Food Safety and Sanitation Principles

Vocabulary flashcards covering food safety, personal hygiene, temperature controls, contamination prevention, sanitation procedures, and pest control guidelines.

Pathogens

Disease-causing germs that can contaminate food and make people sick.

Hepatitis A

A disease-causing germ that food handlers must prevent spreading by washing their hands after using the toilet.

Food Handlers

The number one cause of the spread of germs to food.

Personal Hygiene Standards

Preventative measures that require food handlers to wash their hands, avoid wearing jewelry on hands or arms, and always restrain their hair when working with food.

Handwashing Triggers

Mandatory instances requiring handwashing, including after using the toilet, after breaks, after coughing, sneezing, or blowing your nose, after handling raw food, eating, smoking, touching your body or hair, touching dirty objects, changing tasks, and after any possible contamination.

Handwashing Scrubbing Duration

The step in handwashing that requires scrubbing hands and forearms with warm water and soap from a dispenser for $10\text{--}15\,\text{seconds}$.

Person in Charge (PIC)

The supervisor who must be notified immediately if a food handler is sick with diarrhea, abdominal cramps, fever, or vomiting.

Exclusion Symptoms

Illness symptoms including diarrhea, abdominal cramps, fever, and vomiting that require a worker not to come into work.

Ice Contamination

The risk that ice, despite being frozen, can still harbor germs; foods and ice must be kept covered to protect against contamination.

Food Preparation Sink

The specific sink designated for washing and cleaning raw whole fruits and vegetables prior to use.

Chemical Contamination Prevention

The food safety practice of keeping all cleaning products stored completely away from food.

Hot Holding Temperature

The mandatory temperature standard requiring hot food to be held at $135^\circ\text{F}$ or higher.

Cold Holding Temperature

The required temperature of $41^\circ\text{F}$ or lower for refrigerators, monitored by an accurate thermometer in every unit.

Two-Stage Cooling Procedure

The method of rapidly cooling potentially hazardous foods from $135^\circ\text{F}$ to $70^\circ\text{F}$ within $2\,\text{hours}$, and from $135^\circ\text{F}$ to $41^\circ\text{F}$ or below within a total of $6\,\text{hours}$.

Safe Food Thawing Methods

Four acceptable ways to thaw food: inside the refrigerator, completely submerged under running water at $70^\circ\text{F}$ or below for no more than $2\,\text{hours}$, in the microwave, or while cooking.

Reheating Procedure

Rapidly reheating food using cooking equipment or a microwave until reaching an internal temperature of $165^\circ\text{F}$.

USDA Stamp of Approval

The required stamp of inspection that must appear on raw or processed meat and poultry served or sold at a food facility.

Licensed Distributor

The approved commercial entity from which all cheese must be purchased for use in a food facility.

Washing vs. Sanitizing

Washing gets dishes and utensils clean, whereas sanitizing kills the disease-causing germs that remain on clean surfaces.

Five-Step Dishwashing Sequence

The sequential procedure for cleaning dishes and utensils: Scrape/Soak, Wash, Rinse, Sanitize, and Air Dry.

Pest Control: Starve Them Out

A pest management strategy to eliminate food sources by keeping the establishment clean and sealing lids tightly on food containers.

Pest Control: Keep Them Out

An exclusion strategy to prevent entry by repairing cracks or holes in walls, floors, or ceilings and inspecting delivered boxes and containers.

Garbage Disposal Standards

The requirement to throw away food wastes and garbage at least once a day in strong plastic bags placed in an outside container with a tight-fitting lid.