Microbes
These 3 foods are high risk for Salmonella
What are Poultry, Eggs and Turtles
What is food?
The five steps of dishwashing
What is Scraping, washing, rinsing, sanitizing, air drying?
The temperature at which food must be cooked to in order to kill most disease causing microbes
What is 74 Celsius
Store/put away these 4 items in the correct order. Fresh lettuce, Fresh Chicken, Dry Pasta, frozen Shrimp
What is Chicken, Shrimp, Lettuce, Pasta?
What are pathogens
It is represented by the letter 'M' in the acronym FATTOM.
What is Moisture?
Cleaning with soap and water does this.
What is remove dirt and soil?
The minimum hot holding temperature
What is 60 Celsius?
you do this, if foods arrive from suppliers in the danger zone, or packaging is ripped or damaged.
What is return them/ do not accept them.
The Five classes of Pathogens.
What are Virus, Bacteria, Parasite, Protozoa, Fungi
Bacteria double in this amount of time
What is 20 minutes?
Sanitizing does this.
What is substantially reduce the amount of harmful bacteria in an area?
The temperature range of the Danger Zone.
What is 4C-60C?
The temperature frozen items must be stored at to stop the growth of Pathogens.
What is -18C?
Trichinosis, Listeriosis and other osis' are this class of Pathogen
What are Parasites?
These form when conditions are unfavourable for bacterial growth.(2 things)
What are Spores and Toxins?
The minimum temperature we must wash dishes.
What is 60C?
The three acceptable ways to thaw foods.
What are Under cold running water, in the fridge, or in the microwave?
Where raw and hazardous foods are stored in fridges.
What is below prepared/ready to eat foods?
Modified Atmosphere Foods are at risk from this bacteria
What is Clostridium Botulinum (botulism)?
The PH scale refers to this letter of the Acronym FATTOM and it stands for.
What is A for Acidity?
The temperature a high temperature dishwasher must reach for 10 seconds to sanitize dishes.
What is 82C?
The length of time you have and temperature points of cooling a hot food to store for later use.
What is 2 hours to get to 20C and 4 hours to get to 4C?
Foods are stored this height off the floor.
What is 15cm?