Food Safety Terms
Safe Food Handling Methods
Bacteria & Food Poisoning
Cleaning
100
is a condition of heightened sensitivity to certain substances such as food
What is Allergy
100
True or False: Gloves do guarantee that food will be protected from contamination
What is False
100
name 1 symptom of Food Poisoning
What is Stomach Cramps Fever Headaches Nausea Vomiting Diarrhea
100
True or False: you should wash your hands before putting on and changing gloves
What is True
200
is a serve allergic reaction that may be fatal
What is Anaphylaxis
200
Name the 6 step Handwashing Method
What is Wet Hands Soap Lather Rinse Towel Dry Turn taps off with towel
200
Off tastes, colour change or cause off odours are signs of what
What is Food Spoilage
200
What 2 products create a sanitizing solution
What is Bleach and Water
300
is an illness caused by consuming contaminated food or water
What is Foodborne Illness
300
this is the best method of preventing the transmission of bacteria and viruses
What is Handwashing
300
Name the characteristics of bacteria allow them to grow in food undetected
What is Invisible tasteless no odour
300
List 3 areas of the kitchen that must be cleaned and sanitized daily
What is tables, counter tops and food equipments
400
are invisibles living organisms. They bacteria, parasites and viruses
What is Micro-Organisms
400
Name 3 ways bacteria contaminate food
What is Food to Food Equipment to Food Food Handler to Food
400
What do Pathogenic Bacteria need to grow Hint FAT TOM
What is Food Acidity Time Temperature Oxygen Moisture
400
name 2 of the 4 ways of preventing cross-contamination
What is Store Raw food separate from cooked food Clean and sanitized equipment Practice Proper Hand washing Training
500
is the introduction of micro-organisms or disease agents such as bacteria, chemicals or physical hazards into food
What is Cross-Contamination?
500
Name 5 of the 10 errors contributing to foodborne illness
*improper temp storage *lapse of 12 hrs or more between preparing and eating *infected person handling implicated food *mixing contaminated raw food/ingredients into food that receive no further cooking *inadequate cooking/heating *improper cooling *inadequate reheating *obtaining food from unsafe sources *cross contamination *improper sanitizing of utensils
500
Name the 2 common types of Food Poisoning and 1 common food source for each
Salmonella : Raw and uncooked Meat, poultry and poultry products; unpasteurized dairy products; raw fruits and raw veggies; homemade products (dressings, ice cream, cookie dough etc.) E.coli: Ground Beef, Raw Milk, Water and Fresh Produce
500
Other approved sanitizers include what
What is Quaternary Ammonium (Quat) and Iodine
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