| A | B |
|---|
| Food outbreak | When 2 or more are sick with same symptoms from same food |
| Contamination | Presence of harmful substances in food |
| foodborne illness | when pathogens get into food or onto food-contact surfaces |
| chemical contaminant | foodservice chemicals that get into food, such as cleaners or certain types of kitchenware/equip |
| biological contaminant | pathogens that contaminate food such as bacteria and viruses |
| physical contaminant | foreign objects that contaminate food such as staples, fish bones. |
| cross contamination | pathogens transferred from one surface or food to another |
| 4 types of pathogens | bacteria, virus, parasite, fungi (mold) |
| pathogen | a microorganism that can cause illness |
| microorganism | small living organisms that can be seen through a microscope |
| toxin | a poison produced by a pathogen that makes you sick |
| temperature danger zone | 41-135 degrees F |
| 4 stages of bacterial growth | Lag, log, stationery, death |
| spore | bacteria that changes into a spore to keep from dying |
| FAT-TOM | Food, Acidity, Temperature, Time, Oxygen, Moisture |
| what are the big 5 pathogens | Shigella, Salmonella, E.Coli, Hepatitis A, Norovirus |
| top 3 symptoms of food borne illness | nausea, vomiting, fever |
| what is a virus | smallest of the microbial food contaminants |
| Fungi | pathogens that sometimes make people sick such as mold and yeast |
| 2 types of fungi | mold and yeast |
| biological toxins | poisons that make people sick |
| A.L.E.R.T. | Assure, Look, Employee, Report, Threat |
| food allergen | protein in a food or an ingredient that some people are sensitive to |
| top 2 allergic reactions | wheezing or shortness of breath & Hives/itchy rashes |
| 8 common food allergens | Milk. Eggs. Fish. Shellfish. Wheat. Soy. Peanuts. Tree nuts. |
| How staff can prevent allergic reactions | D.I.S.S.= Describe dishes, Identity ingredients, suggest items, Serve food separately |
| what does D.I.S.S. stand for | Describe dishes, Identity ingredients, suggest items, Serve food separately |
| what is cross-contact | when allergens cross from one food to another |
| carriers | people who carry pathogens and get people sick without getting sick themselves |
| hand antiseptics | liquids or gels that help lower the pathogens on skin |
| finger cots | protective covering that is impermeable for over a wound |
| hair restraints | a clean hat or hair restraint to keep hair from getting in food |
| when do you wash your hands | basically whenever you do anything |
| define flow of food | what happens to food from purchasing to serving |
| bimetallic stemmed thermometer | measures temps through a metal stem |
| thermocouples | measures temps through a metal probe |
| thermistors | measures temps through a metal probe |
| Time-Temp indicator (TTI) | a tag that is attached to packaging to monitor both time and temp |
| calibration | to adjust a thermometer for accurate readings |
| ice-point method | to adjust a thermometer at which water freezes at 32 degrees F |
| boiling-point method | to adjust a thermometer at which water boils at 212 degrees F |
| How long to hold thermometer in ice bath or boiling water to calibrate | 30 seconds |
| 5 steps to washing hands | 1) use water at least 100 degrees F 2) apply soap 3) scrub 10-15 seconds arms and hands 4) rinse 5) use single-use paper towels to dry and turn off handles |
| what is an aflatoxin | a toxin produced by a mold |
