Mississippi, FDA Version:
Bacteria – Bacteria are germs with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.
Biological Contamination- Biological contamination occurs when germs or toxins are introduced into foods, making it potentially hazardous.
Chemicals – In this course, chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.
Cold Holding – Cold holding is when you keep food cold by using refrigeration or ice.
Cross Contamination – When germs from one food item are passed to another food item, usually raw food to ready-to-eat food.
Double Handwash – Lather hands with soap and warm water for approximately 20 seconds, rinse, and repeat a second time. Dry hands with paper towel, air dryer or roll of linen towels.
Danger Zone – The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 135 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.
Foodborne Disease (FBD)- Disease that is contracted by eating contaminated food. Three categories: 1). Disease caused by parasites. 2). Disease caused by micro-organisms that release toxins inside the gastro-intestinal tract. 3). Disease cause by consuming chemicals containing natural toxins.
Foodborne Disease Outbreak- Two or more people that have the same laboratory confirmed Foodborne Disease (FBD) agent that is epidemiologically associated with the consumption of the same food or meal.
Foodborne Illness- Sickness caused from germs or toxins in food. This is also called food poisoning. Food may be contaminated as a result of environmental mishandling (e.g. poor handwashing). Some toxins may exist in the food itself (e.g. some mushrooms)
. Symptoms usually involve nausea, vomiting and/or diarrhea. Some food-borne toxins can affect the nervous system.
Food Poisoning- See Foodborne illness.
Food Thermometer - A metal-stem probe thermometer used to take temperatures of food. Hot holding – Holding food hot after it has been properly cooked or reheated. Food must maintain a temperature of 135 degrees F or hotter.
Hair Restraints - Includes hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Exclusions apply.
Infected – A cut or burn that is swollen, red, or has pus.
Reheating – The process of making a cold food hot. Food must be heated food from 41°F(5° C) to 165° F(74° C) within two hours.
Parasites – These are tiny worms that live in fish, meat and humans.
Potentially Hazardous Foods – Moist, nutrient-rich foods that supports the growth of bacteria when the temperature is between 41°F degrees (5 degrees° C) and 135 degrees F. This terms has been replaced by Time-Temperature Control for Safety (TCS). For a list of foods subject to TCS, view TCS List.
1) Is food that is in a form that is edible without additional preparation to achieve food safety.
2) Is food that is raw or partially cooked animal food and the consumer is advised.
3) Is prepared in accordance with a variance that is granted.
4) May receive additional preparation for palatability (taste preference) or aesthetic (appearance), epicurean (overall flavor blend), gastronomic (appeal to digestive system), or culinary (art form of cooking) purposes.
Reheating - Reheat food that was previously cooked, then held or cooled to kill disease-causing bacteria. Even when foods are cooked properly, bacteria may be present. Heat food food from 41°F(5° C) to 165°F(74°C) within two hours
to prevent the growth of bacteria.
Sanitize – The final step to removing bacteria from food contact surfaces that have just been cleaned. Many places use a solution made up of one teaspoon of bleach to one gallon of water to sanitize equipment and utensils.
Describes foods subject to Time-Temperature Control for Safety (refer to Potentially Hazardous Food). For a list of food subject to TCS, view TCS List.
Virus – Viruses are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick. Many viruses get into the food from the lack of handwashing especially after using the toilet and then touching food.
