Foodborne Illness & Food Allergens
Personal Hygiene & Cleanliness
Food Temperature Control
Food Temperature Control 2
Misc.
100
An illness caused by bacteria or viruses, poor personal hygiene, or improper food temperature control.
What is a foodborne illness
100
Proper hand washing.
What is the most important personal hygiene practice?
100

Temperature range of 41F to 140 F in which bacteria grows the fastest.

What is the danger zone?

100

Freezer to fridge, microwave if cooked right away, and under cold running water.

What is the right way to defrost foods?

100
When bacteria and viruses are spread or transferred from one place to another.
What is cross contamination?
200
Foods that require time/temperature control for safety to limit the rapid growth of bacteria.
What are potentially hazardous foods?
200

First arrive at work, after breaks; before touching food, utensils or work surfaces; after touching face, mouth, or hair; after sneezing or coughing into hands; after touching raw eggs, meat, fish, or poultry; after touching dirty dishes, garbage, or other dirty surfaces; after using the toilet

When is it necessary to wash your hands?

200
165 degrees F
What is the proper cooking temperature for chicken?
200

Must reach 165F within one hour.

What is the right way to reheat foods?

200

If Washing removes food particles ,then  sanitizing removes_______

What is pathogens and viruses 

300
Bacteria, viruses, parasites, and chemicals
What are four things that cause foodborne illness
300
Foods that will not receive further washing or cooking prior to consumption.
What is the definition for "ready-to-eat" foods??
300
145 degrees F.
What is the proper cooking temperature for non-ground meats (pork), seafood (fish), and eggs consumed right away?
300

The agency that regulates food that is non dairy or eggs 

What is the FDA 

300

1 tbsp to 1 gallon or...1/2 oz to 1 gallon 

What is the right concentration for chlorine sanitizing water?

400
Bacteria
What is the most common cause of foodborne illness?
400
Salads, sandwich ingredients, fruit, bread, tortillas, cold salads, garnishes, chips, ice, pizza, hot dogs.
What are some ready-to-eat foods that are served in restaurants?
400

158 degrees F

What is the proper cooking temperature for ground meats (hamburger) 

400

According to their cooking temperature and never over ready-to-eat foods.

How do you store raw meat in a refrigerator?

400
Slicers, grinders, and cutting boards.
What are some of the critical food contact services that must always be washed and sanitized?
500
Milk, eggs, fish, crustacean, shellfish, tree nuts, wheat, peanuts, or soybeans
What are the 8 major food allergens.
500

2 of the BIG FIVE 

What is Hepatitis A virus, Salmonella typhi, Salmonella spp., E. coli, or Norovirus.

500

Place food in multiple, small, shallow, metal containers, no more than 4 inches deep in the refrigerator; cut food into smaller pieces and spread on tray and place in refrigerator; ice bath; and ice wands.

What is the right way to cool foods?

500

170 for 30 seconds 

What is the correct sanitizing temperature for water 

500

wash, rinse, sanitize, and air dry.

What are the steps for washing dishes by hand?

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