Ch. 2 food safety and sanitation

  1. sanitation
    creation and maitinace of conditions that will prevent food contamination or food-borne illness
  2. contamination
    presence of harmful organisms or substances
  3. direct contamination
    the contamination of raw foods or plants or animals from where they come (natural setting/habitat)
  4. biological hazard
    a danger to the safety of food caused by disease-causeing microorganisms such as bacteria, molds, yeasts, viruses, and fungi
  5. chemical hazard
    a danger to the safety of food caused by chemical substances, especially cleaning agents, pesticides and toxic metals
  6. physical hazard
    a danger to the safety of food caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter
  7. putrfactives
    bacteria that spoil food, but is still safe for human consumption
  8. pathogen
    any organism that causes disease
  9. potentially hazardous foods (PHF)
    foods which bacteria thrive
  10. temperature danger zone
    41 degrees F to 135 degrees F
  11. lag phase
    resting period when little growth occurs
  12. log phse
    a period off accelerated growth
  13. stationary phase
    lasts until the bacteria begin to crow others within their colony
  14. decline or negative phase
    during which bacteria die at an accelerated rate
  15. aerobic
    thrive on oxygen
  16. anaerobic
    cannot survive in the presence of oxygen
  17. faculative
    can adapt and will survive with or without oxygen
  18. clean
    to remove visible dirt and soil
  19. sanitize
    to reduce pathogenic organism safe levels
  20. sterilize
    to destroy all living microorganisms
Card Set
Ch. 2 food safety and sanitation
Chapter 2 definitions