MTSU Unit 1

At home and at school, most fires begin in the ____, especially with ____ fires that occur when frying.

kitchen; grease

When using a fire extinguisher, the PASS method stands for:

Pull the pin

Aim at fire

Squeeze the trigger

Sweep across the fire

A ____ knife is more likely to slip and cut your hand than a ____ one.

dull; sharp

Keeping your knives ____ is one of the easiest ways to keep them safe.

sharpened

To stay safe in the kitchen, be sure to tie back ____.

hair

To stay safe in the kitchen, wear shoes with ____ toes and ____ or leather soles.

closed; rubber

To stay safe in the kitchen, always stir and lift ____ from you.

away

To stay safe in the kitchen, do not set a hot dish on a ____ or ____ surface, and do not use ____ utensils on non-stick Teflon pans.

wet; cold; metal

A safe food supply is one that is free from ____, ____, and ____ contaminants.

physical; chemical; biological

Fooborne illness is also called food ____ and is caused by disease causing microbes that contaminate food or water known as ____.

poisoning; germs

Each year, one in ____ Americans become ill from improper food handling.

6

Disease-causing bacteria are known as ____ and benefical bacteria are known as ____

pathogens; probiotics

Some foodborne illnesses are considered to be ____ and result from eating foods with live microbes that are destroyed by high ____ of cooking.

infectous; temperatures

Microbes may also produce ____ that cause food poisoning; cooking ____ (does/does not) kill the toxins.

toxins; does not

6 things pathogenic bacteria need to multiply in food, causing food poisoning.

food, acid, temp, time, oxygen, moisture

____ ____ foods are typically high in protein or sugars and moist. Microbes can grow rapidly in them causing food poisonng.

protein rich

T or F: The USDA and ServSafe agree on the “Danger Zone” temps.

F

Bacteria multiply most rapidly at temps between ____ and ____.

40; 140

USDA DZ

40; 140

ServSafe DZ

41; 135

4 general steps to food safety.

clean, separate, cook, chill

What is cross-contamination?

a process where germs are unintentionally transferred from one thing to another, often resulting in a foodborne illness

Hands should be washed before, during, and ____ handling food. Before and after ____ foods or caring for someone who is ____ with vomiting or diarrhea. And after blowing you ____ or touching an ____ or the ____.

after; preparing; sick; nose; animal; garbage

5 steps in handwashing.

wet, lather, scrub, rinse, dry

The main problem with using ____ ____ to clean hands is they do not get rid of all types of microbes.

hand sanitizer

A can that has bulges may be a sign that the food has ____ ____.

clostidium botulinum

Store cartons of eggs on a shelf inside the fridge, not in the door where the temp is the ____.

highest

The journey of food from production, processing, distribution, consumption, and disposal of food is known as a ____ ____.

food system

Government agency that regulated drugs and all foods, except meat, poultry, and eggs.

FDA

Agency responsible for regulating pesticide use and water.

EPA

Agency regulating meat, poultry, and eggs.

USDA

Food ____ is done to prevent or slow down spoilage. Food ____ is transforming raw ingredients into packaged food such as canning fruits and freezing meats.

preservation; processing

The pasturization proccess that holds milk at 161F for 15 secs is ____. Heating milk to 280F for 2-4 secs which effectivly kills any bacteria is known as ____.

HTST (high temp; slow time); pasturization (ultra high temp)

The process of ____ is used to extend the shelf life of foods and ingredients by steralizing them, to control insects, and to delay sprouting and ripening.

irridation

Some bacteria consumed in foods are killed by the ____ in the stomach, but ____ and ____ have low levels making them more prone to food poisoning.

HCl; infants; elderly

The bacteria move to the intestines where they ____ and the high levels cause food poisoning.

multiply

Found in improperly-canned veggies and produce a deadly toxin.

clostridium botulinum

“Cruise ship” virus that causes projectile vomiting.

norovirus

Ofter from eating in large cafeterias from foods held at unsafe temps.

clostridium perfringes

Common on egg shells from backyard hens that may last 4-7 days.

salmonella

Produces toxins that cause illness with very rapid onset; spread by food handlers on sandwiches and pastries.

staph

From raw or undercooked beef and chicken, and raw veggies; may cause kidney damage and death.

e. coli

Found in deli meats and soft cheeses; very harmful to pregnant women.

listeria

____ (herbicides and insecticides) are widely used in conventional/non-organic farming because they help increase crop yields, lowe food costs, and protect quality of agicultural products.

pesticides