Vocabulary

Question 1

A facility that has been inspected by the Division of Environmental Health of the Department of Public Health and Social Services (DEHDPHSS) and has a received a Sanitary Permit.

Answer 1

Approved source

Question 2

Germs that are found in and on food that can make you very sick.

Answer 2

Bacteria

Question 3

Free from dirt or unwanted food.

Answer 3

Clean

Question 4

When something dangerous or unwanted gets into food.

Answer 4

Contamination

Question 5

When germs are transferred from a food or surface to another food.

Answer 5

Cross-contamination

Question 6

When someone gets sick from something that they ate or drank; also called foodborne disease, foodborne infections, or food poisoning.

Answer 6

Foodborne illness

Question 7

Harmful bacteria or viruses that can make people sick if eaten.

Answer 7

Germs

Question 8

The rules and regulations that address the safety and protection of good offered at food establishments.

Answer 8

Guam Food Code (GFC)

Question 9

Persons who are more likely than other people in the general population to experience foodborne disease because they are immunocompromised, preschool age children, or older adults.

Answer 9

Highly susceptible population (HSP)

Question 10

Being clean and behaving in a cleanly manner

Answer 10

Good Hygiene

Question 11

A medical condition with yellowing of the skin and eyes caused by the hepatitis virus.

Answer 11

Jaundice

Question 12

Bacteria, viruses, fungi, and parasites that cause disease and sickness.

Answer 12

Pathogens

Question 13

Food that can grow bacteria which must be kept under temperature control.

Answer 13

Potentially hazardous foods (PHF)

Question 14

The number of parts of chemical, such as sanitizer, that would be added to a million parts of water.

Answer 14

Parts-per-million (PPM)

Question 15

Foods that are ready for consumption without any further cooking.

Answer 15

Ready-to-eat (RTE)

Question 16

To kill germs using chemicals or heat

Answer 16

Sanitize

Question 17

Poison produced by pathogens.

Answer 17

Toxin

Question 18

The temperature range between 41F and 140F where bacteria will grow the quickest.

Answer 18

Temperature danger zone (TDZ)

Question 19

Three Types of Contaminants

Answer 19

Physical Contamination
Chemical Contamination
Biological Contamination

Question 20

when unwanted, non-living foreign object gets into food [dirt, hair, nail polish flakes, broken glass, nails, staples, or bits of packaging]

Answer 20

Physical Contamination

Question 21

when unwanted chemical gets into food
[cleaners, bug spray, or medication]

Answer 21

Chemical Contamination

Question 22

when harmful living organisms get into food [bacteria, viruses, parasites, or fungi]

Answer 22

Biological Contamination

Question 23

Five Risk Factors that Cause Foodborne Illness

Answer 23

Improper holding temperature
Inadequate cooking temperature
Contaminated equipment
Food from unsafe sources
Poor personal hygiene

Question 24

food is not kept at the right temperature

Answer 24

Improper Holding Temperature

Question 25

Food is not cooked to the right temperature

Answer 25

Inadequate Cooking Temperature

Question 26

equipment that touches the food is contaminated

Answer 26

Contaminated Equipment

Question 27

food is prepared, cooked, and provided from an unapproved kitchen

Answer 27

Food from Unsafe Sources

Question 28

food-handler transfers contaminants to food because he or she is sick or not clean

Answer 28

Poor Personal Hygiene

Question 29

Temperature for Hot Food

Answer 29

140F/60c

Question 30

Temperature for Cold Food

Answer 30

41F/5C

Question 31

Difference between Cleaning and Sanitizing

Answer 31

Cleaning is done by using soap and water to remove food, grease, and dirt. Sanitizing is one by using chemicals or heat to kill germs.

Question 32

Five-Step for Ware-Washing

Answer 32

*Use a three-compartment sink [WASH, RINSE SANITIZE] STEP 1: SCRAPE (Scrape excess food and debris into trash] STEP 2: WASH (Use hot [100F] soapy water to wash items in the first compartment STEP 3: RINSE (Use clean hot water to rinse in the second compartment) STEP 4: SANITIZE (Third compartment should be filled with water and of the approved saniziter STEP 5: AIR DRY (Air dry and put away. Do not use a dish towel to dry them or you might re-contaminate the items

Question 33

When to Handwash

Answer 33

AFTER: - Using the restroom - Sneezing or coughing - Touching your face or hair - Smoking - Using chemicals or cleaners - Taking out the garbage - Eating BEFORE & AFTER - Working with raw meat, poultry or fish - Any time hands may be contaminated

Question 34

Six Steps to Clean Hands

Answer 34

STEP 1: Wet hands STEP 2: Use liquid soap STEP 3: Lather, rub, and count to 15seconds STEP 4: Rinse STEP 5: Tower or air dry hands STEP 6: Turn off taps with towel or vour sleeves

Question 35

When to Change Gloves

Answer 35

- When they become soiled or torn - After handling raw meats - Before handling cooked or ready-to-eat foods - When changing tasks - At least every four hours

Question 36

Symptoms of Food-borne Illness

Answer 36

Jaundice Diarrhea Vomiting Fever Cramping Nausea

Question 37

This kind of contaminant cause more foodborne illness in the US than any other types

Answer 37

Biological Contaminant

Question 38

Examples of germs

Answer 38

Bacteria Viruses Parasite Eggs Individual Fungus

Question 39

How do bacteria/virus make people sick?

Answer 39

By infecting the body and damaging or killing the cells. Some produce toxins (poison)

Question 40

Keeping food hot or cold at the correct temperature will stop bacteria from growing rapidly

Answer 40

Temperature Control

Question 41

What do bacteria need to grow?

Answer 41

Food Moisture Time Favorable temperature