Name the three types of hazards that causes food to become unsafe.
Biological, chemical, and physical
What is TCS food and give 2 examples
Time/ temperature control for safety.
Examples : Dairy products, fish, baked potatoes, tofu, sprouts/sprout seeds, sliced melons, cut tomatoes, shellfish, etc.
What items need to be cleaned AND sanitized in the kitchen. n
Food contact surfaces ex : knives, pots & pans, cutting boards
Name three (out of 4) types of biological hazards
Bacteria, parasites, fungi, viruses
How many inches does utensils/ equipment need to be stored off of the ground?
Six inches.
What 2 types of jewelry are allowed in the kitchen?
A plain band ring or medical bracelet
Give three examples of physical hazards.
hair, bones, fruit pit, fingernail, metal shavings, etc.
What is the temperature danger zone?
41 degrees F to 135 degrees F.
Name 2 ways to prevent cross contamination
List the steps to clean and sanitize surfaces
1. Remove food from the surface
2. Wash
3.Rinse
4. Sanitize
5. Air dry
What are the four ways people make food unsafe?
1. Poor personal hygiene
2. Time-Temperature Abuse
3. Cross Contamination
4. Poor cleaning and sanitizing
Give three examples of biological hazards
Bacteria, Fungi, Parasites, Viruses
Plus or minus 2
How do you correctly rotate your food items?
(FIFO) First in first out
What 3 things make sanitizer effective ?
Concentration, contact time, temperature
List 3 (out of 6) common symptoms of foodborne illness
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
What does FAT TOM stand for?
Food, acidity, temperature, time, oxygen, moisture
At what temperature does bacteria double?
70 degrees F - 125 degrees F
List the common 8 food allergens
Milk, Soy, Eggs, Fish, Tree nuts, Peanuts, Crustacean, Wheat
What is the difference between cleaning and sanitizing?
Cleaning: Removing food and dirt from surfaces
Sanitizing: Removing pathogens on surface to a safe levels