chemical contaminant | chemical substance taht can cause a foodnorne illness |
| food security | precenting or eliminating the deliberate contamination of food |
| biological toxins | poisons produced by pathogens and found in some plants and animals. |
| ciguatera fish poisoning | illness that occurs whena person eats fish that has consumed ciguatoxin which is when they consume smaller fish that have eaten the algae |
| scombroid poisoning | illness cause by consuming high levels of histamine |
| toxic metal poisoning | illness that results when food containing toxic metals is eaten |
| foodborne illness outreak | incident in which two or more people experience the same illness after eating the same food |
| backflow | unwanted, reverse flow |
| 50 to 70 degrees | temperature at which dry storage should be held |
| porosity | extent to which a material will absorb a liquid |
| potable | safe to drink |
| easy to clean | what construction materials should be... |
| bottled water, boiling water | ways to ensure water is safe to drink |
| backup of sewage | causes immediate closure of an establishment |
| ASAP | when garbage should be removed |
| solvent cleaners | alkaline detergents are called this |
| acid cleaners | can be used to clean mineral deposits |
| 180 degrees F | temperature of final sanitizing water |
| cleaned and sanitized | this should be done to cutting boards after each use |
| cockroaches | they love to live in warn, moist, dark places |
| 4 hour intervals | how often must food contact surfaces be cleaned and sanitized |
| steel wool and abrasives | used to clean heavy soiled pots and pans |
| test kit | used to check the concentration of a sanitizing solution |
| cross-connection | will not prevent backflow |
| 6 inches | distance stationary equipment needs to be off the floor |
| air gap | space used to separate water supply outlet from any potentially contaminated source |
| handwashing station | required in restrooms and areas used for food prep. and service and dishwashing |
