Basics Of Food Safety
Biological Contamination
Other Contamination
Handling Food Safely
In To The Flow
100
An occurrence of two or more cases of the same symptoms after consumption of the same food
What is Foodborne Illness Outbreak
100
Biological, chemical, & Physical
What is the three main types of contamination
100
Dirt, hair, skin, scabs, fingernails, pencils, jewelry, glass, metal fragments, wood, paint chips, & plastic
What is a physical contamination
100
Upon entering a food preparation area, before handling TCS, after clearing tables or bussing dirty dishes, after touching or taking out the trash you should...
What is wash you hands
100
Aw
What is the symbol for water activity
200
Satisfied customers, good reputation, increased business, legal compliance, minimal food waste, good working condition, higher staff morale, reduced staff turn over, increased productivity, better relationship with enforcement officers, higher profits
What is the benefits of a good food safety program
200
Pesticides, cleaning agents, and refrigerants
What is chemical contamination
200
Rub the hands together vigorously, cleaning all the parts of the hands and arms, especially fingertips and around the nails. Do this for ______ seconds.
What is 10-15 seconds
200
Aw of _______ or above supports the growth of microorganisms
What is .85
300
The number of people who die from a Foodborne Illness each year in the U.S.A.
What is 3,000
300
The "A" in FATTOM
What is Acidity
300
Tingling sensation in the mouth or throat, itching in around the mouth, swelling, difficulty breathing, rash or hives, nausea/vomiting, abdominal cramps, loss of consciousness
What is food allergy symptoms
300
When washing your hands the temperature of the water should be...
What is 100 F
300
70 F to 125 F
What is the range in the TDZ in which bacteria grows even faster
400
The CDC estimates for every FBI reported, _____ go unreported.
What is 38
400
41 F to 135 F
What is the Temperature Danger Zone
400
A life-threatening allergic reaction
What is anaphylactic reaction
400
The maximum time you should wear a pair of gloves when doing the same task?
What is 4 hours
400
When bacteria from contaminated foods transfers to other foods
What is cross contamination
500
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What is ???
500
A toxin that accumulates in the fish during storage, such tuna, mackerel, sardines, pilchards, herring, anchovies, & salmon
What is Scombid toxin
500
Milk, eggs, fish/shellfish, tree nuts, peanuts, soy/soybeans, and __________ round out the eight most popular food allergens
What is wheat
500
Whom should you contact with questions about food safety?
What is the Local Regulatory Agency
500
In Frisco you are required to write on the label: food name, preparation date, and ________
What is use by date
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