Types of Contamination
What is a physical hazard?
A physical hazard is a foreign object that can injure someone if eaten, such as glass, metal, jewelry, or bones.
What should be done to food before serving?
Food should be inspected and prepared safely before serving, using clean utensils and avoiding bare-hand contact.
How many people get sick from foodborne illnesses each year?
About 1 in 6 Americans (≈48 million people) get sick from foodborne illnesses each year.
How long should handwashing take?
Handwashing should take at least 20 seconds.
What is considered a high-risk population?
High-risk populations include the elderly, young children, pregnant women, and immunocompromised individuals.
What types of pathogens can cause foodborne illness?
Pathogens includes bacteria, viruses, parasites, fungi, and toxins.
What is the safe temperature range for cold TCS foods?
Cold TCS foods must be held at 41°F or below.
What is a foodborne outbreak?
A foodborne outbreak is when two or more people get sick with the same symptoms after eating the same food at the same place.
What should you do if chemicals are spilled?
If chemicals spill, clean immediately, keep away from food, and follow safety procedures.
What is FIFO in food storage?
FIFO stands for First In, First Out — use the oldest products before newer ones
What are biological hazards?
Biological hazards are microorganisms such as bacteria, viruses, parasites, and fungi that can make people sick.
What is the best way to thaw food?
The best way to thaw food is in the refrigerator. (Other safe methods: under cold running water, microwave if cooked immediately, or cooking from frozen.)
How does food become dangerous?
Food becomes dangerous through purchasing from unsafe sources, time-temperature abuse, cross-contamination, poor hygiene, or improper cleaning/sanitizing.
How often should sanitizing solutions be tested?
Sanitizing solutions should be tested regularly throughout the day to maintain proper strength (often with test strips).
Name two common food allergies
Two common food allergies are milk and peanuts. (Other major allergens: eggs, soy, wheat, tree nuts, fish, shellfish, sesame.)
Name three types of contaminations.
The three types are biological, chemical, and physical.
What is the recommended temperature for cooking chicken?
Chicken must be cooked to 165°F.
What is the "Big 6" in foodborne illnesses?
The “Big 6” are E. coli, Shigella, Salmonella Typhi, Nontyphoidal Salmonella, Hepatitis A, and Norovirus.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt, food, and debris; sanitizing kills/reduces pathogens to safe levels.
What are TCS foods?
TCS foods are foods that require Time and Temperature Control for Safety (e.g., meat, dairy, cooked rice, beans, tofu, cut fruits/vegetables).
What is cross-contamination and give an example?
Cross-contamination is when hazards are transferred from one food or surface to another. Example: Using the same cutting board for raw chicken and salad.
Describe the two-stage cooling process.
The two-stage cooling process requires:
Then cool from 70°F → 41°F within an additional 4 hours (total ≤ 6 hours).
What are the symptoms of foodborne illness?
Symptoms include diarrhea, vomiting, stomach cramps, fever, and jaundice
What are the steps in using a 3-part sink?
Steps for using a 3-compartment sink:
Wash in hot soapy water.
Rinse in clean hot water.
Sanitize (chemical or hot water).
Air dry.
Why is it important to wash hands frequently?
Frequent handwashing prevents the spread of germs and foodborne illnesses.