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  1. foodborne illness
    disease that is transmitted to people by food
  2. most foodborne illnesses are caused by
    microorganisms which include bacteria, virusses, parasites, + fungi
  3. one of the largest concerns in food safety because once bacteria begins to grow on food there is a rapid chain reaction
    foodborne-illness outbreak
  4. food that allow the growth of microorganism are called
  5. 4 factors that directly cause food to become unsafe:
  6. a. time temperature abuse
    food allowed to remain in the temperature danger zone 41-135 deg F
  7. b. cross contamination
    occurs when microorganisms are transferred from one food or surface to another
  8. c. hygiene
    not washing hands, covering cuts / burns / sores, touching body parts, wearing jewelry
  9. d. sanitation
    equipment not being cleaned and sanitized
  10. ensuring proper hygiene:
  11. showering / bathing daily
  12. trimming + cleaning your fingernails
    not wearing nail polish / false nails
  13. removing jewelry
  14. wearing clean clothes
  15. reporting any type of sickness to the manager
  16. not caughing, sneezing, or scratching while preparing / serving food
  17. wash hands regularly and before starting any work involving food
  18. what is the proper process of hand washing:
  19. 1. wet your hands with running water as HOT as you can comfortably stand
  20. 2. apply soap
  21. 3. vigorously scrub hands and arms for at least 15 seconds
  22. 4. clean under your fingernails and between fingers
  23. 5. rinse thouroughly under running water
  24. 6. dry your hands + arms with a single-use paper towel or warm-air hand dryer
  25. wash hands after:
  26. using the restroom
  27. before + after handling raw meat, seafood, or poultry
  28. touching your hair, face, or body
  29. sneezing, coughing, or using a tissue
  30. eating, drinking, smoking, or chewing gum / tobacco
  31. handling money
  32. removing garbage cans
  33. clearing tables and dirty dishes
  34. touching clothing or aprons
  35. before putting on gloves
  36. gloves should be changed:
  37. as soon as they become dirty or torn
  38. before starting a new task
  39. after handling raw meat, seafood, or poultry;
    and before handling ready to eat foods
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