TOUR 102 - Principles of Food Safety and Sanitation Flashcards

Comprehensive vocabulary flashcards covering the key terms, regulatory laws, government agencies, cleaning steps, and biological bacterial growth parameters from TOUR 102 Lesson 2.

GMPs (Good Manufacturing Practices)

A core pillar of food safety operations focusing primarily on baseline operational conditions, including personnel hygiene, facility design, pest control, and waste management.

Temperature Danger Zone

The general temperature range of $4^\circ\text{C}\text{ to }60^\circ\text{C}$ ($40^\circ\text{F}\text{ to }140^\circ\text{F}$) where foodborne bacteria multiply most rapidly.

Wash Stage

The stage of the 5-step cleaning and sanitizing process that involves applying an approved detergent mixed with warm water to break down grease and organic matter.

Moisture ('M' in FATTOM)

The core growth condition represented by the letter 'M' in the FATTOM framework for bacterial growth.

Untreated Garlic-in-Oil Mixtures

A high-risk food item at room temperature that creates an anaerobic environment ideal for Clostridium botulinum growth.

Bureau of Quarantine (BOQ)

The Philippine agency legally responsible for enforcing sanitation and controlling food safety in all Philippine airports, international seaports, and in-flight catering operations.

Food and Drug Administration (FDA)

The agency under the Department of Health (DOH) mandated to issue the License to Operate (LTO) for food factories, packers, and distributors based on GMP compliance.

Physical Hazard

A type of hazard consisting of foreign objects such as shards of glass, metal shavings from cans, hair, plastic fragments, or stones that accidentally enter food.

Republic Act No. 10611

The primary legal framework in the Philippines protecting consumer health and preventing foodborne hazards across the farm-to-fork supply chain, establishing primary legal accountability on Food Business Operators (FBOs).

Binary Fission

The biological process through which a single bacterium divides and multiplies exponentially every $10\text{ to }20\text{ minutes}$ when environmental conditions are optimal.

Sanitation

The foundational discipline of creating clean, hygienic environments to keep food safe from all hazards.

Cross Contamination

The accidental transfer of biological pathogens from a raw ingredient (like raw chicken) onto a ready-to-eat food (like lettuce).

Standard Operating Procedure (SOP)

Detailed, written instructions specifying what must be cleaned, who cleans it, how it is cleaned, how often, and how cleanliness is verified.

HACCP (Hazard Analysis Critical Control Point)

A systematic, preventive approach to food safety that identifies and controls biological, chemical, or physical hazards during production rather than testing the final product.

Acidity ('A' in FATTOM)

The specific environmental growth factor represented by the letter 'A' in the FATTOM framework.

Presidential Decree No. 856

The 1975 law known as the 'Code on Sanitation of the Philippines,' which dictates the physical and structural rules for facilities.

National Meat Inspection Service (NMIS)

The specific agency under the Department of Agriculture (DA) responsible for setting standards for meat slaughtering, processing, and quality inspections.

Biological Hazards

Microorganisms including bacteria, viruses, parasites, and molds that constitute the leading causes of foodborne outbreaks.

Air Dry

The final stage in the 5-step cleaning and sanitizing cycle where surfaces dry naturally to avoid cross-contamination from towels.

Food Suitability

The concept focused on ensuring a food product is acceptable for its intended use according to aesthetic traits, quality degradation, or non-hazardous foreign matter (e.g., stale crackers).

Pathogenic Bacteria pH Growth Range

The neutral to slightly acidic pH environment typically between $4.6$ and $7.5$ in which most pathogenic bacteria thrive best.

Anaerobic Bacteria

Bacteria that can only grow and multiply where oxygen is entirely absent.

Thermal Sanitizing

A sanitizing method requiring immersion in hot water at a temperature of greater than or equal to $171^\circ\text{F}$ ($77^\circ\text{C}$).

Danger Zone Time Limit

The maximum duration of about $4\text{ hours}$ that bacteria in food need once settled in the Danger Zone to reach dangerous numbers capable of causing illness.

Sanitizing

The intentional process of reducing microorganisms to safe and acceptable levels.

Optimum Bacterial Growth Temperature

The absolute optimum growth temperature for pathogenic bacteria, which is $37^\circ\text{C}$ ($98.6^\circ\text{F}$), matching the internal temperature of the human body.