Illness
What is a foodborne illness?
An illness caused by eating contaminated food.
What is a physical contaminant?
A foreign object in food, such as glass, hair, or metal.
How long should you wash your hands?
At least 15-20 seconds
What is the temperature danger zone?
41- 135
What is cleaning?
Removing food, dirt, and other debris from a surface.
What is a foodborne illness outbreak?
Two or more people getting the same illness from the same food or drink.
What is a chemical contaminant?
A harmful chemical that gets into food.
Name two times when food handlers must wash their hands.
After using the restroom, before preparing food, after touching raw meat, or after taking out trash.
What does FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, and Moisture.
What is sanitizing?
Reducing pathogens on a clean surface to safe levels.
Name four types of pathogens.
Viruses, bacteria, parasites, and fungi.
What is biological contamination?
Contamination caused by harmful organisms or their toxins.
Why are fake or painted nails a bad idea in a kitchen?
Pathogens spread under polish or fake nails.
What does FIFO mean?
First In, First Out
Where should cleaning chemicals be stored?
Away from food, equipment, and food-contact surfaces.
Why are young children and older adults at higher risk for foodborne illness?
Their immune systems may be less able to fight illness.
What is cross-contact?
When an allergen is accidentally transferred to food that should not contain it.
What should a food handler do with a bandage on their hand?
Cover it with a waterproof bandage and a glove.
What is the minimum internal temperature for poultry?
165
What is the name of one of Pettys kids?
Max and Violet
What is Ms. Petty's favorite animal?
Cats.
What is the difference between cross-contamination and cross-contact?
Cross-contamination spreads harmful pathogens; cross-contact spreads food allergens.
Why should ready-to-eat food be handled with gloves or utensils instead of bare hands?
To prevent contamination from hands.
How quickly must cooked TCS food be cooled from 135°F to 70°F, and then to 41°F?
Within 2 hours to 70°F, and within a total of 6 hours to 41°F.
What surfaces should be cleaned and sanitized at the end of the lab?
All surfaces: stovetop, counters, tables.