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Culinary Ch. 1 FC
Flashcards
Term | Definition |
---|---|
Occupational Back Support | A type of back brace with suspenders designed to support the lower back while lifting |
Flammable | Materials that are quick to burn |
Lockout/tagout | All necessary switches on malfunctioning electrical equipment are tagged and locked from use |
Emergency | A potential life-threatening situation that usually occurs suddenly and unexpectedly |
First Aid | Involves assisting an injured person until professional medical help can be provided |
Shock | A serious medical condition in which not enough oxygen reaches tissues |
Abrasion | A sharp or minor cut |
Laceration | A cut or tear in the skin that can be quite deep; knife wound |
Avulsion | Happens when a portion of the skin is partially or completely torn off |
Puncture Wound | Happens when the skin is pierced with a pointed object |
Heimlich Maneuver | A series of thrusts to the abdomen that can help dislodge something that is stuck in a person's airway |
Cardiopulmonary Resuscitation (CPR) | Is an emergency care that is performed on people who are unresponsive; includes unconscious because of choking, cardiac arrest, stroke, or heart attack |
General Safety Audit | A review and inspection of all safety procedures and equipment |
Sanitary | To be clean |
Contaminated | Food that is unfit to be eaten |
Direct Contamination | Happens when raw foods or the plants or animals from which they come are exposed to harmful microorganisms |
Cross-Contamination | The movement of harmful microorganisms from one place to another |
Sanitation | Healthy or clean and whole |
Hazard | A source of danger |
Toxin | A harmful organism or substance |
Pathogens | A disease-causing microorganism; majority of foodborne illnesses |
Bacteria | Some forms of bacteria can make people very sick if consumed |
Viruses | Organisms that cause many foodborne illnesses |
Parasite | An organism that must live in or on a host to survive |
Fungi | Naturally present in some food |
Mold | A form of fungus that grows on food as it ages |
Cleaning | Removing food from other soil from a surface |
Sanitation | Means reducing the numbers of microorganisms on the surface |
Salmonella | A bacteria foodborne illness caused by the salmonella bacteria; Most commonly associated with shell eggs and undercooked foods containing eggs. |
Campylobacter | Caused by campylobacter bacteria; leading cause of bacterial foodborne illness. |
Listeria | A type of bacteria foodborne illness caused by the listeria monocytogenes bacteria; often found in unpasteurized milk/milk products, raw vegetables, poultry meat and seafood. |
Botulism | A foodborne illness caused by the spore forming anaerobic bacteria; it can survive in improperly canned foods. |
Escherichia coli (E.coli) | A foodborne illness caused by the toxin-producing bacterias |
Hepatitis A | Another viral foodborne illness |