Physical And Chemical Contaminants
Common Physical Contaminants
What is:
Separate Raw and Cooked Foods, Thorough Handwashing, Clean (AND) Sanitize Surfaces, Store Food Properly, Avoid Bare Hand Contact, Use Separate Equipment
Most at risk for severe foodborne illnesses from common pathogens
What is:
Individuals with weakened immune systems, pregnant women, older adults, and children under 5
The Food Temperature Danger Zone
What is:
40F to 140F (5 Celsius to 60 Celsius)
Bimetallic stemmed thermometer
What is:
The most common and versatile type of thermometer...
Measuring temperature through a metal probe with a sensor in the end. Most can measure temperatures from 0˚F to 220˚F...
Symptoms of Physical Contaminants
What is:
Cuts, Dental damage, Choking
How does cross contamination happen?
What is:
Raw Vs Cooked(Ready to eat), Food Contact Surfaces, Hands, Airborne Contamination
Top 5 Common Foodborne Pathogens (Name 2)
What is:
Norovirus, Salmonella, Clostridium perfringens (C. perfringens), Campylobacter (C. jejuni), and Staphylococcus aureus (Staph)
The temperature water should be for manual dishwashing
What is:
Must be at least 110 Fahrenheit (43 Celsius)
Critical Control Points (CCPs)
What is:
(In a HACCP system)
The points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
Common Chemical Contaminants
What is:
Cleansers, Sanitizers, Pesticides, First-aid Products, Polishes, Health and Beauty Products, Machine Lubricants
What is Cross Contamination? (ServSafe Definition)
What is:
The transfer of pathogens from one surface of food to another.
A bacterium that causes infections such as salmonellosis. It's often found in raw or undercooked foods, especially poultry and eggs.
What is:
Salmonella
What temperatures do infrared thermometers measure?
A. Air C. Internal Food
B. Oven D. Surface
What is:
D. Surface
Shelf Life
What is:
Recommended period of time during which food can be stored and remain suitable for use.
Symptoms (Common) of Chemical Contaminants
What is:
Vomiting, Diarrhea
Consequences of Cross Contamination
What is:
Foodborne Illness, Allergic Reactions, Economic Losses
A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathgen probably caused the illness?
What is:
Norovirus
What methods can be used to cool large quantities of food safely? What is the best method?
(Get both correct for full points; Get one correct for half.)
What is:
1. Transfer liquids into shallow pans. Do not fully cover pans during cooling. Do not stack pans...
2. Using an ice bath combined with frequent stirring, divide large portions into smaller containers.
Hepatitis A
What is:
Disease-causing inflammation of the liver. It is transmitted to food by poor personal hygiene or contact with contaminated water.
Most Common Contamiant in Foods
What is:
Microbial (Biological) Contamination
Angela has raw meat in her fridge but wants to store her Ready to Eat food for later. To avoid Cross Contamination, Angela should...
What is:
Separate the Raw meat and the Ready to Eat food in different sections of the fridge; All Ready to Eat food should always be above raw meat; Store her food in an air tight container.
A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of abdominal pains, fever, diarrhea and vomiting a few hours after eating some chicken. What pathgen probably caused the illness?
What is:
Campylobacter (C.jejuni)
Reheating food for hot holding must reach 165°F within 2 hours and be held at that temperature for at least...
A. 20 Seconds C. 2 Minutes
B. 15 Seconds D. 1 Minute
What is:
B. 15 Seconds
Occupational Safety and Health Administration (OSHA)
What is:
Federal agency that regulates and monitors workplace safety.