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 41OF to 135 OF 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 thaw 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 165 OF within one hour.
What is the right way to reheat foods?
200
Washing removed food particles which sanitizing removes bacteria and viruses.
What is the difference between washing and sanitizing?
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
Sources that are approved by the Health Authority.
From what source should you get your food?
300
50-100 ppm (parts per million)
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
155 degrees F
What is the proper cooking temperature for ground meats (hamburger) and eggs not consumed right away.
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
If experiencing one of the BIG FIVE: Hepatitis A virus, Salmonella typhi, Salmonella spp., E. coli, or Norovirus.
When must you stay home from work?
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
Keep establishment and garbage areas clean, eliminate hiding places and rout of entry, and seal all cracks and crevices.
How can you prevent pests from getting into a kitchen?
500
Scrape, wash, rinse, sanitize, and air dry.
What are the 5 steps for washing dishes by hand?
M
e
n
u