Bacteria Continued!
The #1 cause of bacterial foodborne illness.
What is salmonella?
This is the number one thing you can do every day to prevent illness to yourself, coworkers, customers, family and friends.
What is hand washing?
Large roasts must be reduced into pieces no larger than how many pounds each (beef, turkey, pork and lamb)?
What are 6 lbs?
An indirect drain uses an air gap to physically separate the equipment from the sanitary system. The air gap should be 2 times the diameter of the supply pipe, but never less than this.
What is one inch?
MAXIMUM SAFE REFRIGERATOR STORAGE Temperature.
What is 41 degrees F?
This illness is spread through indirect or direct contact with the intestinal contents or excrement of animals, including human. It may also be spread to food by hands that are not washed properly after using the toilet.
What is salmonella?
Toilet facilities for patrons must be provided if food is served for on-premises consumption. (True or False)
What is True?
Note:
Patron toilets must be accessible from the interior of the establishment without entering into food equipment, food preparation, food service, food storage, or utensil washing areas.
TCS foods must be cooled in these type of pans or contained in such quantities as will insure rapid cooling.
What are shallow pans?
The purpose of Indirect Drains.
What is to prevent sewage from backing up into equipment?
You need to change gloves after handling money.(True or False).
What is False?
Note: Don't understand this one!
This bacteria is found in the nose and throat and on hair and skin, and in infected wounds and does not get destroyed during normal cooking or reheating (heat stable toxin).
What is Staphylococcus?
Before handling ready-to-eat foods, such as salads, fruits, sandwiches, cold cuts, breads or ice,you should do this.
What is wash your hands thoroughly and put on gloves?
This type of cooling means using mechanical refrigeration to cool TCS foods from 140°F to 70°F in 2 hours or less and from 70°F to 41°F in an additional 4 hours or less.
What is rapid cooling?
A “plumber’s bowl” must be provided to collect water. (True or False)
What is true?
Cross contamination can cause foodborne illness and is a risk factor violation. Storing raw eggs stored directly above “ready-to-eat” cooked shrimp used for shrimp cocktail is considered this.
What is cross-contamination?
Found in animals (including our pets) and in non-chlorinated water and found in most raw poultry.
What is Campylobacter?
Hand washing sinks in food establishments must be conveniently located, accessible and in plain sight and not more than this distance from any food prep, food service area, or ware washing area.
What is not more than 15 feet?
Once a TCS food is cooked to the proper temperature it can be safely held hot atthis temperature.
What is 140 degrees F?
A hand washing station requires an indirect drain. (True or False)
What is False?
Note: Equipment that requires an indirect drain
◼ Food preparation sink ◼ Ice machine/drink ice bin ◼ Ice cream scoop dip well ◼ Walk-in refrigerator/freezer ◼ Steam table ◼ Wok line ◼ Dishwasher ◼ Stock kettle ◼ 3 compartment sink ◼ Any other piece of equipment in which food, utensils or food equipment are placed
Eggs should be kept under refrigeration (41°F or less) as soon as they are received,
Never keep shell eggs or egg-containing foods at room temperature, except during times of preparation and service using a TPHC procedure.
Eggs should be cooked to this temperature
What is 145 degrees F ?
This grows without air in the center of foods in large pots, casseroles, stews, meats, poulty. It forms spores which are resistant to cooking temperatures.
What is Clostridium perfringens?
This bacteria is a Common contaminant of raw milk and unpasteurized cheeses, soft cheeses, vegetables, cold cuts and hot dogs.
It tends to multiply in refrigerated foods that are contaminated
What is Listeria?
Foods should be kept covered until cooling is complete!
(True or False)
What is false?
Note:When you cover food that is hot, you trap heat in the container and prevent the food from cooling rapidly
An indirect drain uses this to physically separate the equipment from the sanitary system
What is an air gap?
Containers of food should be stored at this distance above the floor on clean surfaces and in a manner to avoid splash and contamination.
What is at least 6 inches?