Hazards
The goal of food safety is to prevent __________ that cause foodborne illness or injury
What is a hazard
________ washing is the most important safety tool!
Hand washing gets rid of the germs on hands that can make people sick.
When you are preparing food to be served cold such as salads and sandwiches you must keep these out of the dangerzone which is below 41 degrees. This is called?
What is Cold holding
Cleaning and sanitizing are the same True or False
False
Cleaning uses soap and water to remove dirt and food from surfaces.
Sanitizing uses chemicals to heat or kill germs
Ready to eat foods are foods served without additional washing or cooking to remove germs. Give an example of a ready to eat food.
What are rinsed fruits or veggies eaten raw, bakery or bread items, already cooked foods like pizza, hamburgers, hotdogs, tacos or sushi, salads & sandwiches.
True or false..... Most foodborne illnesses are caused by biological hazards
True
If my hands look clean, I don't really need to wash them. True or false.
False, just because your hands look clean doesn't mean you do not have germs that could make people sick.
Two types of thermometers used to measure the temperature of food are
Metal stem or dial thermometer and digital thermometer.
True or false. As long as you store cleaning cloths in the sanitizing solution you can use the same cloth to clean up after raw meat and food contact areas.
FALSE you need to use a different cloth for raw meat than you would use for food or non food-surface contact areas.
Food workers must wear ______ if you have sores, bandages or cuts on your hands
What are gloves
Germs that cannot be seen without a microscope such as parasites, bacteria & viruses
What are biological hazards
True or false. If I am feeling sick I should still go to work.
False - If you are feeling sick you could pass along this sickness to the people you are serving
After food is cooked it must remain at 135 degrees to prevent bacteria growth. This is called
What is Hot Holding
True or false. You should always store raw meat on top rack of the refrigerator and ready to eat foods like fruits & veggies, down below.
False
You should always store raw meat below other foods in the refrigerator or freezer
Food workers must use what items to keep from touching ready to eat foods.
What are gloves, tongs, scoops or deli papers
Poisonous substances that occur naturally or are added during food handling such as cleaning agents, pesticides and certain metals
What are chemical hazards?
From start to finish all food workers must wash their hands for at least _____ seconds.
What is 20 seconds?
Frozen foods must be thawed safely to keep bacteria from growing. What is one of the 3 ways you can do this.
1. In the refrigerator
2. Submerged under cold running water
3. As part of the cooking process or in the microwave
The main source of cross contamination is
Raw Meat
When blood or juice from raw chicken or other meat gets on the counter, cutting board, utensils or hands bacteria can spread to other food.
After I used the bathroom I didn't have time to wash my hands so I just used some hand sanitizer. Is this safe?
NO THIS IS NOT SAFE! Hand Sanitizers work best on hands that are clean but you may not use it instead of washing your hands.
Hard or soft objects in food that can cause injury such as broken glass, jewelry, staples & fingernails
What is a physical hazard.
What is a hairnet, hat, barrettes, ponytail holder or tight braid
Cooked leftovers that were not served to customers may be cooled to be served again. One of the 3 approved methods of cooling is.
1. Shallow pan method (food no more than 2 inches deep)
2. Size reduction (cutting solid food into smaller pieces)
3. Time and temperature monitored (Forcing food to cool in a short amount of time)
The most common solution used for sanitizing in the food service industry is
What is a bleach/water solution
1 tsp bleach to a gallon of water
A personal item people wear that can cause foodborne illnesses because they can hide germs or fall into food.
What is jewelry