SPFM Module 7 Vocab

Cross-Contamination is:

• period of time sanitizer must be in contact to work properly

• the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food

• a surface of equipment or a utensil with which food normally comes into contact

• anything hands touch that is not a food contact surface but could still introduce contamination to food

Heat or chemical that destroys pathogenic microorganisms to safe levels is:

Period of time sanitizer must be in contact to work properly is:

• contamination

• test strips

• Contact/exposure time

• Sanitizer

Food-contact surface is a surface of _____________ or a utensil with which food normally comes into contact.

details of cleaning to be carried out by specified people at specified intervals and times

• cleaning aid

• cross-contamination

• contact/exposure time

• Master Cleaning Schedule

Hand-contact surface is anything _____ touch that is not a food contact surface but could still introduce contamination to food

Contamination is the presence of substances in food that can be ______ to humans 

Cleaning is the removal dirt and food residue from surfaces of equipment and utensils

• True

• False

Sanitizing reduces the number of disease-causing ____________ on equipment and utensils to acceptable public health levels

• raw food

• sickness

• microorganisms

• dirt

used to monitor concentration of chemical sanitizer and pH