| A | B |
|---|
| Professionalism | An attitude that reflects pride in the quality of your work. |
| food-service operators | responsible for knowing the health department regulations in their own city and state. |
| Most food-borne illness is the result of | eating food that has been contaminated. |
| Contaminated | food contains harmful substances not originally present in it |
| hazard | Any substance in food that can cause illness or injury |
| Four types of food hazards | Biological, Chemical, Physical, Allergens |
| Plant toxins | Some illnesses are caused by substances that occur naturally in foods |
| Microorganism | a tiny, usually single-celled organism that can be seen only through a microscope |
| Pathogen | A microorganism that can cause disease |
| Four kinds of microorganisms can contaminate food and cause illness | Bacteria, Viruses, Fungi, Parasites |
| Where is bacteria found? | air, in the water, in the ground, on our food, on our skin, and inside our bodies |
| Bacterial Growth Conditions | Food, moisture, temperature, acidity, oxygen, and time |
| TCS Foods | Time/Temperature Control for Safety |
| Locomotion of bacteria | Hands, air, cough/sneeze, water, equipment/utensils, rats/mice |
| Virus | Smaller than bacteria |
| Virus | Cannot reproduce or multiply unless they are inside a living cell |
| Virus | Can be carried on almost any surface and can survive for days or even months. |
| Virus | Inactive or dormant until they enter a living cell. |
| Virus transmitted | people, surfaces, and water |
| Parasite | Organisms that can survive only by living on or inside another organism |
| Parasite | Human parasites are generally transmitted to them from animal hosts |
| Parasite | Usually killed by proper cooking or by freezing. |
| Fungi | Molds and yeasts |
| Fungi | Organisms associated primarily with food spoilage rather than food-borne disease |
| Toxic Plants | rhubarb leaves, water hemlock, apricot kernels and nightshade. |
| Seafood toxins | Not destroyed by cooking |
| Seafood toxins | Only protection is to purchase fish/shellfish from approved suppliers who can certify the seafood comes from safe water. |
| Chemical hazard | Antimony, Cadmium |
| Chemical hazard | Lead, copper, zinc |
| Physical contamination | contamination of food with objects that may not be toxic but may cause injury or discomfort |
| Physical contamination | Pieces of glass from a broken container, Metal shavings from an improperly opened can |
| Physical contamination | Soil from poorly washed vegetables, Insects or insect parts, Hair |
| Cross contamination | The transference of hazardous substances, mainly microorganisms, to a food from another food or surface |
| Personal Hygien | Do not work if you have any communicable diseases or infections, Bathe or shower daily |
| Personal Hygien | Wear clean uniforms, Keep hair clean and use hair restraints, Keep facial hair trimmed, Wash your hands often. |
| Personal Hygien | Cover coughs and sneezes, then wash your hands, Do not touch your body |
| Personal Hygien | Keep fingernails clean and short, Do not wear nail polish. Do not smoke or chew gum while on duty |
| Personal Hygien | Cover cuts and sores with clean bandages, Do not sit on worktables. Wear gloves |
| Food Danger Zone | 41-135 |
| Four-hour rule | Do not let food remain in the Food Danger Zone for a cumulative total of more than four hours between receiving and serving |
| Proper thawing | In a refrigerator, Under cold running water, In a microwave oven, but only if the item is to be cooked or served immediately |
| Refrigerator storage | Store raw and cooked items separately |
| Refrigerator storage | Do not crowd refrigerators |
| Refrigerator Storage | keep cooked foods above raw foods |
| Hot food holding | 135 |
| Manual dishwashing | Wash, rinse, sanitize, dry |
| Rodent and Insect Control | Build them out, Eliminate harborage and breeding places, Eliminate their food supply, Exterminate |
| 4 hours | Food needs to cool to 41 degrees |
| Minimal Internal Cooking Temp | 135 |
| Where to check for internal temp | Thickest part of the food and half way in |
