Foodborne Illness
The most causes of foodborne illness are caused by what contaminant?
What are bacteria?
Raw chicken juice drips directly onto lettuce in the fridge. State the type of contamination.
What is direct contamination
This stock rotation rule means using the oldest suitable supplies before newer ones.
What is First in First Out. (FIFO)
The temperature range known as "the DANGER ZONE".
What is between 4°C and 60°C
What is the acronym for how to use a fire extinguisher and what does it stand for?
What is PASS
Pull tab, Aim nozzle, Spray fluid, Sweeping motion
These three groups face greater risk from foodborne illness.
Who are children, pregnant individuals, and the elderly (people with weakened immune systems)
A student sprays cleaner beside an uncovered bowl of salad. Name the contamination type.
What is chemical contamination
A vacuum-packed food is left at room temperature. Explain why vacuum packaging does not remove the need for temperature control.
What is that some dangerous bacteria can grow without oxygen?
A large container of cooked food is cooling too slowly. Provide two methods that reduce its time in the DANGER ZONE.
What are dividing it into smaller portions in shallow pans, using an ice bath, or stirring with a cooling wand?
Accept any two.
Before preparing food, a cook checks their clothing, hair, hands, and any cuts. Name five personal hygiene practices they should follow.
What are any five of the following:
Wear a clean apron; tie back long hair; avoid latex gloves; avoid jewelry; cover cuts; avoid nail polish; keep fingernails short; wash hands often; or cover a beard with a snood.
The acronym FATTOM names the six conditions affecting bacterial growth. What are they?
What is food, acidity, temperature, time, oxygen, and moisture
Name the three parts of the cycle of transmission.
What are the (1) Food, (2) Food Handler, and (3) Environment
Food items that are not easily spoiled or contaminated
Chicken should be cooked to this internal temperature.
What is 74°C
The proper placement of your fingertips when cutting vegetables.
What is "the claw" or curled under around the food so that they are not in the line of danger
Some bacteria form these protective structures, which can survive harsh conditions and later produce active bacteria.
What are spores
Chefs avoid gloves made from this material because it is a common allergen.
What is latex
List three factors that promote food spoilage.
What are:
Foreign Objects
Insects, Birds, and Rodent Damage
Physical Changes to Food
Enzyme Action
Growth of microorganisms
Chemical Changes
Name three safe food thawing methods.
What are thawing in the refrigerator, in cold water, or in the microwave?
A small pan grease fire starts. Name two actions to take and one action to avoid.
Turn off the heat and cover the pan with a lid or baking sheet
Never pour water on it
These microbes can be present in food but do not multiply in it.
What are viruses
A cook’s nail polish chips into a bowl of dough. What type of contamination is this?
What is physical contamination
Raw meat should always be stored on this refrigerator shelf.
What is the bottom shelf
Leftovers must be reheated rapidly to at least this internal temperature before being served or hot-held.
What is 74 degrees C.
The location of the fire extinguisher in the classroom.
At the front of the classroom, next to the entrance