Sanitation and Safety Note cards for The Art Institutes
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Proper methods for thawing food | show 🗑
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| show | on almost any food at any temperature
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| what are physical hazards | show 🗑
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| proper methods for cooling foods | show 🗑
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| show | microorganisms that cause disease
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| groups of microorganisms that cause disease | show 🗑
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| show | caused by contaminated chicken and eggs
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| show | specific levels of oxygen to reproduce
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| show | no oxygen to reproduce
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| show | when changing activities, after cleaning tables, handling chemicals, using the restroom... etc
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| sanitation | show 🗑
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| show | removes visible soil from a surface
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| viruses | show 🗑
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| FAT TOM | show 🗑
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| show | is the Acronym for the department of Agriculture
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| show | First in First out, order of receiving that determines that is used first
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| show | infants, elderly, the ill, people on medications, pregnant women
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| show | a system developed by Pillsbury that is designed to help pinpoint and eliminate the risk factors involved in food-bourne illnesses
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| HACCP Means | show 🗑
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| when should a food-handler stop working with food | show 🗑
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| show | is not a replacement for hand washing and should be dry before handling food
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| show | federal, local and state
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| show | caused by undercooked pork
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| show | when leaving food preparation areas
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| show | the path that food travels through the establishment from receiving to service
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| chemical sanitation methods | show 🗑
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| cross-contamination | show 🗑
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| show | may not be as effective
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| at 120 degrees or higher sanitizers | show 🗑
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| what are physical barriers to cross contamination | show 🗑
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| show | Time Temperature indicator, shows if food has been time temperature abused during shipping
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| show | is the first HACCP step: identify hazardous foods, look for potential situations, estimate risk, establish preventive measures
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| Identify critical control points | show 🗑
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| show | is the third HACCP step: ensure hazards are minimized or eliminated, relate to process of keeping food safe by controlling time, temp, water activity and pH
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| show | is the fourth HACCP step: set standards to use in the establishment
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| show | is the fifth HACCP step: tack actions, reheating, chill, trashing
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| show | is the sixth HACCP step: respond to menu and clientèle changes
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| establish effective record keeping | show 🗑
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| Food-bourne infection | show 🗑
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| food bourne intoxications | show 🗑
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| show | a result of eating food with pathogens that cause toxins in the intestines
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| show | caused by raw or partially cooked oysters
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| show | are foods associated with hepatitis A
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| show | 165 degrees for 15 secs
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| show | 165 degrees for 15 secs
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| internal cooking temp for ground meats | show 🗑
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| show | 155 degrees for 15 secs
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| internal cooking temp for steaks, chops and roasts | show 🗑
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| internal cooking temp for fish | show 🗑
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| show | 155 degrees for 15 secs
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| show | 145 degrees for 15 secs
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| show | 165 degrees for 15 secs
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| show | 155 degrees for 15 secs
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| minimum internal cooking temp for fruits and veggies hot held for service / commercially processed ready to eat foods | show 🗑
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| show | hot to 70 degrees in 2 hours and 70 to below 41 degrees in 4 hours
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Created by:
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