Cross Contamination
What is cross contamination?
It is when something that is hazardous meets food making it hazardous. It usually contains bacteria.
What do we use to sanitize the countertops?
Sanitizing spray or Lysol found underneath every kitchen.
What temp do you cook steak to?
What temp do you cook Thanksgiving Turkey to?
What temp do you cook sausage to?
145
165
155
How long should you wash your hands for?
15-20 seconds
What is a foodborne illness?
An illness you get from eating contaminated food.
What is the difference between cross contamination and cross contact?
Cross contact deals with allergens and is only hazardous to those with the allergy.
Cross contamination is hazardous to everyone.
What do we not use to sanitize the counter tops?
Anything on the laundry shelf that is used for removing stains or any other cleaning spray not meant for sanitizing.
What temp to you reheat food to?
What temp do you hold food at?
165
140
Why is it important to put your hair up?
To prevent hair in your food and food in your hair as well as preventing your hair from getting caught in equipment.
What is the most common foodborne illness?
Norovirus
What is the proper order to store food in the fridge?
Prepared food/RTE, Fresh fruits/veggies, Fish, whole cuts of meat, ground meats, poultry
List two items that can be hazardous if placed in the kitchen during lab.
Chair, extension cord
List three items that are immune to the Danger Zone.
Flour, Sugar, Bananas, Peanuts, Raw Potatoes, Onions
Why are closed toed shoes necessary in the kitchen?
To help protect the feet from unknow dangers such as a falling knife or hot food.
List three signs that you might have a foodborne illness.
Vomiting, Upset stomach, the runs,
List all of the big eight.
Fish, Shellfish, Peanuts, Tree nuts, Dairy, Soy, Eggs, and Wheat
What does a lab day look like?
Come in and start the before lab checklist.
Once instructions are given work with group to complete lab on time and fill out lab planning sheet.
Clean the kitchen completely before having the assigned student to check it off then the teacher.
Explain what the Danger Zone is.
The danger zone is the zone in which bacteria grows best. 41-139 degrees. Food can only be here 4 hours before being thrown out.
In industry why is it important not to wear finger nail polish or fake nails?
They can fall off or chip off into the food.
What are the four most common foodborne illnesses?
Salmonella, E-coli, Norovirus, Hep-A
Give me an example of cross contamination and an example of cross contact.
Veggies and chicken on the same cutting board
Peanut butter and Jelly sandwich
What are the 5 industry steps to washing dishes?
Scrape, Wash, Rinse, Sanitize, Air Dry
How do you properly cool food down?
4 hours to get food to 70 degrees
2 hours to get it out of the danger zone
In industry, describe how they want you to dress.
Closed toed shoes, apron/chefs coat, pants with no holes, hair up in a hat or hair net, little to no make up or jewelry.
What can you do to prevent a foodborne illness? Give three examples
Practice good personal hygiene, wash your hands, avoid cross contamination, sanitize properly, wash dishes properly