Food Safety and Health Regulations

These flashcards cover essential vocabulary and concepts related to food safety and health regulations, emphasizing definitions and critical points from the lecture.

Food Protection Certificate

A certification required for supervisors of food service establishments according to New York City Health Code.

Potentially Hazardous Foods (PHFs)

Foods that support rapid growth of microorganisms, such as raw and cooked meats, dairy, fish, and certain vegetables.

Temperature Danger Zone

The range between 41°F and 140°F where harmful microorganisms reproduce rapidly.

FIFO

First In First Out; a method to organize food storage by using older products first.

Cross-contamination

The transfer of harmful bacteria from one food to another, especially from raw to cooked foods.

FATTOM

Factors affecting bacterial growth: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Staphylococcal food intoxication

A food-borne illness caused by Staphylococcus aureus that results from poor personal hygiene.

HACCP

Hazard Analysis and Critical Control Point; a food safety system to control the growth of harmful microorganisms.

Chlorine-based sanitizing solution

A solution used for sanitizing surfaces and utensils, prepared by mixing bleach with water.

Integrated Pest Management

Strategies to manage pests: starve them, build them out, and destroy them.

Artificial trans fat

A type of fat that increases bad cholesterol and is banned from all restaurant foods.

Air breaks

Devices installed in sinks to prevent backflow into the potable water supply.

Microorganism

A tiny, often microscopic organism, which can include bacteria, viruses, fungi, and parasites.

Biohazard

A biological substance that poses a threat to the health of living organisms, primarily humans.