Cross-Contamination
HACCP
!!ALL ACTION!!
FBI
Handwashing
Time Temp. Control
100
T or F:
Using the same cutting board for cutting vegetables and raw meat is okay.
What is FALSE
100
Stands for
What is Hazard Analysis Critical Control Point
100
Demonstrate hand washing steps and say out loud as you go.
1. Warm water
2. Soap lather 10-15 sec
3. Rinse warm water
4. Dry with paper towel
100
FBI stand for
What is Foodborne Illness
100
Type of water to use
warm, 100 degrees or up
100
TDZ
What is temperature danger zone
200
Definition of cross-contamination
When pathogens spread from one surface or food to another.
200
Amount of Principles
What is 7
200
Color the thermometer to show the TDZ
41 F - 135F
200
How can one get a foodborne illness
What is cross-contamination, eat raw/undercooked meat, bad hygiene
200
Number of steps in hand washing
what is 4
200
2 ways to calibrate a thermometer
Ice point method
Boiling point method
300
One of the three ways to prevent cross-contamination.
What is
- workstations, cutting boards, and utensils are clean and sanitized
- Not allowing RTE foods on surfaces the same as raw meats
- Make sure chemicals are stored correctly, surfaces are cleaned and sanitized in between raw foods, all foods prepared at separate times.
300
Point of HACCP
What is identifies major hazards at specific points within a food flow through operation
300
Connect the food to the correct temp.
165 to poultry
155 to ground beef
145 to roast/seafood
135 to hot hold service
300
3 most common pathogens
What is bacteria, virus, and parasite
300
Paper towel or hand towel, why
What is paper towel bc it prevents germs and pathogens from spreading and being shared.
300
Where is the sensing area of a thermometer?
400
Cross-contamination can cause....
What is foodborne illness
400
Contaminates HACCP identifies.
What is biological, physical, chemical
400
Act out each letter in FATTOM stands for starting with what Mrs. Lewis tells you to.
Food
Acidity
Time
Temperature
Oxygen
Moisture
400
Highest risk of FBI
- pregnant women
- elderly
- those with a chronic illness
400
Difference between cleaning and sanitizing
Cleaning removes food and other dirt from a surface
Sanitizing reduces pathogens
400
What range in TDZ do pathogens grow very well at?
70-125 degrees F
500
DAILY DOUBLE
Order to prevent cross-contamination in storage.
What is the order based off?
What is RTE, seafood, whole cuts beef and pork, ground meat/fish, whole and ground poultry
Based on minimum internal temperatures
500
HACCP system based upon?
What is written plan that considers an operations menus, guests, equipment, processes, and operations
500
!!!!GOTTCHA!!!
Be smart about this
Sing who your favorite teacher is
Mrs. Lewis
500
Contract from?
Listeria
Salmonella
Deli meat, unpasteurized milk
Raw meat, poultry, eggs, contaminated water
500
When to wash hands
What is before food handling, after restroom, in between RTE and raw meats
500
Holding foods need to be checked every ____hours
What is 4 hours