Bakteria ni bakteria zenye chembe moja tu ambazo zinaweza kuzidisha kwa idadi kubwa wakati chakula kiko katika eneo la hatari kwa zaidi ya masaa manne. Uchafuzi wa kibiolojia - Uchafuzi wa kibiolojia hutokea wakati vijidudu au sumu huingizwa katika vyakula, na kuifanya iwe hatari. Kemikali <unk> Katika kozi hii, kemikali zinatajwa kuwa viungo katika kusafisha, kusafisha, au bidhaa za dawa za kuua wadudu ambazo hufanya watu wagonjwa ikiwa wanakula. Kuhifadhi kwa baridi <unk> Kuhifadhi kwa baridi ni wakati unapohifadhi chakula baridi kwa kutumia friji au barafu. Uchafuzi wa msalaba <unk> Wakati vijidudu kutoka bidhaa moja ya chakula hupitishwa kwa bidhaa nyingine ya chakula, kwa kawaida chakula mbichi kwa chakula tayari kula. Wash hands with soap and warm water for about 20 seconds. (Safisha mikono kwa maji ya joto na sabuni kwa sekunde 20 hivi, kisha fua na urudi tena mara ya pili). Osha mikono yako kwa kitambaa cha karatasi, kifaa cha kukausha hewa, au kitambaa cha kitambaa. Eneo la hatari ni wakati joto la chakula ni kati ya 41 ° F (5 ° C) na 135 ° F. Hii inaitwa eneo la hatari kwa sababu bakteria itakua haraka kati ya joto hili. Ugonjwa unaosababishwa na chakula (FBD) ni ugonjwa unaosababishwa na kula chakula kilichochafuliwa. Makundi matatu: 1) Ugonjwa unaosababishwa na vimelea. 2) Ugonjwa unaosababishwa na viumbe vidogo-vidogo vinavyoondoa sumu ndani ya mfumo wa tumbo na matumbo. 3) Ugonjwa husababishwa na matumizi ya kemikali zenye sumu za asili. Ugonjwa unaosababishwa na chakula - Watu wawili au zaidi ambao wana maabara moja ya kuthibitishwa kwa sababu ya ugonjwa unaosababishwa na chakula (FBD) ambao unahusiana na ugonjwa wa kuambukiza kwa matumizi ya chakula au chakula kimoja. Ugonjwa Unaosababishwa na Chakula - Ugonjwa unaosababishwa na vijidudu au sumu katika chakula. Jambo hilo huitwa pia sumu ya chakula. Chakula kinaweza kuchafuliwa kama matokeo ya utunzaji mbaya wa mazingira (kwa mfano Uoshaji wa mikono mbaya Baadhi ya sumu inaweza kuwepo katika chakula yenyewe (kwa mfano baadhi ya uyoga). Dalili za kawaida huhusisha kichefuchefu, kutapika na au kuhara. Baadhi ya sumu zinazopatikana katika chakula zinaweza kuathiri mfumo wa neva. Ugonjwa wa sumu ya chakula - Ona ugonjwa unaosababishwa na chakula. Thermometer ya Chakula - Thermometer ya kipimo cha chuma inayotumiwa kupima joto la chakula. Kuweka chakula moto <unk> Kuweka chakula moto baada ya kupikwa vizuri au kupasha joto tena. Chakula lazima kiwe na joto la digrii 135 F au zaidi. Vifuniko vya nywele: Vifuniko vya nywele, vifuniko vya nywele au wavu, vifuniko vya ndevu, na nguo zinazofunika nywele za mwili, ambazo zimebuniwa na kuvaliwa ili kuzuia nywele zao zisiwasili na chakula kilichofunikwa; vifaa safi, vyombo, na vitambaa; na bidhaa zisizofungwa za huduma moja na matumizi moja. Utoaji hutumiwa. Kuambukizwa <unk> Kuumia au kuchomwa ambayo ni kuvimba, nyekundu, au ina pus. Kupika upya <unk> Utaratibu wa kufanya chakula baridi kiwe moto. Chakula lazima kiwe cha joto kutoka 41 ° F (5 ° C) hadi 165 ° F (74 ° C) ndani ya masaa mawili. Vimelea <unk> Hizi ni minyoo ndogo ambazo huishi katika samaki, nyama na wanadamu. "Kila chakula kinaweza kuwa na hatari, kama vile chakula cha joto, kinaweza kuwa na ""kiwango cha juu cha joto"" (Celsius - 41 ° F) au ""kiwango cha juu cha joto"" (Celsius - 135 ° F) na inaweza kuwa na hatari ya hatari ya hatari ya hatari ya hatari ya hatari ya hatari ya hatari ya hatari ya hatari." Kwa orodha ya vyakula vinavyohusiana na TCS, angalia Orodha ya TCS. 1) Ni chakula ambacho ni katika fomu ambayo ni edible bila maandalizi ya ziada ya kufikia usalama wa chakula. 2) chakula cha wanyama ni chakula cha wanyama cha mbichi au kilichochemshwa kwa sehemu na mteja anashauriwa 3) Ni tayari kwa mujibu wa variance kwamba ni iliyotolewa. 4 - Inaweza kupokea maandalizi ya ziada kwa ajili ya palatability (ladha upendeleo) au aesthetic (kuonekana), epicurean (ujumla ladha mchanganyiko), gastronomic (mwito kwa mfumo wa kumeng'enya), au culinary (sanaa fomu ya kupikia) madhumuni. Kupika upya - Kupika tena chakula ambacho hapo awali kilikuwa kimechomwa, kisha kukamatwa au kupozwa ili kuua bakteria zinazosababisha magonjwa. Hata wakati chakula kikiwa kimechomwa vizuri, bakteria zaweza kuwapo. Joto chakula kutoka 41 ° F (5 ° C) hadi 165 ° F (74 ° C) ndani ya saa mbili ili kuzuia ukuaji wa bakteria. Sanitize <unk> Hatua ya mwisho ya kuondoa bakteria kutoka nyuso za mawasiliano ya chakula ambazo zimesafishwa tu. Maeneo mengi hutumia suluhisho lililofanyizwa na kijiko kimoja cha maji ya kuchuja kwa lita moja ya maji ili kusafisha vifaa na vyombo. Inaelezea vyakula chini ya kudhibiti muda-joto kwa ajili ya usalama (tazama vyakula uwezekano hatari). Kwa orodha ya vyakula vinavyohusiana na TCS, angalia Orodha ya TCS. Virusi <unk> Virusi ni viini vinavyoweza kuzaliana ndani tu ya chembe iliyo hai. Inahitaji idadi ndogo ya virusi ili kumfanya mtu awe mgonjwa. Virusi vingi huingia kwenye chakula kutokana na ukosefu wa kuosha mikono hasa baada ya kutumia choo na kisha kugusa chakula.