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ServSafe Chapter 2: Forms of Contamination
ServSafe Chapter 2: Forms of Contamination
ServSafe Chapter 2: Forms of Contamination
Tips to prevent bacteria from growing on your food [1]
It’s important to be aware of the way you’re storing and handling your food to avoid foodborne illnesses.. Food recalls, foodborne illnesses and outbreaks have been in the news quite a bit lately
So if you have food, you could also have bacterial growth.. – Bacteria enjoy foods that are neutral to slightly acidic
– Temperature needs to be considered for bacterial growth. Bacteria like temperatures between 40 and 140 degrees Fahrenheit, and this is known as the Temperature Danger Zone (TDZ)
Food Safety Part 2: Temperature Control [2]
– Define TCS food and name two examples of TCS foods.. – Describe the temperature “danger zone” and how exposure time can create an optimal environment for bacteria to grow.
– Demonstrate the proper way to take temperatures of various types of food.. All food can potentially carry harmful bacteria, but some foods are especially conducive to promoting bacterial growth
Food that requires time and temperature control for safety is referred to as TCS food. TCS food has several attributes that make it ideal for bacterial growth, such as moisture, protein, and a neutral or slightly acidic pH.
Food Bytes [3]
The temperature danger zone, 40-140⁰F, indicates the temperatures at which bacteria grow and. no more than 2 hours before properly heating or cooling
and refrigeration is not available at the workplace or. school, the safest action is to purchase milk when lunch
FATTOM is an acronym used to describe the conditions necessary. for bacterial growth: Food, acidity, time, temperature,
Four Steps to Food Safety [4]
Four Steps to Food Safety: Clean, Separate, Cook, Chill. Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.
– Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating.. – Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
– Rinse fresh fruits and vegetables under running water.. – Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate.
Which Food Item Is Ideal For Bacterial Growth? [5]
Bacteria can grow in food especially in conditions favorable to them. But which food item is ideal for bacterial growth? This is the question that I want to clear with you guys.
While some bacteria are beneficial, others can be harmful to your health. After scouring the internet for answers, I thought that I’m going to share what I discovered so far.
TCS food, like dairy products, eggs, meat, and poultry support the growth of bacteria, hence ideal for bacterial growth. Other TCS food items are milk, shellfish, crustaceans, baked potatoes, sprouts, sliced melons, cut leafy vegetables, tofu, and fish.
ServSafe2 Multiple Choice Test [6]
Test Description: Review questions for ServSafe Certification. Instructions: Answer all questions to get your test result.
2) Stocked handwashing stations must have which item?. 3) Is it correct to store towels that are use to clean food spills in a sanitizer solution when they are not in use?
Yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use. Yes, as long as the solution is kept on the shelf above the workstation
Is Sour Cream Healthy? Nutrients and Benefits [7]
Sour cream is made by fermenting cream from dairy milk with lactic acid bacteria. This rich, slightly tart condiment is often used as a topping for tacos and baked potatoes, or to thicken baked goods, sauces, and stews.
This article explains whether sour cream is healthy, exploring its nutrients, benefits, and drawbacks.. Sour cream contains many essential nutrients, but serving sizes tend to be small
A 2-tablespoon (30-gram) serving of regular sour cream provides (. As you can see, regular sour cream is fairly high in fat and calories.
How To Tell If Sour Cream Is Bad & How Long Does Sour Cream Last? [8]
How To Tell If Sour Cream Is Bad & How Long Does Sour Cream Last?. Important Note: When you buy through our links, we may earn a commission
Content, pricing, offers and availability are subject to change at any time – more info.. If you have a tub of sour cream sitting in the fridge and you are wondering if it is still suitable to use, it is valuable for you to know how to tell if sour cream is bad, given that sour cream is a perishable food item.
Sour cream can last anywhere between one to two weeks if stored in a refrigerator. Sour cream generally goes bad if it has been exposed to heat.
