Hazards
What are the four biological hazards?
Bacteria, viruses, parasites, and fungi.
How do you keep food safe personally
practice good personal hygeine
What are the three chemical hazards for food?
Cleaners, Sanitizers, and polishes.
When is it okay to use a cutting board for raw food then fruits without cleaning
never
How to control timing and temperature for food
Don't let food stay too long at temperatures that are good for pathogen growth
What are some natural physical hazards in food?
Bones in fillets, and fruit pits.
How long should you wash your hands?
15-20 seconds
how to prevent Cross Contamination
Don't transfer pathogens from one surface to another.
Don't transfer pathogens from one food to another
Physical hazards occur when blank falls into food
Objects(bandages metals, grass, dirt,)
Anything thats an object tbh
What is cross contamination
Transferring pathogens from one surface or food to another
how to clean and sanitize
Keep everything clean.
Clean and sanitize anything that touches food
What are the 3 types of food hazards?
Biological, chemical, ad physical
what is the tempature danger zone
41-150 degrees
Are food safety laws the same in every state
nah