RCCTC Sanitation Unit
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| The transfer of harmful micro-organisms from one food to another by means of non-food surface | cross-contamination
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| Capable of being transmitted, directly or indirectly, from one human being to another | communicable
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| "First In,first out" a stock-rotation rule for the storage of food | FIFO
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| Free of visible soil | clean
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| Capable of being transmitted by contact | contagious
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| A general term for intoxication or infection caused by consumption of contaminated food | food poisoning
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| Microscopic organisms that exist everywhere in our surroundings and that can, under the right conditions, multiply rapidly and cause food to spoil | bacteria
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| The physical removal of soil from a surface | cleaning
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| Metric temperature scale related to Fahrenheit scale | celsius
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| A temperature scale related to Celsius | fahrenheit
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| The presence or harmful substances or organisms, especially food is | contamination
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| Disease or injury occurring as a result of consumption of contaminated food | food borne illness
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| A process that kills disease causing bacteria in food | pasteurization
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| The temperature range between 40 and 140 F within which most bacteria experience their best growth and reproduction | danger zone
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| Damage to the edible quality of food through improper handling, contamination or natural process of aging | spoilage
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| Practices necessary for establishing and maintaining good health are | hygiene
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| Any food that consists of milk or milk products, eggs, meat, poultry, fish, shellfish, which is capable of rapid growth of micro-organisms | potentially hazardous food
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| A poison produced buy a living organism | toxin
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| An individual living thing | organism
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| The creation and maintenance of conditions favorable to good health is | sanitation
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| Forms of life that can be seen only with the aid of microscope, including bacteria, viruses, yeast, algae and single-celled organisms | micro-organism
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| Animals obnoxious to humans, especially small, numerous, hard to control animals such as rats, mice, and various insects | vermin
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| When something is free of disease-causing organisms and other harmful substances it is | sanitary
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| When something is free of disease-causing organisms and other harmful substances it is | sanitary
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| The development of food-borne illness by two or more people who have eaten a common food that is shown by a laboratory analysis to be the source of the illness | outbreak
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| Cleaning compound which reduces bacterial count to safe level | sanitizing solution
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| Refrigerator temperature | 35 - 40 degrees F
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| Freezer temperature | -10-0 degrees F
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| FATTOM stands for | food, acidity,temperature, time,oxygen,and moisture
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| Types of thermometers | probe, oven ready(meat), candy, digital probe
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| What groups of people are considered high risk for food borne illness | children, elderly, pregnant women, sick and frail
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| Storage temperature for meat and poultry | 38-40 degrees F
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| What is the minimum internal temperature of a medium roast beef | 145 degrees F
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| What is the minimum internal temperature of poultry | 165 degrees F
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| A piece of metal or glass in food is referred to as | physical hazard
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Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
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