Food Safety
Food safety matters because
What is people don't want to get sick, go to the hospital or die?
These are the most common pathogens in food
What are bacteria and viruses?
This process uses chemicals and/or heat to reduce biological contaminants like bacteria and viruses.
What is sanitizing?
Meat, dairy, seafood, and poultry are examples of this type of food
What are Temperature Control for Safety (TCS) foods?
These foods must be stored below 41F to be kept safe.
You use this tool to check the temperature of fridges and foods.
What is a thermometer?
3,000 die every year in the U.S. from this
What is food-borne illnesses?
Milk, soy, eggs, wheat, peanut, nuts, fish, shellfish are the most common of these
What are allergens?
If you:
have a sore throat with a fever
are vomiting and/or have diarrhea
are diagnosed with a foodborne illness
You should do this
What is call in sick and not handle food?
Temperature Control for Safety (TCS) foods that are already cooked must be held above this temperature to be safe
What is 135F?
These thin pieces of rubber or nitrile can help with food safety but do not replace proper handwashing. They should be worn when touching ready to eat (RTE) foods.
What are gloves?
The name of the temperature range from 41F to 135F in which bacteria grow quickly.
What is the danger zone?
Biological, chemical, and physical represent the three types of this.
What are hazards?
This process happens before sanitizing and involves removing all food and oils from dishes or surfaces using water and soap.
What is cleaning?
You must to do this to any Temperature Control for Safety (TCS) foods that are not properly refrigerated or held hot for more than 4 hours.
What is throw them out?
These are examples of...
Poultry=165° Beef=145° Ground Meat=155° Fish and Shellfish=145° Scrambled Eggs=145° Leftovers=165°
What are proper cooking temperatures?
The name for bringing viruses, bacteria, allergens or other contaminants from one surface or food to another
What is cross-contamination?
Undercooked meat, seafood, eggs, and dairy are the most common.
What are foods that make people sick?
If you use the restroom, touch your face, take out the trash, handle raw meat or seafood, or eat food you should do this immediately after
What is wash your hands?
What are cockroaches, mice, and rats?
What are cleaning supplies?
The name for sickness caused by eating or drinking food.
What is food-borne illness?
Give an example of a 1) Biological, 2) Chemical, AND 3) Physical contaminant
Biological: What are Viruses (Person to Person; People to Food; People to Food-Contact Surfaces) Chemical: Toxic metals; Pesticides; Cleaning Products; Sanitizers Physical: Glass; Fingernails; Hair; Bandages; Bones; Metal Shavings; Jewelry; Fruit Pits or Seeds
Salmonella Typhi, Shigella, Shiga toxin-producing E. Coli, Hepatitis A virus, and Norovirus are all examples of this
What is a pathogen that can be spread through food?
(A pathogen is a bacteria or virus that causes disease)
You have fresh vegetables, raw chicken, raw fish, and ready to eat salads in a refrigerator. Describe how you would put them in the fridge (top to bottom).
What is salads on top, then vegetables, then seafood, and chicken on bottom?
There are 4 ways to do this process. They are as follows:
In a refrigerator, at 41° or lower, submerged under running water at a temperature of 70° or lower, in a microwave oven, as part of the cooking process
What is thawing frozen foods?