Chapter 4 Food Safety Flashcards Preview

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Flashcards in Chapter 4 Food Safety Deck (19):
0

Prion

Infected DNA particles

1

The three types of foodborne hazards

Biological, chemical, physical

2

Name the five biological hazards

Bacteria, molds, viruses, parasites, prions

3

Name the four chemical hazards

Pant toxins, animal toxins, agricultural chemicals, industrial chemicals

4

Name the four physical foodborne hazards

Glass, metal, bone, plastic

5

Bacteria may cause: (3 things)

1. Food infection
2. Food intoxication
3. Toxin-mediated infection

6

The two major bacterium biological hazards

Listeria Monocytogenes (raw milk, cheese, veggies) & Salmonella species (raw undercooked eggs, raw milk, meat and poultry)

7

The two major bacterial food intoxicants

Clostridium Botulinum (veggies, fruit, meat, fish, poultry) & Staphylococcus aureus (ham, meat, poultry, cream filled pastries, whipped butter, cheese)

8

Major toxin-mediated infection bacterium

E. coli

9

Three causes of foodborne illness

Poor personal hygiene, cross contamination, time/temp control

10

Ways to prevent foodborne illness

Wash hands, avoid hands to mouth, uniforms, clean and separate, appropriate temps for fridge, freezer, and dry storage

11

Temperature at which fridge should always be at

< 40 degrees F

12

Temp freezer should always be at

< 0 degrees F

13

Dry storage temperature

60-70 degrees F

14

Bacteria thrive in _________ environments

Low acidity

15

Keep food out of the danger zone, which is what temperatures?

Between 41 and 135 degrees F

16

Three proper ways to thaw food

Refrigerator, microwave, cold water

17

What temp of water to wash dishes?

110 degrees F and soapy

18

Minimal internal temp for poultry, stuffing, sauces, gravy, soup, or leftovers to be microwaved

165 deg F