Ch. 4&5 Flashcards
Carriers
People who carry pathogens and infect others, yet never get sick themselves.
Calibration
Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or boiling point of water.
Bimetallic Stemmed Thermometer
The most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end. Most can measure temperatures from 0 ̊F to 220 ̊F (–18 ̊C to 104 ̊C) and are accurate to within ±2 ̊F (±1 ̊C). They are easily calibrated.
Boiling-point Method
rocess of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or the boiling point of water
Hand Antiseptic and how it should be used
Liquid or gel used to lower the number of microorganisms on the skin’s surface. Hand antiseptics should only be used after correct handwashing, not in place of it. Only those hand antiseptics that are compliant with the Food and Drug Administration (FDA) should be used.
Hair Restraint
Device used to keep a food handler’s hair away from food and to keep the individual from touching it.
How to prevent cross contamination
Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.
Impermeable
not allowing fluid to pass through.
The detailed steps for proper handwashing steps
Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
Lather your hands by rubbing them together with the soap. …
Scrub your hands for at least 20 seconds. …
Rinse your hands well under clean, running water.
Ice-point Method
method of calibrating a thermometer based on the freezing point of water. Definition. Ice-Point method: Term. Device for accurately measuring the internal temperature of food, coolers, or equipment.
Single-use gloves
Disposable gloves designed for one-time use. They provide a barrier between hands and the food they touch. Gloves should never be used in place of handwashing. Food handlers should wash hands before putting on gloves and when changing to a new pair.
The Flow of Food
This is the route that the food takes from the time it arrives at the kitchen until the time it is served to the customers.
Thermocouples and Thermistors
The thermocouple and thermistor both are the temperature sensing devices, but they have different working principle. In thermistor, the variation in temperature changes the resistance of their material. While in thermocouples the change in temperature induces the voltage between the wires of different metals.
Time-temperature indicator (TTI)
Time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded safe limits during shipment or subsequent storage.
Work Attire Guidelines (basics from table 4.2)
Pants / skirts: Women can wear casual pants or skirts. ... Skirt length and slits: Your skirt should come at least to your knees while you are standing. ... Shirt / sweaters: ... Jewelry / accessories: ... Cosmetics: ... Shoes: ... Hose: ... Purse / bag:
