Chapter 2 Prostart

flowchart

A (diagram) that shows step-by-step progression through a procedure or system especially using connecting lines and a set of conventional symbols.

Yeast

A simple (single-celled fungus) that is used in brewing and bread making.

Hazard Analysis Critical control point

A type of (food safety management system). HACCP identifies major hazards at specific points within a food's flow through the operation.

potentially hazardous food

Food that typically has a history of being involved in (foodborne illness outbreaks), usually moist, high-protein food

Sanitarian

Representative of a public health department who is (professionally trained in sanitation principle) and public health

critical control point

Steps where (hazards must be controlled). This step has been carried out correctly to make sure that the hazard is removed or reduced to a safe level

Risk

The (chance of loss) from an event that cannot be entirely controlled

Contamination

The (introduction of dangerous chemicals), disease, or infectious materials.

HACCP Principals

The seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures

Sanitize

To (reduce the number of microorganisms) to a level that meets public health standards implies cleanliness as well

FIFO

inventory accounting in which the (oldest items (those first acquired) are assumed to be the first sold); creates a higher ending inventory and lower cost of goods sold, higher gross profit and higher taxable income.

Dry lab

lab that is preformed dry

Water Activity

the (amount of moisture) available in food for pathogen growth.

Flow of food

the (path that food takes) through a food establishment from receiving, to storage, preparation, cooking, holding, service,cooling, and reheating.

cross-contamination

the (spreading of bacteria) or other pathogens from one food to another

master cleaning schedule

(A schedule) that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.

Clean

(Free from dirt), marks, or stains

Bacteria

(Single celled microbes)

Temperature danger zone

41 to 135 degrees

foodborne illness

An (illness caused by consuming foods or beverages) contaminated with disease-causing organisms.

microorganism

Any (organism of microscopic) or submicroscopic size.

Virus

Any of a large group of submicroscopic infective agents that typically contain a protein coat surrounding an RNA or DNA core of genetic material but no semipermeable membrane, that are capable of growth and multiplication only in living cells, and that cause various important (diseases in humans), animals, or plants.

Hazard

Anything (causing danger) or a risk to health

pH

How (acidic or basic) something is

Toxic metal poisoning

Illness caused when (toxic metals are leached) from utensils or equipment containing them.

Potable water

Water that is safe for (humans to drink)

mold

a (fungus) that produces a superficial growth on various kinds of damp or decaying organic matter

Toxin

a (poison that can harm) an organism

critical limit

a requirement , such as a (temperature requirement), that must be met to prevent or eliminate the hazard (CCP), or to reduce it to a safe level

integrated pest Management

a variety of (pest control methods) that include repairs, traps, bait, poison, etc. to eliminate pests

Parasite

an organism that (lives in or on another organism) (its host) and benefits by deriving nutrients at the host's expense.`