Plus one
Name 3 contaminates
Physical, biological chemical
What personal behaviors of food handlers contaminate food
touching face, hair, or body
not washing hands
open wounds
having diarrhea, vomiting, jaundice
what is FIFO
First in First out
food rotation system
What is the difference between cleaning and sanitizing
cleaning removes food and dirt from surface
sanitizing reduces pathogens to a safe level
How should food handlers keep their nails
short and unpolished
Sickness caused by eating food that contains a contaminate is known as
Foodborne illness
how long should wash your hands
at least 20 seconds
sing happy birthday 2x
What is the minimum internal temperature of poultry
165
What is NSF and what does it do
National Sanitation Foundation
creates standards for for restaurant and foodservice equipment.
where should raw poultry be placed in the refrigerator
bottom shelf
Six things bacteria/pathogens need to multiply
what is :food acid temperature time oxygen moisture
what are personal cleanliness practices
bathing, washing hair. wearing clean clothes to work
removing all jewelry before beginning to work
what methods to cool food quickly
divide food into smaller containers
use frozen cooling wands
use ice water bath
What are the 2 methods methods of
sanitizing dishes
heat and chemical
where should ready to eat food be placed in the refrigerator
top shelf
Bacteria
covering hair, wearing clean clothes
what is the best thermometer to use when taking food temperature
bimetallic
What is HACCP
Hazard Analysis Critical Control Points
a food safety management system
how should food be labeled if stored out of its original container
contents and date
What are the 4 pathogens
Parasites, bacteria, mold, virus
What is the proper way to handle ready to eat food
use gloves, tongs and deli tissue
What are TCS foods and what is TCS
ready to eat foods
Time/Temperature control for safety
What is the Temperature Danger Zone
41-135
How do you prevent allergens from being transferred to food
clean and sanitize utensils before use.