Introduction to food safety
What does the Acronym FAT TOM stand for?
F
Food to grow , bacteria need an energy source carbohydrates such as baked potatoes and protein such as beef are examples . ( pg . 105 )
A
Acidity bacteria grow best in food that contains little or no acid, an example of food with a lot of acid lemons . food items with little acid includes chicken and cooked corn ( pg 105 )
T
Temperature : bacteria grows well in foods that has a temperature between 41 F and 135 F ( 5 c and 57 C ) is a danger zone . ( 105 )
T
Time : bacteria needs time to grow the more time bacteria spends in the temperature danger zone the more opportunity they have to grow to unsafe levels ( 105 )
O
Oxygen : some bacteria need oxygen to grow others grow when oxygen is not there for example some bacteria that grow without oxygen would grow quickly in a pot of cooked rice . ( pg 105 )
M
Moisture : bacteria need moisture in food to grow . for example tomatoes and melons have a large amount of water in them , which mean that they can easily support the growth of pathogens .
12 most likely unsafe TCS foods
Baked potatoes
Fish
Cooked rice , beans , vegetables
Pork, beef , lamb
Milk , dairy products
Poultry
Eggs
Tofu , soy protein , synthetic
Sliced melons cut tomatoes , cut leafy greens
Sprout seeds
Shelfishes , crustaceans
Untreated garlic - oil mixture
What is the difference between an herb and a spice?
*Herbs are leaves of stems or flowers of aromatic plants
*spices are the bark , roots , seeds , buds or berries of aromatic plant
What is an external safety threat?
An often overlooked workplace safety issue involves external threats such as arson and theft . Arason the deliberate and malicious burning of property is very difficult to stop but good overall fire safety and building security can eliminate many opportunities for a criminal
What is the primary reason for using herbs and spices?
Are important ingredients used to enhance and add to the flavor .
Where should chemicals be stored?
should be stored in a separate area away from food utensils and equipment used for food.
What does Mise en place mean?
In french to put in place
What 3 groups are high risk for a food bourne illness and why?
Elderly people
People immune system weaken with age
Preschool age children
Very young children have not yet build up strong immune system
People with compromised immune system
Cancer or chemotherapy people with Hiv /aids and transparent recipients all have immune systems weakened by illness or treatment . different medicines weaken immune system
What is the reason for seasoning a dish?
It enhances the flavor of an item without changing the primary flavors of the dishes
What are the three forms of food service contaminants?
Chemical contamination
Physical contamination
Biological contamination