Food-borne Illness
These are the four contaminants that cause most food-borne illnesses.
What are chemical, physical, microbiological, and allegens?
The three ways that cross-contamination occurs are...
What are food to food, equipment to food, and people to food?
When receiving water you must make sure it is...
What is potable/drinkable?
This is to be avoided when preparing to work in a kitchen.
What is touching your face and forgetting to wash your hands?
Who are young people (5 and under), old people (65 and older), pregnant women, and immune compromised people?
A microorganism that makes you sick is also known as this...
What is a pathogen?
This is the best way to thaw food.
What is in the refrigerator?
FIFO stands for...
What is first in, first out?
This process involves using chemicals to reduce the number of microorganisms and have a safer kitchen.
What is sanitizing?
These are the common symptoms of food-borne illness.
What are diarrhea, nausea, fever, cramps, and vomiting?
This is the best way to prevent many foodborne illnesses.
What is handwashing?
You should cook a whole turkey to this internal temperature.
What is 82C?
Raw chicken should be stored on this shelf in the refrigerator.
What is the bottom shelf?
What are hot and cold water, soap, single use towels, and paper towels.
This person has the power to shut a place of business down if they see risks of foodborne illness.
What is a provincial health inspector?
These are 4 potentially hazardous foods.
What are moist foods, dairy products, meat, fish, poultry and eggs, and some raw fruit and veggies?
You should never reheat food in this...
What is a hot holding equipment?
When receiving a shipment of meat, a restaurant should look for...
What is correct temperature in the truck, no damage to packaging, inspection stickers, no strange smells/textures?
This is one way to prevent pest infestations.
What is good sanitation, or pest proofing the building, or working with a licensed pest control company?
This act allows the provincial government to make rules, programs, and protocols that govern food premises.
What is the Health Protection and Promotion Act?
These are the six conditions that bacteria need to grow.
What are time, temperature, oxygen, acid (pH), moisture, and protein?
When cooling food, you need to get it from __ to __ in two hours, and from __ to __ in the next 4 hours.
What is 60-20, and 20-4?
Grade C eggs often have...
A high temperature dishwasher uses water that is __ (temperature) and lasts for __ seconds.
What is 82C/180F and ten seconds?