RISK 111

• Give the 4 types of Food Hazards.

  Physical, Chemical, Biological, Allergens
• Study of bacteria.

  Bacteriology
• ready to eat foods which are ideal for multiplication of food poisoning organisms.

  High-Risk Food
• An organism that causes disease.

  Pathogen
• Any undesirable changes in food that makes food unacceptable for eating.

  Spoilage
• a poison produced by some bacteria, molds, and algae which can be found in seafoods.

  Toxin
• The process which bacteria multiply splitting into two.

  Binary Fission
• water that has been treated so that it is safe for drinking.

  Potable
• The protective form of some bacteria that help them to survive adverse condition, such as cooking and drying.

  Spore
• the transfer of bacteria from contaminated food to ready-to-eat food by DIRECT contact, dripping, indirect contact, or by vehicles such as hands cloth.

  Cross Contamination
• Food which is not prepared or treated immediately before eating in a way that would destroy pathogenic bacteria.

  Ready-to-eat Food
• A period of inactivity when bacteria do not multiply.

  Dormant
• Ordinary room temperature (strictly speaking, "ambient" means the surrounding temperature.)

  Ambient Temperature
• The temperature at the center of the thickest part of food (breast, rump, round, loin)

  Inner Temperature
• A form of heat treatment that kills pathogenic bacteria but not all spoilage bacteria.

  Pasteurization
• Food that is likely to spoil (go bad) rapidly.

  Perishable
• Any measure necessary to keep food at a safe temperature or to destroy pathogenic microorganisms

  Time and Temperature Control
• Calibration is the process of checking and adjusting equipment so that it measures accurately.
• Hazard - Anything with potential to cause harm.
• Food Hazard - Anything in food that could harm, cause illness, injury or discomfort.
• Bacteria that came from Contaminated raw eggs, poultry, meat, unpasteurized milk or cheese, contaminated raw vegetables and fruits exposed to raw meat.

  Salmonella
• Bacteria that came from Salads, bakery products, sandwiches, milk and poultry.

  Staphylococcus
• Bacteria that came from Beef, poultry, and gravies.

  Clostridium perfringens
• Bacteria that came from home canned food with low acid comtents, improperly canned commerical food, fish, vacuum packed foods.

  Clostridium Botulinum
• Bacteria that came from rice and leftovers as well as sauces, soups and other prepared foods that sat out too long.

  Bacillus cereus
• Bacteria that came from raw and uncooked poultry, meat, unpasteurized milk, contaminated water

  Campylobacter jejuni
• Bacteria that came from raw ground beef, raw seed sprouts

  Escherichia coli
• Bacteria that came from ready to eat deli meats, refrigerated smoked seafoods, contaminated food or water or contact with infected person.

  Listeria monocytogenes
• Contaminated food or water, or contact with infected person, contaminated vegetables, salads, sandwiches

  Shigella Bacillary dysentery
• These micro-organism are smaller than bacteria and do not need food or moisture for their own survival.

  Viruses
• 1. Parasites attach themselves to hosts and feed of them and may also cause damage to human tissue.
• Food is likely to be in the danger zone if it is left at room temperature.
• Keep cold foods cold, ideally below 5°C.
• Keep hot foods hot, above 60°C.
• Temperature and Danger Zone is the temperature range (5°C to 60°C) most suitable for bacterial multiplication.
• These are the symptomps of Food Allergy : Tingiling sensation in mouth or throat, Itching in and around the mouth, Swelling, Difficulty breathing and swelling of tounge, Rash or hives, ETC.
• Salmonella is an example of what bacteria?

  Pathogenic
• Broken glass or package materials, such as straps and sharp objects are example of what hazards?

  Physical
• Cleaning Chemicals used in food premises is an example of what hazard?

  Chemical
• Viruses, fungi such as molf and yeast that can spoil food are what kind of hazards?

  Biological