NTD205 quiz 1 study guide
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identify the causes of food borne illness
6 control points in the fight against bacteria?
- acid/alkali balance
3 types of biological contaminants?
single celled organisms as well as tiny plants and animals that can be seen only through a microscope
microoganisms (leading cause of foodborne illness)
bacteria that spoil food without rendering it unfit fro human consumption
example of putrefactives?
any organism that causes disease
what is responsible for 95% of all food borne illness?
the transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
how to reduce cross contamination
- wash hands
- keep dishes and equipment clean
- pest management
- keep hot foods hot and cold foods cold
- time and temperature principle
phases for bacterial growth
bacteria need ____ to thrive
acid/alkali balance prefer?
neutral pH of 6.6-7.5
the atmosphere of how bacteria grow are?
can grow with or without oxygen
temperature danger zone?
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
how to prevent illness from salmonella?
- thoroughly cooks all meat, poultry, fish and eggs
- avoid cross contamination with raw foods
- maintain good personal hygiene
4 principles of fight bac?
affects the brain and can come from mad cow disease
what is the difference between a foodborne illness and a prion disease?
food borne illness is treatable, a prion disease is not treatable
what is mise en place?
- making sure that everything is prepped, you have all the ingredients
- working smarter, not harder
a blueprint for how food production is going to be achieved during the work day
the prep list
how do you know what to prep?
- write a prep list
- selecting tools and equipment
- measuring and preparing ingredients
what items are usually prepped with mise en place?
- clarified butter
- toasted nuts and spices
- preparing to cook
- service and storage
inspects and grades meats, poultry and eggs
fair advertising, free and fair competition in the economy
make food labeling standards
inspect fish and fish products
foodborne illness and overall health
difference between inspection and grading?
inspection is mandatory, grading is optional
generally regarded as safe
food additive maintained by FDA
What would you like to do?
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