The DANGER Zone
The temperature range of the danger zone
4°C – 60°C (40°F - 140°F)
used to check the concentration of sanitizing solutions to ensure they are within the proper range for effectiveness.
These strips change color based on the concentration of the sanitizer and are compared against a color guide to confirm the strength.
There are three components in the cycle of transmission and contamination, what are the three components?
1. Food Handler
2. Food
3. Equipment
Microorganisms that make us sick are called
Pathogens
What are the four different type of microorganisms?
1. Viruses
2. Parasites (protozoa and helminths)
3. Fungi (moulds and yeasts)
4. Bacteria
_______ is not a proper indicator of doneness
What is colour
BONUS: What is the only way to be sure food has been cooked to a safe internal temperature?
The purpose of sanitizing is to
reduce harmful micro-organisms to safe levels
Under Canadian regulations, allergens must be declared in plain language within this part of the packaging.
What is the ingredient list (or Contains statement)?
True or False: Bacterial illnesses are the most common type of food-borne illness
TRUE!
What is the difference between bacterial infection and bacterial intoxication?
Infection: Caused by eating food contaminated with bacterial pathogens
Intoxication: It’s not the bacteria itself that makes a person sick, but what the bacteria produces
Bacteria produces a toxin that makes the consumer sick
What are proper cold and frozen food storage temperatures, and WHY are they important?
Keep cold foods cold 4 C (40 F) or lower
Keep frozen meats at -18°C (0°F) or colder.
It slows growth of bacteria and kills parasites and their eggs
What is the difference between cleaning and sanitizing?
Cleaning: Removes visible dirt, grease, and food particles from a surface but does not necessarily kill bacteria or remove all allergens.
Sanitizing: Reduces bacteria, pathogens, and allergens to safe levels, typically using a chemical sanitizer, which helps prevent contamination and allergic reactions.
1. very hot water at least 77°C (171°F)
2. approved chemicals mixed with water at least 24°C (75°F)
What is the difference between direct and indirect cross contamination?
Direct: happens when contaminated food touches or drips onto another cooked or ready-to-eat food
Indirect: happens through using the same equipment or utensils to handle raw food and then cooked food
What is the difference between pathogens and spoilage organisms?
Pathogens are odourless and tasteless but cause disease
Spoilage organisms do cause odours and off-tastes, but may or may not cause disease
Potentially hazardous foods have all three of these characteristics:
1. High in Protein
2. High in Moisture
3. Neutral pH (between pH of 4.5 to 7.5)
Foods must be cooled from _______ within 2 hours and ________ within 4 hours
60 C - 20 C (140°F – 70°F) within 2 hours
20 C – 4 C (70°F – 40°F) or less within 4 hours
BONUS: Total cool time must not exceed _____ hours
How do you make a 100ppm concentration using chlorine-based products?
Mix 2mL (about half a teaspoon) of household bleach with 1L of clean water
Swabbing a surface after cleaning to test for allergen residue is an example of this type of monitoring?
Environmental monitoring (allergen verification)?
This anaerobic, spore-forming bacterium produces a neurotoxin and is associated with improperly canned foods.
Clostridium botulinum
What is a spore?
A spore is the resting stage of some live bacteria
During stressful conditions, some bacteria can protect themselves by forming a protective outer shell called a spore!
When favourable conditions return, bacteria growth and dividing resumes.
Food can be safely thawed in 4 ways ... NAME THEM!
1. In the refrigerator at 4°C (40°F) or less
2. In the microwave (use caution)
3. Under running COLD water over plastic wrapped item
4. Cooking from the frozen state
What are the three methods of dishwashing a food premises might use?
1. 3-compartment sink manual dishwashing (when customers provided multi-use utensils)
2. 2-compartment sink manual dishwashing (when customers provided single-use utensils)
3. Mechanical dishwashing (dishwasher)
In Canada, there are 11 priority food allergens, NAME THEM
1. Eggs
2. Milk
3. Mustard
4. Peanuts
5. Crustaceans and molluscs
6. Fish
7. Sesame seeds
8. Soy
9. Sulphites
10. Tree Nuts
11. Wheat and triticale
Name the primary pathogens to be aware of when working with raw chicken.
Salmonella and Campylobacter
What do bacterial pathogens need to grow?
(hint: think FAT TOM)
Food (water and protein)
Acidity (pathogens grow best in low acidity environments)
Temperature (danger zone)
Time (2 hour rule)
Oxygen (can be aerobic or anaerobic)
Moisture (need water to grow)