The Difference Between High-Risk and Low-Risk Foods [9]
As a food handler, you should know the difference between high-risk and low-risk foods, and how to work with each safely.. Food handlers have many responsibilities when working with food
In the context of food safety, different foods are classified as either high risk or low risk. In this article, we’re going to look at the difference between high-risk and low-risk foods, and give you the best tips on how to handle these items to ensure food is safe, regardless of the stage in the food handling process.
potentially hazardous foods) are foods that provide the ideal conditions for bacterial growth, which means they are at a greater risk of causing food poisoning if they become compromised.. High-risk foods are characterized as generally moist, high in protein or starch and with a neutral pH (low to medium acidity)
13 Ways You’re Ruining Your Homemade Sour Cream [10]
Homemade sour cream is a fun, delicious, and cost-effective alternative to the store-bought version, and there are many benefits to making your own sour cream. It’s economical and allows you to take advantage of any surplus cream supply
But by far the biggest advantage to making sour cream at home is the superior taste and texture.. When you make sour cream at home, you get a finished product that is exactly what you want
By choosing the ingredients you prefer, you can influence the sour cream’s character and select nuanced notes of grassy, buttery, fresh, neutral, or pungent cream. assuming you avoid these common blunders that can ruin your homemade sour cream.
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review [11]
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review. The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams
In order to visualize these bacterial colonies and the environments surrounding them, microscopy techniques are used. The use of various microscopy methods allow for the rapid detection, enumeration, and distribution of starter, non-starter and pathogenic bacteria in dairy foods
Further study is needed in relation to the development of micro- gradients and localized ripening parameters in dairy products due to the location of bacteria at the protein–fat interface. Development in the area of bacterial discrimination using microscopy techniques and fluorescent dyes/tags is needed as the benefits of rapidly identifying spoilage/pathogenic bacteria early in product manufacture would be of huge benefit in relation to both safety and financial concerns.
Introduction to the Microbiology of Food [12]
The tiniest life forms are bacteria, yeasts, molds, and viruses, termed “microorganisms” because of their size (micro meaning small and organism meaning living being).. Bacteria are the most important microorganisms to the food processor
There are thousands of species of bacteria, but all are single-celled and fall into three basic shapes: spherical, straight rods, and spiral rods. To see them, you need a microscope that magnifies about 1000-fold
Under ideal conditions, this doubling may occur as frequently as every 15 minutes, so that within 5 hours there will be more than a million cells from the original single cell. If there are 1000 original cells instead of a single one, there will be over 1 billion cells in 5 hours.
Sources
- https://www.canr.msu.edu/news/tips_to_prevent_bacteria_from_growing_on_your_food#:~:text=Bacteria%20enjoy%20foods%20that%20are,vegetables%2C%20meat%20and%20some%20fruits.
- https://www.virtuallabschool.org/focused-topics/essentials-in-child-care-food-service/lesson-6#:~:text=Bacteria%20tend%20to%20grow%20in,meats%2C%20milk%2C%20and%20vegetables.
- https://www.healthcare.uiowa.edu/fns/Nutritional/Food%20Bytes/2013-05.htm#:~:text=FATTOM%20is%20an%20acronym%20used,components%20needed%20by%20the%20bacteria.
- https://www.cdc.gov/foodsafety/keep-food-safe.html#:~:text=Chill%3A%20Refrigerate%20promptly.,food%20out%20before%20it%20spoils.
- https://marvelouschef.com/which-food-item-is-ideal-for-bacterial-growth/
- https://reviewgamezone.com/mc/candidate/test/?test_id=58724
- https://www.healthline.com/nutrition/is-sour-cream-healthy
- https://cookgem.com/how-to-tell-if-sour-cream-is-bad-how-long-does-sour-cream-last/
- https://blog.userve.com/us/the-difference-between-high-risk-and-low-risk-foods
- https://www.tastingtable.com/1254679/ruining-sour-cream/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4332360/
- https://aggie-horticulture.tamu.edu/food-technology/food-processing-entrepreneurs/microbiology-of-food/
