Matching Vocabulary: Chapter 2 and 3 Worksheet

A formal review or examination conducted to see whether an operation is following food safety laws.
A system that will prevent, control, or eliminate pest infestations in an operation.
A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
Molds grow under almost any condition, but especially in acidic food with little moisture. Molds often spoil food and sometimes produce toxins that can make people sick. Refrigerator and freezer temperatures may slow the growth of molds, but cold doesn't kill them.
Parasites are organisms that live on or in another organism (the host). The parasite receives nutrients from the host.
The microorganisms that cause illness.
These policies must address personal cleanliness, clothing, hand care, and health in order to prevent food handlers from contaminating food.
Experts at applying, storing, and disposing of pesticides who have access to the most current and safe methods for eliminating pests. They are trained to determine the best methods for eliminating specific pests and are knowledgeable about local regulations.
Food that can be eaten without further preparation, washing, or cooking.
Reducing pathogens on a surface to safe levels.
Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety (TCS).
The temperature range between 41°F and 135°F. Pathogens grow well in food that has a temperature in this range.
Common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally. The sensing area on thermocouples and thermistors is on the tip of the probe.
Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly.
The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures.
Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.
An unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruptions of work.
Each operation needs to have forms for reporting injuries or illnesses involving both guests and employees. The investigation involves eight steps: 1. Record information as soon as possible after the event occurs, ideally within one hour. Use OSHA-required forms as well as appropriate corporate or company forms. 2. Include a description of the event, the date, and two signatures on accident report forms. 3. Collect physical evidence or take pictures at the site. 4. Interview all people involved and any witnesses. 5. Determine as clearly as possible the sequence of events, the causes and effects, and the actions taken. 6. Submit reports to OSHA, the insurance carrier, lawyer, and corporate headquarters, as appropriate. Keep copies of all reports and photographs for your files. 7. Keep all employees informed of procedures and hazards that arise from the situation. 8. If they aren't already available, post emergency phone numbers in public places.
The deliberate and malicious burning of property.
These fire safety systems operate even when no one is in the facility and usually include a type of heat detector that releases dry or wet chemicals, carbon dioxide, or inert gases.
Restores breathing and heartbeat to injured persons who show no signs of breathing or a pulse.
Usually involve wood, paper, cloth, or cardboard and typically happen in dry-storage areas, dining areas, garbage areas, and restrooms.
Usually involve flammable liquids and grease and typically start in kitchens and maintenance areas.
Usually involve live electrical equipment and typically occur in motors, switches, cords, circuits, and wiring.
A plan designed to protect workers, guests, and property in the case of an emergency or disaster.
Routes planned to give everyone at least two ways out of the building to a safe meeting place in case of emergency.