Introduction
It is a disease transmitted to people by food.
What is Foodborne Illness?
How a person keeps his or her body, hair, and clothes clean and tidy.
What is Personal Hygiene?
Food that needs Time and Temperature Control for Safety.
What is TCS Food?
When pathogens are transferred from one surface or food to another.
What is Cross-Contamination?
A term for food that allows pathogens to grow faster than other food.
Potentially Hazardous Food
Any microorganism that can cause a disease.
What is Pathogen?
Keeping foods cold or hot for a period of time.
What is Holding?
Proteins that cause an allergic reaction.
Allergen
What is an example or a potentially hazardous food?
Milk Products, Cut Fruits/Vegetables, Cooked Fruits & Vegetables, Poultry, Fish, Shellfish, Eggs, or Meats
Name two activities after which you must wash your hands.
Using bathroom, counting money, touching your body, touching meat, taking out the trash, before putting on gloves, eating or drinking, coughing, etc.
Temperatures between 41°F and 135°F at which bacteria grow quickly
The Temperature Danger Zone
Give one reason for rejecting delivered items.
Packaging is dirty, water stained, leaking or discolored. Cans are dented, rusty, or swollen. Ice crystals. Past expiriation or use by date. Smells wrong. Has abnormal color or is moldy
Name 1 of the 4 common ways that foods can hurt people.
Time-Temperature Abuse, Cross-Contamination, Poor Personal Hygiene, or Poor Cleaning & Sanitizing
Name all of the steps of hand washing in order.
Wet hands and wrists, apply soap, scrub hands and wrists, rinse hands and wrists, and dry.
Where should you check the temperature of a food?
In the thickest part.
How should you hold utensils?
By the handle. Do not hold utensils by the parts that come in contact with food.
Name one reason that food safety is important.
Customers can get sick and hurt from eating unsafe food. Employees that give customers unsafe food can be fired. Businesses that serve unsafe food can lose money or be shut down.
Soap, garbage container, single-use paper towels or a hand dryer, and hot and cold running water.
What are things that a stocked hand washing station must have?
What are the temperatures of for the danger zone?
41°F to 135°F
Name at least 4 of the big 8 allergens.
Milk, Eggs, Soy, Fish, Tree Nuts, Peanuts, Crustacean shellfish, Wheat