Food Safety Terms
Safe Food Handling Methods
Bacteria & Food Poisoning
Cleaning
200
is a condition of heightened sensitivity to certain substances such as food
What is Allergy
200
True or False: Gloves do guarantee that food will be protected from contamination
What is False
200
name 1 symptom of Food Poisoning
What is Stomach Cramps Fever Headaches Nausea Vomiting Diarrhea
200
True or False: you should wash your hands before putting on and changing gloves
What is True
400

The greatest threat to food safety

What are pathogens

400
Name the 6 step Handwashing Method
What is Wet Hands Soap Lather Rinse Towel Dry Turn taps off with towel
400
Off tastes, colour change or cause off odours are signs of what
What is Food Spoilage
400
What 2 products create a sanitizing solution
What is Bleach and Water
600
is an illness caused by consuming contaminated food or water
What is Foodborne Illness
600
this is the best method of preventing the transmission of bacteria and viruses
What is Handwashing
600
Name the characteristics of bacteria allow them to grow in food undetected
What is Invisible tasteless no odour
600
List 3 areas of the kitchen that must be cleaned and sanitized daily
What is tables, counter tops and food equipments
800

Foreign objects like hair, dirt, fingernails

What are physical hazards

800
Name 3 ways bacteria contaminate food
What is Food to Food Equipment to Food Food Handler to Food
800
What do Pathogenic Bacteria need to grow Hint FAT TOM
What is Food Acidity Time Temperature Oxygen Moisture
800
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
1000

is the introduction of micro-organisms or disease agents such as bacteria, chemicals or physical hazards into food that have been transferred from another food or surface

What is Cross-Contamination?

1000
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
1000
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
1000
Other approved sanitizers include what
What is Quaternary Ammonium (Quat) and Iodine
M
e
n
u