Foodborne Illness
What is the temperature danger zone?
41-135 degrees F
Pathogens grow well between these temperatures
What is TCS?
Time to Control the Sanitation
Take Charge of Safety
Time & Temperature Control for Safety
Time and Temperature Control for Safety
Where should cleaning products be stored?
Cleaning products should be stored in a secure, designated area that is separate from food.
To keep food safe, a hair restraint must be worn when
busing tables
cleaning restrooms
prepping food
delivering food off-site
Prepping food
How should you thaw food (name one way)?
In a refrigerator
Under running water
In a microwave
Sneezing on a salad is which type of unsafe practice?
Time and Temperature Control
Poor Personal Hygiene
Cross Contamination
Poor Cleaning and Sanitizing
Poor Personal Hygiene
Give an example of cross-contamination.
Not washing hands between cutting raw vegetables and cooked meat
Using the same cutting board for raw meat and then cooked food
Raw meat dripping on food on a lower shelf
Give an example of a physical food contaminant.
A fake fingernail, hair, dust or staples
Hands should be scrubbed with soap for how many seconds during handwashing?
10 - 15 seconds
Surfaces that touch food must be?
Cleaned and Sanitized
What are the three hazards that can cause foodborne illness.
Physical, biological, or chemical.
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
Cross Contamination
Controlling Time and Temperature
Controlling Time and Temperature
What is the first step when cleaning and sanitizing correctly?
Remove food from the surface.
Give an example of poor personal hygiene
Wiping sweat on an apron
Not bathing daily
Long fingernails
Hair that hangs in your face
Not washing hands
To test the temperature of a roast, where do you stick the thermometer?
In the thickest part of the roast.
Name a type of biological hazard.
Bacteria, viruses, parasites, or fungi
Food containing an allergen comes in contact with another food item and their proteins mix. This is called:
cross-contamination
allergen spread
cross-contact
pathogenic safety
Cross-contact
What are some products that can cause chemical contamination?
detergent, sanitizer
What should you do before putting on gloves?
Wash your hands.
Which food item needs time and temperature control to keep it safe?
Loaf of bread
Cooked rice
Whole apples
Bottle ketchup
Cooked rice
What are three of the Big Eight food allergens?
Eggs, wheat, fish, tree nuts, peanuts, soy, shell fish, fish
At what minimal temperature must hot TCS food be held?
135 degrees F
Pests can cause which two types of contamination?
Chemical and nutritional
Nutritional and physical
Physical and biological
Biological and chemical
Physical and biological
How often should you change your gloves?
Any time contamination may have occured or at least every 4 hours.
When a piece of food contact equipment is in constant use, how often should it be sanitized?
At least every 4 hours.