NTD205 quiz 1 study guide

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melissag94
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261120
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NTD205 quiz 1 study guide
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2014-02-10 10:35:01
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NTD205 answers to study guide questions
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  1. identify the causes of food borne illness
    microorganisms
  2. 6 control points in the fight against bacteria?
    • temperature
    • time
    • moisture
    • acid/alkali balance
    • atmosphere
    • food
  3. 3 types of biological contaminants?
    • microorganisms
    • putrefactives
    • pathogens
  4. single celled organisms as well as tiny plants and animals that can be seen only through a microscope
    microoganisms (leading cause of foodborne illness)
  5. bacteria that spoil food without rendering it unfit fro human consumption
    putrefactives
  6. example of putrefactives?
    moldy bread
  7. any organism that causes disease
    pathogenic
  8. what is responsible for 95% of all food borne illness?
    pathogenic
  9. the transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
    cross contamination
  10. how to reduce cross contamination
    • wash hands
    • keep dishes and equipment clean
    • pest management
  11. temperature?
    • keep hot foods hot and cold foods cold
    • time and temperature principle
  12. time
    phases for bacterial growth
  13. bacteria need ____ to thrive
    moisture
  14. acid/alkali balance prefer?
    neutral pH of 6.6-7.5
  15. the atmosphere of how bacteria grow are?
    • aerobic
    • anaerobic
    • faculatative
  16. needs oxygen
    aerobic
  17. without oxygen?
    anaerobic
  18. can grow with or without oxygen
    faculatative
  19. temperature danger zone?
    41F- 135F
  20. how to prevent illness from botulism?
    • keep cooked foods at an internal temperature of 135 or higher or 41 or lower
    • reheat leftovers thoroughly
    • discard swollen cans
    • do not used home canned products
  21. how to prevent illness from salmonella?
    • thoroughly cooks all meat, poultry, fish and eggs
    • avoid cross contamination with raw foods
    • maintain good personal hygiene
  22. 4 principles of fight bac?
    • clean
    • seperate
    • chill
    • cook
  23. affects the brain and can come from mad cow disease
    prion disease
  24. what is the difference between a foodborne illness and a prion disease?
    food borne illness is treatable, a prion disease is not treatable
  25. what is mise en place?
    • making sure that everything is prepped, you have all the ingredients
    • working smarter, not harder
  26. a blueprint for how food production is going to be achieved during the work day
    the prep list
  27. how do you know what to prep?
    • write a prep list
    • selecting tools and equipment
    • measuring and preparing ingredients
  28. what items are usually prepped with mise en place?
    • clarified butter
    • toasted nuts and spices
    • flavorings
    • equipment
    • preparing to cook
    • service and storage
  29. inspects and grades meats, poultry and eggs
    USDA
  30. fair advertising, free and fair competition in the economy
    FTC
  31. make food labeling standards
    FDA
  32. inspect fish and fish products
    USDC
  33. foodborne illness and overall health
    CDC
  34. pesticides
    EPA
  35. difference between inspection and grading?
    inspection is mandatory, grading is optional
  36. GRAS?
    generally regarded as safe
  37. food additive maintained by FDA
    Delaney clause

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