| Introduction -- Chapter 2 -- Chapter 5 -- Lesson Assignments |
During Lesson Two you will focus on two topics: food safety and sanitation, and foodservice tools and equipment.
Chapter 2: Food Safety and Sanitation
Food safety is one of the most critical aspects of food production, storage, preparation, and service. Since almost all consumers are aware of food poisoning problems, most people think of food safety from the viewpoint of illnesses and poisonings, but food safety includes safe practices with equipment by producers, processors, and food service personnel. Chapter 2 identifies ways to reduce the number of food-borne illnesses by discussing proper food handling procedures.
Chapter 2 objectives
After studying this chapter, you will be able to:
- identify the causes of food-borne illnesses;
- handle foods in a safe manner;
- explain and follow a HACCP system;
- take appropriate actions to create and maintain a safe and sanitary working environment.
Chapter 2 topics
- Direct contamination
- biological contaminants
- bacteria
- intoxications and infections
- preventing intoxications and infections
- food
- temperature
- time
- moisture
- acid/alkaline balance
- atmosphere
- parasites
- viruses
- fungi
- molds
- yeasts
- chemical contaminants
- residual chemicals
- food service chemicals
- toxic metals
- physical contaminants
- Cross-contamination
- personal cleanliness
- dish and equipment cleanliness
- pest management
- HACCP systems
- The safe worker
Key terms from Chapter 2
| bacteria | HACCP | pH | ||
| biological hazard | infection | physical hazard | ||
| chemical hazard | intoxication | sanitize | ||
| clean | microorganisms | sterilize | ||
| cross-contamination | parasites | temperature danger zone | ||
| direct contamination | pathogen | viruses |
Related websites for Chapter 2
http://www.restaurant.org/foodhealthyliving/safety/
http://www.nal.usda.gov/foodsafety/
http://extension.oregonstate.edu/fch/food-safety
http://www.dipwell.com/
Yahoo! News, Food Safety articles
