Food Safety Glossary

Cross contamination can best be described as_____

• Cold and flu symptons

• Bacteria lying dormant

• the transfer of bacteria

• A warning sign

Detergant are used to

• To sanitize the work area

• To remove grease and dirt

• clean the inside of a fridge

• clean an oven

"Danger zone" is it

• when bacteria are dormant

• when bacteria are active

• when bacteria are killed

• When bacteria multiply

Food poisoning can best be described as

• Illness that occurs when contaminated food is eaten

• Just a 24hr bug

• Needing hospital treatment

• Dizzy spells

Control measures are important because _________

• Crowds will be dispersed

• Food will be unsafe

• Food safety hazards are reduced

• Deliveries will be late

"HACCP" is

• A way of monitoring fridge temperatures

• A system that enables the dishwasher to run efficiently

• A system that controls potential hazards

• Control of chemiocals

Disinfectants help to

• Reduce grease and dirt

• Reduce freezer burn

• Reduce strong smells

• Reduce bacteria to safe levels

Sanitizers are more efficient because it is ______

• A chemical that is poisonous

• Non corrosive

• Detergent and Disinfectant

• Leaves a fresh smell

CIP - stands for

• Cook in pastry

• Clean in place

• Cost in price

• Car in park

COP stands for

• Clean out of place

• cook off partially

• Clean on pedestal

• Count off public