Food Safety
Microorganisms that cause illness.
What are pathogens?
The temperature water should be when washing hands.
What is as hot as you can comfortably stand?
Two or more people get the same illness after eating the same food.
What is a foodborne-illness outbreak?
This item reduces pathogens on a surface to safe levels
What is sanitizer?
Pathogens grow well in food that has a temperature between this range.
What is 41°F and 135°F (5°C and 57°C).
If items are in constant use, all food-contact surfaces need to be cleaned and sanitized after this amount of time.
4 hours.
The 3 High-Risk Population groups?
Who are the elderly, pre-school age children and the immunocompromised?
The 4 types of cleaners used in the kitchen.
What are detergents, delimers, degreasers, & abrasive cleaners.
What does FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, & Moisture.