Food-borne Illness
These are two (2) senses that may not be relied upon to determine if a food is safe to eat.
What are? Sight/vision; Smell; Taste
Note: Food does not have to be spoiled/decayed/rotten to be contaminated.
This is the most important rule of personal hygiene for food handlers.
What is WASH HANDS properly and often?
Note: Hand washing stations should allow staff to conveniently wash their hands when necessary.
These should always be used to check that a commercial sanitizing solution has been prepared properly.
What are test strips?
Note: Follow manufacturer's directions when preparing and using sanitizer.
Referred to as the DANGER ZONE, this is the range of temperatures in which bacteria thrive the most.
What is 41°F to 135°F? (per updated food code)
Note: COLD food should be received and kept at 41°F or lower; HOT food should be received and kept at 135°F or higher.
Before cutting, eating, or cooking fresh produce, wash it thoroughly with this.
What is running water?
Note: Washing with soap or commercial produce washes is not recommended.
These are two (2) of several reasons why seniors are at higher risk of food-borne illness.
What are? Chronic diseases & medications; Weakened immune system; Slower intestinal tract function; Decreased stomach acid; Malnutrition
These are two (2) of the food items that congregate diners may leave meal site with.
What are? Unopened milk (remind them to refrigerate immediately); Fresh fruits; Baked desserts; Wrapped breads
Note: Never allow diners to leave site with foods that the caterer cooked in bulk (entree/starch/veg).
These are two (2) instances when you should clean and sanitize any utensils, equipment, and surfaces that come into contact with food (eg, cutting board).
What are? Before and after preparing food on the surface; Between preparing different foods; When you are interrupted during a task; EVERY FOUR (4) HOURS during continuous use
These are two (2) instances when the temp of all hot and cold food items should be taken.
What is? Upon arrival at site; Every two (2) hours during holding; At serving
Note: Discard potentially hazardous cooked foods if they have been in the Danger Zone for more than FOUR (4) HOURS.
These are two (2) ways to safely thaw foods.
What are? In the refrigerator; In the microwave; In the sink under cold running water
Note: Do not thaw food on the countertop.
These are three (3) of the Big Five pathogens that cause most food-borne illness.
Note: Micro-organisms (aka microbes) are living beings that are not detectable by the human eye. Micro-organisms that cause disease are called pathogens.
These are three (3) of the symptoms of food-borne illness that would exclude a food handler from work.
What are? Vomiting; Diarrhea; Fever; Sore throat; Pustular (infected) lesions; Jaundice
Note: Report symptoms to the Person-in-Charge.
These are the steps to follow in order to CLEAN (remove visible dirt) and to SANITIZE (kill germs you can't see).
What are? 1. Scrape or remove food from surface; 2. Wash surface with hot soapy water; 3. Rinse surface; 4. Use sanitizing solution; 5. Allow surface to air dry
When reheating food, it should be reheated to this temp for this number of seconds.
What is 165°F for 15 seconds?
Note: Hot-holding equipment such as steam tables or chafing dishes should not be used to reheat foods.
These are two (2) possible signs of botulism in food containers.
What are? Leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; canned food with milky liquid that should be clear; can or jar that spurts liquid when opened
Note: Discard food showing any one of these botulism warnings.
This virus is very contagious and is the most common cause of acute diarrhea in the U.S. It can be spread through Ready-to-Eat foods touched by infected food workers.
What is Norovirus?
These are four (4) of many times when you must wash your hands.
refer to separate list
The unintended presence of a harmful substance or micro-organism is called this.
What is contamination?
When temping a food, insert thermometer into thickest part of food and wait this number of seconds.
What is 15 seconds?
Note: Also take another reading in a different spot. For thin foods, insert stem/probe into food 3-4 pieces thick.
These are two (2) ways to avoid burning/scalding in the kitchen.
What are? Keep handles of pots turned inward towards the stove; Don't carry pots of hot water - use colander or strainer to carry; Use oven mitts to remove hot pans from oven; Be careful lifting lids from hot food; Don't leave cooking food unattended; Turn off the stove and oven after food is finished cooking
This bacteria is linked with chicken and eggs. Do not rinse raw chicken because it does not remove this bacteria and it may lead to cross-contamination in the kitchen.
What is Salmonella?
These are the steps to follow in hand-washing.
What are? 1. Run hot water and moisten hands; 2. Apply soap; 3. Vigorously scrub hands for at least 20 seconds (between fingers, under fingernails, etc.); 4. Rinse hands with running water; 5. Dry hands thoroughly with a single-use towel; 6. Use towel to turn off faucet
These are two (2) ways to prevent the unintended spread of pathogens from raw meat to another food or surface (aka cross-contamination).
What are? Keep raw meat & its juices away from RTE foods; Use one cutting board for fresh produce and a separate one for raw meat; Always wash hands (and change gloves), cutting boards, and utensils with hot soapy water after they come in contact with raw meat; Wash pot holders/cloths/aprons regularly; When stocking refrigerator, place raw produce and RTE foods on top shelves and place raw or defrosting meats on bottom shelves to prevent dripping
This is how often refrigerator and freezer temps should be taken and logged.
What is DAILY?
Note: Refrigerator should be set at 40°F or lower; Freezer should be set at 0°F or lower.
In order to calibrate a thermometer: Fill a tall glass with ice, add tap water, and insert stem/probe so that the sensing area is completely submerged. Then wait this long before taking reading.
What is 30 seconds or until the indicator stops?
Note: Calibrate to 32°F.