Food Safety
What is food safety?
Methods in the preparation, handling and storage of food to prevent foodborne illnesses.
What are foodborne illnesses?
Sickness caused by eating contaminated food.
What is the difference between perishable and non-perishable food?
Perishable food spoil easily, non-perishable foods do not.
What does the abbreviation "F.I.F.O" stand for?
First In First Out
What types of food are stored in the refrigerator?
Perishable Food
Why is food safety important?
Food safety is important as it helps to protect consumers from the risk of foodborne illnesses.
What is food spoilage?
Food spoilage is the condition in which food becomes undesirable.
Perishable foods should be refrigerated within ___ hours of purchase.
2
Explain what is meant by First In First Out when storing food.
Name any two parts of the refrigerator
Freezer
Crisper
Chiller Tray
Door
What is cross-contamination?
The transfer of any contaminant while processing, preparing or serving food.
Name three foodborne illnesses.
Salmonella
E-Coli
Botulism
Name three perishable food items
Fruits
Vegetables
Dairy
Baked Goods
State three food selection guidelines.
Look for packages of food that are not torn or broken.
Canned goods should be free of dents, cracks and bulging lids.
Refrigerated food should feel cold and frozen food should be frozen solid. Purchase these foods last when shopping.
This is the biggest part of the refrigerator. Here all the food items that are to be maintained at temperature above zero degrees celsius
Refrigerator Compartment
Name the three categories of contaminants
Physical
Biological
Chemical
List three symptoms of foodborne illnesses.
stomach cramps
nausea
vomiting
diarrhea
fever
fatigue
State three methods of thawing food safely
In the refrigerator
Microwave
Under RUNNING water
In a bowl of cold water
The last day the product should be used or eaten.
Expiration Date
Here one can keep the food items that can remain fresh even at the medium temperature like fruits, vegetables, etc.
Crisper
What is the temperature danger zone of food?
Between 4°C and 60°C (40°F - 140°F)
Name five factors that contributes to food spoilage.
Pests such as insects and rodents
Heat and cold
Moisture and dryness
Oxygen
Light
Time
Name 6 non-perishable food items.
Rice
Flour....
State three factors to look for when shopping for the following: Fruits, Vegetables, Canned Goods
Bruises
Holes
Dents
Rust
Bulges
State two things that must be done when cleaning the refrigerator.
Lift and remove shelves, wash and dry
Unplug the refrigerator before cleaning
Allow to defrost