Food safety involves activities, standards and procedures necessary to keep foods from becoming__________ Pg 3
contaminated
_________foods are foods that a won't make you sick or hurt when you eat them. Pg 4
Safe
Food contamination may be either biological or ________________Pg 4
environmental
Living organisms found in or on foods that can make us sick are called ________hazards. pg 4
biological
There are four basic types of biological hazards: Bacteria, Viruses, _______and Fungi. Pg 5
parasites
______are single-called organisms that can live in food or water and also on our skin and clothing. Pg 5
bacteria
A ______is an example of a fungus. Pg 6
mold
The living cell that a virus invades is called the ____. Pg 6
host
______are a type of parasite often found in pork and wild game meats. Pg 6
roundworms
Hair, food packaging, or a bandage are examples of _____hazards you can find in food. Pg. 6
physical
Bug sprays, cleaning compounds and fertilizers are examples of _____hazards found in food. Pg. 6
chemical
A course in food safety that teaches food handlers safe practices is called a ______certification. Pg 7
servsafe
Botulism is a bacteria found in ______foods. Pg 8
botulism
E. Coli is a bacteria most often found in raw and uncooked ground ______. Pg 8
beef
______is a bacteria found in eggs, poultry and shellfish. Pg 8
salmonella
A virus found in shellfish from polluted water is called _________A. Pg 8
hepatitis
The "T" in FAT TOM stands for time and _______ Pg 10
temperature
Temperatures from 41 to 135 degrees are in the range called the ______zone. Pg 11
danger
Aw is the abbreviation for _____activity and is the amount of moisture available in a food. Pg 11
water
______contamination means that a disease-causing substances is introduced directly to a food. Pg 11
direct
Cross-contamination occurs when a food that is safe, comes in contact with biological, ________, or chemical contmainants. Pg 21
physical
To avoid cross-contamination, raw meat and raw _____should not be on the same work surface. Pg 22
vegetables
Keeping yourself clean, well groomed and healthy is called personal _______. Pgs 13 & 15
hygiene
One of the most important elements in keeping food safe is proper _____washing. Pg 13
hand
Disposable _____prevent your bare hands from coming into contract with ready -to-serve food. Pg 14
gloves
A chemical hazard found in fish that is released in the air through industrial pollution is called _____Pg 16
mercury
Sanitizing means that you have used either _____or chemical to reduce pathogens to a safe level. Pg 16
heat
Cleaning is a three-step process. You wash, _____and sanitize. Pg 16
rinse
Mice, flies, cockroaches and mosquitos are examples of ______Pg 14
pests
The ___of food is the route food takes from the kitchen to the customer. Pg 21
flow
Two types of perishable foods are those store in the refrigerator and those stored in the _____Pg 22
freezer
Flour, tea, sugar, rice and pasta are known as _____goods. Pg 22
dry
FIFO stand for _____in, First out. Pg 22
first
32 _ 36 degrees Fahrenheit is the ideal storage temperature for meat and _____Pg 23
poultry
________should be kept between 36-40 degrees fahrenheit. Pg 22
refrigerators
There are three ways to thaw food: Refrigerator, under running water and the _______Pg 26
microwave
Keeping hot food in steam tables and cold foods in refrigerators until ready to serve is called _____food. Pg 27
holding
The "A" in HACCP stand for ______Pg 31
analysis
Another name for a health inspection is called a food-safety _____Pg 30
audit