Glossary of Culinary Arts ServSafe Final Test

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time/temperature abuse
food has been time-temperature abused any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms.
3 types of contamination
physical, chemical, biological
potentially hazardous foods
FATTOM: food, low acidity, time, temperature, oxygen, moisture
contamination vs. cross contamination
The presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduces by humans or the environment. vs. Occurs when microorganisms are transferred from one surface to another.
3 ways food becomes unsafe
time/temperature abuse, cross-contamination, poor personal hygiene
danger zone
The temperature rance between 41° F and 140° F (5° C and 60° C) within which most foodborne bacteria grow and reproduce.
water activity
The amount of miosture available in food for microorganisms to grow. Potentially hazardous food as water (aw) values of .85 or above.
4 phases of bacteria growth
lag- when bacteria first meets food
log- expansion
stationary- no food is left, as many are growing as dying
death- population dies
foodborne illness examples
clostriduim perfringens, bottulism, staph
generally regarded as safe
ciguatera/scombroid poisoning
caused by time/temperature abuse, toxin histamine
food allergies
peanuts, shellfish, dairy, wheat, nut trees, soy products
to prevent contamination
personal hygiene, proper attire, handwashing,
flow of food 7 steps
recieve, store, prep, cook, hold, cool, serve
bi-metallic: immersion probe, surface probe, penetration probe, air probe, infrared probe, and infrared
ways to take temperature
between objects, insert in object, wrap around object, place between solid objects
ice method, boiling point method
acceptable temperatures for beef, lamb, pork
41, cherry red (beef), light red (lamb), pink (pork)
acceptable temperatures for chicken
no discoloration, firm, should spring back, below 41
acceptable temperatures for fish
bright, firm, red gills, clear eyes, smells like the ocean
acceptable temperatures for shellfish
alive, firm, closed shells, smells like ocean 45 or lower
acceptable temperatures for eggs
45 of lower, undamaged, clean

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