Food safety
Who's job is it to handle the food?
Everyone
Where can you find micro-organisms?
They can be found everywhere
How long should you be washing your hands for?
At least 20 seconds, or sing happy birthday.
What is the danger zone?
When you are in the range of 4 degrees to 60 degrees Celsius.
How long does it take for bacteria to reproduce?
20 minutes
Name 3 responsibilities to handle food safety
>Preparation
>Cooking
>Holding
>Serving
>Cooling
>Reheating
Name two ways pathogens can get into raw food?
> soil and water
>the GI tract and waste of humans and animals
> harvest, handling, storage
Name 3 times you should be washing your hands?
Starting or returning to work, food preparations, handling cleaning utensils.
What is the maximum time can food stay out in the danger zone?
2 hours
What three things does bacteria needs to grow?
>protein
>available water
>neutral PH
>oxygen
>temperature
<time
Who is at the greatest risk for food borne illness?
>infants and children
>elderly people
>immuno-compromised people
>pregnant woman
What are the 3 micro-organisms?
>Pathogens
> Beneficial Organisms
> Spoilage Organisms
Why would you wear gloves?
To cover a cut, complete single task duties, prevent odour or staining of the hands.
What two things delay the growth of micro-organisms through?
>keeping the food at the right temperature
>reducing the time in the danger zone
What are 3 foods that are associated with allergy?
>peanuts , treenuts, sesame seeds
>milk , eggs
>fish and crustaceans , shellfish
>soy , wheat
> sulphites
>mustard
How does food become contaminated?
>Chemical
>Physical
>Biological (pathogens)
List 4 ways that pathogens can get into processed food?
>raw ingredients, process survivors
>equipment
> insects
>people-hygiene
>storage and distribution
>contamination at point of consumption
What is the difference between cleaning and sanitizing?
Sanitizing is killing harmful pathogens, while cleaning is removing food or other types of soil.
What are 2 things to remember when using thermometers?
To wash, rinse and sanitize before use
measure in the thickest part of the product
Whats the most severe allergy?
Anaphylaxis
What are the 3 steps to food safety?
>Kill dangerous micro-organisms from getting into food
>Delay the growth of micro-organism in food
>Prevent dangerous micro-organism in food
Which 4 ways do pathogens present themselves?
>bacteria
>viruses
>parasites
>fungi
How do you make a chlorine solution?
100 parts per million = 1 ml (14 teaspoons) bleach to 500 ml (2 cups) water
What is the proper temperature to kill most pathogens in whole poultry?
82 degrees celcius or 180 degrees F
What does the industry tell you to avoid?
Avoid cross-contamination