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Name_____________________________Date__________________Period_____ 1.01 II Safety and Sanitation Key Terms Directions: Use the chart below and in your words use state adopted texts, “Food for Today,” pp278-292 or “Guide to Good Food,” pp. 114-127 or the Internet, to define the following terms. Place definitions in your notebook for study purposes. 1. Foodborne illness 2. Food safety 3. Food sanitation 4. Salmonella 5. E-coli 6. Campylobacter 7. Norwalk virus 8. Sanitizer Foods I Unit A-Food Preparation, Processes and Methods 1.01 II Safety and Sanitation Key Terms Page 2 9. Cross contamination 10. USDA 11. Temperature danger zone 12. Chronic conditions 13. Non-porous 14. Food-grade metal 15. Nonconductive material 16. Antiseptic 17. Sterile bandage 18. Abdominal thrust 19. TCS Foods I Unit A-Food Preparation, Processes and Methods 1.01 JJ Safety and Sanitation Key Terms Key Directions: Have students to complete the chart below and in their words using state adopted texts, “Food for Today,” pp278-292 or “Guide to Good Food,” pp. 114-127 or the Internet, define the following terms. Place definitions in their notebook for study purposes. 1. Foodborne illness A disease transmitted by food. 2. Food safety Food safety is how food is handled to prevent foodborne illness. 3. Food sanitation Food sanitation is the cleanliness of equipment and facilities. 4. Salmonella Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs. 5. E-coli Foodborne illness caused by bacteria found in raw or undercooked ground beef. 6. Campylobacter Foodborne illness caused bacteria found in undercooked meats, unpasteurized dairy and untreated water. 7. Norwalk virus Foodborne illness caused by a virus found in untreated water sources. 8. Sanitizer A substance or preparation for killing germs, designed for use especially on food-processing equipment. Foods I Unit A-Food Preparation, Processes and Methods 1.01 JJ Safety and Sanitation Key Terms Key (page 2) 9. Cross contamination The passing of bacteria, microorganisms, or other harmful substances improper cleaning of equipment, procedures, or products such as using the same cutting board for poultry and vegetables without proper cleaning and sanitation. 10. USDA United States Department of Agriculture 11. Temperature danger zone Temperature zone in which bacteria grow. 12. Chronic conditions A disease that is long-lasting or recurrent. 13. Non-porous Surface that is impenetrable. 14. Food-grade metal Metal that is approved to hold food items. 15. Nonconductive material Metals that do not transmit electric currents. 16. Antiseptic A substance which kills or retards the growth of microorganisms, especially when used for protection against infection. 17. Sterile bandage A bandage that is free from dirt and germs. 18. Abdominal thrust Exerting pressure on a victims abdomen to alleviate choking. 19. TCS Time, temperature control for safety Foods I Unit A-Food Preparation, Processes and Methods