Chapter 2: Phase 1- Food Safety

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  1. What is the difference between direct contamination and cross contamination?
    • Direct Contamination: Cannot do anything about it. Comes from environment food is grown in.
    • Cross contamination: Responsible by humans, improper hygiene, poor food handling procedures.
  2. What are the three types of hazards related to food safety?
    • Biological: Disease causing microorganisms (bacteria, molds, yeasts, viruses, fungus)
    • Chemical: Cleaning agents, pesticides, toxic metals
    • Physical: Glass chips, earnings, metal shavings, bits of wood or other foreign matter.
  3. What is the leading cause of food borne illnesses?
  4. What type of bacteria is not a sanitation concern?
  5. What type of bacteria is dangerous when consumed by humans?
    Pathogenic Bacteria
  6. What does PHF stand for?
    Potentially Hazardous Food
  7. What are examples of potentially Hazardous Food?
    • Food high in protein / animal based products
    • cooked grains
    • some cooked vegetables
  8. What is the temperature danger zone?
    410 to 1350 degreesFahrenheit
  9. What is the time and temperature principle?
    • Keep Cold Foods Cold
    • Keep Hot Foods Hot
    • Keep Frozen Foods Frozen
  10. What do bacteria need in order to grow?
    • Time
    • Moisture
    • Acid/Alkali Balance (pH of 6.6-7.5)
    • Atmosphere (aerobic, anaerobic, facultative)
  11. What does it mean if a bacteria is facultative?
    It is adaptable to both aerobic and anaerobic environments
  12. What is trichinosis?
    • A parasite found in undercooked meat
    • Primarily found in pork meat

    FDA recommends cooking to 1450 for 15 seconds
  13. What is Anisakiasis?
    A parasitic roundworm found in bottom feeding fish or fish taken from contaminated waters.

    Cook to 1350 is only way to kill larvae
  14. What is cyclospora?
    A single cell parasite found in water or food contaminated by infected feces.
  15. What are the most common fungi?
    Yeasts and molds
  16. What type of fungus only affects the appearance and flavor of foods?

    Example...moldy cheese
  17. What two things can kill yeast?
    Salt and high temperature (>136o)
  18. What are the three types of chemical hazards in food contamination?
    • Residual chemicals used in growing the food: antibiotics, fertilizers, pesticides
    • Food service chemicals: industrial cleaners
    • toxic metals: leeching of metals in pots/pans
  19. How can cross-contamination be reduced or eliminated?
    • Personal cleanliness
    • Dish and equipment cleanliness
    • pest management
  20. What does HACCP stand for?
    Hazard Analysis Critical Control Points

    it is a critical system of self inspection.
  21. What is a critical control point in the HACCP used for?
    To identify and mitigate any step in the processing of food that can result in mistakes that can result in the transmission, growth or survival of pathogenic bacteria.
  22. At what temperature must all foods be reheated at?
    All food must be reheated at 1650
Card Set:
Chapter 2: Phase 1- Food Safety
2014-11-05 08:14:07
contamination haccp molds yeasts parasites PHF hazards

Chapter 2 review
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