Sources of Contamination
What are the four types of contamination?
What is biological, chemical, physical, and intentional?
What is a hazard analysis?
What is examines the flow of food from the moment you receive it until you serve it?
What are milk, eggs, meat? (answers may vary)
What is the first step in the flow of food?
What is receiving?
What is the best way to prevent food borne illnesses?
What is hand washing?
List three types of biological contaminations:
What is bacteria, viruses, and parasites. (or fungi)
What is critical control points?
What are specific points in the process of food handling?
What does TDZ stand for?
What is temperature danger zone?
What are the three way to thaw food safely?
What in the fridge, under running water, and in the microwave?
What does TDZ stand for? What is the range?
What is temperature danger zone? What is 41-135 degrees Fahrenheit?
What does ALERT stand for?
What is assure, look, employees, reports, threat?
What is a critical limit?
What is indicates when foods are at unsafe temperatures?
Which food can sit out for 7 days with no moisture?
What is bacon?
What are the two methods to cool food safely?
What is the one-stage cooling method and the two-stage cooling method?
What is the best way to prevent cross contamination?
What is washing and sanitizing each utensil and piece of equipment after each use?
Which type of contamination has symptoms that can be felt immediately?
What is chemical contamination?
How do you verify the system works?
What is a food service establishment should have a system to double-check, or verify, the information records in forms?
What is the range for the TDZ?
What is 41 to 135 degrees Fahrenheit?
Explain FIFO in your own words.
What is food that is received first must be put at the front of a pantry/fridge and stuff that is received later must be in the back?
Where should you store liquids to cool them?
What is a stainless steel container?
What does FAT TOM stand for? What is it used to prevent?
What is food, acidity, temperature, time, oxygen, and moisture? What is it is used to prevent the growth of bacteria?
What are three of the seven steps of the HACCP?
What is conduct a hazard analysis, determine critical control points, establish critical limits? (others include: establish monitoring procedures, identify corrective actions, establish procedures for record keeping and documentation, verify that the system works)
What is the extreme TDZ? What does this range do?
What is 70 degrees to 125 degrees? What is it highly increases the risk of bacteria growing rapidly?
Explain the flow of food in your own words.
What is the flow of food is the route the food takes from the time a kitchen receives it to the time it is served to the customers?
What does the acronym HACCP stand for?
What is Hazard Analysis Critical Control Point?