Food-Borne Illness
Moist, protein-rich foods that support the rapid growth of germs.
What are potentially hazardous foods?
When is it necessary to wash your hands?
Everytime your hands or gloves become dirty or contaminated
What is the Danger Zone
41 – 135 degrees
Potentially hazardous foods should not be held in the danger zone for more than____ hours
4 hours
How do you store raw meat in a refrigerator?
On the lowest shelves
Conditions needed for germs to grow
What are ready-to-eat foods?
Foods that won’t be washed or cooked prior to consumption
2. What are the proper 3 ways to thaw food?
Refrigerator, Cold running water, Microwave
What does FIFO stand for?
First in, first out
What is the difference between washing & sanitizing?
Washing = cleans Sanitizing = Kills bacteria you can’t see
Bacteria found in dairy foods, poultry and eggs
Salmonella
True/False – You can touch ready-to-eat foods, with your hands
False
What are the cooking temperatures for Poultry, Ground meats & Seafood?
165, 155, 145
What’s a shellfish tag & how long does it need to be on file?
States where it came from, must be kept on file for 90 days
What is the right concentration for chlorine sanitizing water?
50 and 100 parts per million
4. Virus spread by food workers after not washing their hands
Hepatitis A
True/False – Hand sanitizers are a substitute for hand washing.
False
When cooked food is being held hot, what temp. should it be at to make sure bacteria isn’t multiplying rapidly?
130 degrees
4. True/False You can sell food prepared at home
False – Food for the public must be prepared in a licensed kitchen
What are the 5 steps for washing dishes by hand?
Scrape, Wash, Rinse, Sanitize, Air Dry
Tiny worms or bugs that live in fish and meat
Parasites
When must you stay home from work?
If you feel sick or have a food-borne-illness
No matter what the cooking temp was, when reheating food, you must always heat it to....
165 degrees
True/False – Chips/bread baskets that are left on a table can be re-used.
False – You must throw it away
How can you prevent pests from getting into your food business?
Keep establishment and garbage areas clean, eliminate hiding places and routes of entry and seal all cracks and crevices.