Pathogens
What is the pathogen of concern with Garlic in oil?
Botulism. There is very little oxygen in the oil and Botulism can grow in low oxygen environments.
At what temperature does caviar have to temp and why?
38F or below to control botulism and listeria.
You see an employee pick their nose in the department and they do not wash their hands before making a salad. What should you do?
Ask employee to wash their hands before returning to handling food.
What is Ariel's favorite food?
Jamaican Ox Tails with Plantains
What bacteria are we trying to prevent by adding vinegar to the rice?
Bacillus Cereus
What are the 3 thawing methods we can use?
Slacking in the fridge, as part of the cooking process, submerged under cold running water (water in the bath must be ≤ 70°F)
How do we properly test and maintain sanitizer used throughout the day?
Fill up a container (do not test out of the hose), wait for bubbles to settle, hold test strip in solution for 10 seconds then compare to kit, acceptable PPM is 150 – 400 with 200 being ideal.
Sanitizer also needs to be changed every 4 hours.
What 2 chemicals make up StorOx?
Hydrogen Peroxide & Peroxyacetic Acid
What are the 3 pathogens we are concerned about with cut fruit?
Norovirus (poor personal hygiene), Salmonella (pest contamination in the field), Listeria (it’s everywhere!)
At what temperature does the dishwasher Thermolabel test strip change color and what does it actually test?
Thermolabels change color once it reaches 160F. It tests the surface of our dishes and food contact surfaces. Our dishwashers do not use Sanitizer to kill bacteria, but relies on hot water temperature during the Rinse Cycle.
Samantha is a brand new employee in Subs. You notice one of your employees instruct her to stock a cold case and she uses the sub sandwiches she just made. What should you do?
Stop Samantha and educate her on our cold holding practices and explain the potential instance that someone could get sick if product is not chilled properly prior to filling a cold case.
What is the difference between cross-contact and cross-contamination? Give an example of each.
Cross contact indicates an allergen risk with allergens during production. Cross contamination can cause a food-borne illness and can make someone sick.