Keeping Food Safe
A disease transmitted to people through food.
A foodborne illness
RTE food
Ready to Eat Food
The most important part of personal hygiene
Handwashing
The 3 High Risk Populations
Preschool age children, elderly people, and people with compromised immune systems
The presence of harmful substances in food.
Contamination
N.S.S.E.H.N
Need Send Sick Employees Home Now
How long should a food handler scrub their hands during handwashing?
20 seconds
Food handlers who do not wash their hands after using the restroom may contaminate food and surfaces with feces from their fingers.
Fecal-oral route
The 4 Food Handling Mistakes
Time-temperature abuse, cross-contamination, poor personal hygiene, poor cleaning and sanitizing
The 4 examples of Biological contaminates.
The most effective way to prevent Time-Temperature Abuse.
Minimize the time food spends in the temperature danger zone 41 - 135 degrees.
TCS foods
Time and Temperature Control for Safety
FAT TOM*
Conditions for Bacteria to Grow
The Big 6 Foodborne Illnesses
Non-typhodial Salmonella, Salmonella Typhi, Shigella Spp., E. Coli, Hepatitis A and Norovirus
FIFO*
First In First Out
Ready-to-eat foods can be stored for ____ days only if held at 41 degrees or lower.
7