Foodborne Illnesses
What are the three causes of food contamination?
Chemical, physical, biological
Give an example of a pathogenic bacteria
Campylobacter, E. coli, Listeria, Salmonella
FSPs begin by identifying the _______, there are three types.
hazards - physical, biological, chemical
6
What are three safe ways to thaw food?
1. in the fridge
2. in cold water
3. in a microwave
List 3 of the 11 improper food handling practices that have caused foodborne illness outbreaks
-improper cooling
-advance preparation
-infected food handlers
-improper reheating
-improper hot handling
-contaminated raw food or ingredient
-unsafe source
-use of leftovers
-cross-contamination
-inadequate cooking
Hepatitis A and norovirus are examples of...
Viruses
CCP stands for...
Critical Control Points
When tasting food in the kitchen, you should use...
A clean utensil or a single use utensil
What temperature will ensure that pathogens are killed?
74'C
-make sure you're aware of the food allergy
-when questioned about ingredients, ask the chef
-verify ingredients with absolute certainty
-never substitute
-use separate utensils
A bacterium with a protective coating is called a...
spore
What is a Critical Limit in an FSP?
They are specific and measurable limits that indicate effective control of a critical point.
Refrigeration units in a delivery vehicle should be...
at or below 4'C
What temperature do hot holding units hold food at?
60'C
What does the acronym FATTOM stand for?
Food, acid, temperature, time, oxygen, moisture
The danger zone temperature range is between..
4'C and 60'C (40'F and 140'F)
Checking the internal temperature of a burger at the end of cooking time or checking the temperature of the sandwich display every two hours are examples of...
Monitoring Actions
What order should food be put away?
1. Potentially hazardous foods requiring refrigeration (meats, seafood, dairy)
2. Frozen foods
3. Less hazardous foods that require refrigeration
4. dry goods
Hot food must be cooled from ____ to ____ within two hours.
And then cooled from ___ to ____ within the next four hours.
60'C to 20'C
20'C to 4'C
Microbes that cause illness and even death are called...
pathogens
What are the three major parts in the cycle of transmission?
Environment, Food, Food Handler
If the internal temperature of a hamburger is patty is only 62'C at the end of cooking time, where would you look on an FSP to see what to do next?
Corrective Action
What does FIFO stand for? What does it mean?
First in, first out.
Put older stock in the front to be used sooner, and te new stock behind.
Hot foods must be transported by a delivery driver at what temperature?
60'C