Foodborne Illness
A disease transmitted to people by food
What is a foodborne illness
First thing to do when you enter the kitchen to prepare a snack or meal.
What is wash your hands?
Two foods that need Time and Temperature Control are:
What are cucumbers and cantaloupe?
Keep hot foods _______ and cold foods ________
What is hot and cold?
The most common foodborne illness
What is Norovirus?
Color of cutting board that should be used for vegetables.
What is green?
Before, during, and after cooking
Chemical, Physical and Biological
What are hazards that make food unsafe?
Keep food out of the range 410 F to 1350 F
What is the temperature danger zone?
Common symptoms of a foodborne illness
What are vomiting, diarrhea, nausea, fever, and abdominal cramping?
Why can't I use the same gloves to cut tomatoes and raw turkey?
What is cross contamination?
Wear them when preparing ready to eat food, but change them when you change tasks.
What are gloves?
Green bucket, rinse towel, red bucket
These are the steps to
What are the steps to sanitizing correctly?
When you place raw chicken and cooked chicken on the same cutting board
What is cross contamination?
A bacteria, virus or other microorganism that causes disease
What is a pathogen?
Use ______to check for sharpness of a knife, not your hand
What is food?
Do this after 4 hours of continuous use.
What is change your gloves?
Young Children, The Elderly and People with Suppressed Immune Systems
What are high risk populations?
After clearing tables or washing dirty dishes
What is wash your hands?
Name 3 of the Big 5 Foodborne Pathogens
What are: E Coli, Salmonella, Shigella, Norovirus and Hepatitis A?
Wash this item separately from other dishes. If you let this soak in soapy water, you could have a kitchen safety hazard.
What are knives?
Conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
What is hygiene?
TCS foods are foods that need time and _________ control to keep foods safe?
What is temperature?
If you drop a raw egg onto a cooked steak, what is the right thing to do?