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identify the causes of food borne illness
microorganisms
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6 control points in the fight against bacteria?
- temperature
- time
- moisture
- acid/alkali balance
- atmosphere
- food
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3 types of biological contaminants?
- microorganisms
- putrefactives
- pathogens
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single celled organisms as well as tiny plants and animals that can be seen only through a microscope
microoganisms (leading cause of foodborne illness)
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bacteria that spoil food without rendering it unfit fro human consumption
putrefactives
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example of putrefactives?
moldy bread
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any organism that causes disease
pathogenic
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what is responsible for 95% of all food borne illness?
pathogenic
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the transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
cross contamination
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how to reduce cross contamination
- wash hands
- keep dishes and equipment clean
- pest management
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temperature?
- keep hot foods hot and cold foods cold
- time and temperature principle
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time
phases for bacterial growth
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bacteria need ____ to thrive
moisture
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acid/alkali balance prefer?
neutral pH of 6.6-7.5
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the atmosphere of how bacteria grow are?
- aerobic
- anaerobic
- faculatative
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without oxygen?
anaerobic
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can grow with or without oxygen
faculatative
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temperature danger zone?
41F- 135F
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how to prevent illness from botulism?
- keep cooked foods at an internal temperature of 135 or higher or 41 or lower
- reheat leftovers thoroughly
- discard swollen cans
- do not used home canned products
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how to prevent illness from salmonella?
- thoroughly cooks all meat, poultry, fish and eggs
- avoid cross contamination with raw foods
- maintain good personal hygiene
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4 principles of fight bac?
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affects the brain and can come from mad cow disease
prion disease
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what is the difference between a foodborne illness and a prion disease?
food borne illness is treatable, a prion disease is not treatable
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what is mise en place?
- making sure that everything is prepped, you have all the ingredients
- working smarter, not harder
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a blueprint for how food production is going to be achieved during the work day
the prep list
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how do you know what to prep?
- write a prep list
- selecting tools and equipment
- measuring and preparing ingredients
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what items are usually prepped with mise en place?
- clarified butter
- toasted nuts and spices
- flavorings
- equipment
- preparing to cook
- service and storage
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inspects and grades meats, poultry and eggs
USDA
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fair advertising, free and fair competition in the economy
FTC
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make food labeling standards
FDA
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inspect fish and fish products
USDC
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foodborne illness and overall health
CDC
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difference between inspection and grading?
inspection is mandatory, grading is optional
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GRAS?
generally regarded as safe
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food additive maintained by FDA
Delaney clause
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