Ppt Flashcards
(32 cards)
An event with possible negative effects
Risk
A potential source of harm in food
Hazard
The process of minimizing adverse effects on an organization
Risk Management
Being protected from harm or undesirable outcomes
Safety
Being free from danger or threat
Security
Individual health habits, including regular handwashing.
Personal Hygiene
Individual health habits, including regular handwashing
Personal Hygiene.
Practices that preserve health and prevent disease spread.
Hygiene
Maintaining hygienic conditions to promote health.
Sanitation
Presence of harmful substances in food
Contamination
Transfer of microorganisms between surfaces or foods
Cross-contamination
Diseases transmitted to people by food
Foodborne illness
Food expose to temperatures favorable for microbial growth
Time temperature abuse
41f to 140f when bacteria grows rapidly
Temperature danger zone
Food left refrigerated for over 2hours
Time danger zone
Accidental ignitions from various sources in kitchens.
Fires
Skin openings from sharp objects, risking pathogen exposure.
Cuts
Injuries from contact with hot surfaces or equipment.
Burns
Injuries from repetitive motions, poor postures, or incorrect Lifting.
Ergonomic Risks
Prolonged exposure to hot equipment causing hyperthermia.
Heat Stress
Working in cold environments, risking hypothermia.
Cold Stress
Chemicals that damage organic material, including human flesh.
Corrosive Substances
Poisonous gas produced by incomplete fuel burning.
Carbon Monoxide
Often composed of acids and bases, requiring careful handling.
Cleaning Products
