GMP
The 3 common types of biological pathogens
Fungus, Bacteria, virus
This is the temperature range in which food is at the highest risk for bacteria growth. This zone is known as 'The Danger Zone'
What is 41-135 degrees F?
The number of seconds you should spend properly washing your hands
What is 20 seconds?
Something that causes illness that can be spread through food.
What is a pathogen?
The top most common foodborne illness in the United states
What is E. Coli
Foods that require time and temperature control to prevent bacteria growth
What are Potentially Hazardous Foods
Wearing a plain wedding band under a glove is an example of an acceptable hygiene choice when preparing food.
(True/false)
What is True?
The two types of issues that can be found in food defects
What are Quality and Safety
Mold growing on food is an example of this type of contaminant
Biological
The spot in the fridge where raw meat should be stored.
What is the bottom shelf?
The steps for proper sanitation of a surface, out of order:
Clean the surface
Sanitize the surface
Rinse the surface
Allow the surface to air-dry
Clean the surface
Rinse the surface
Sanitize the surface
Allow the surface to air-dry
The 3 types of Safety defects
Biological, chemical, physical
135degrees F +
Foods being reheated should reach this minimum internal temperature before being served.
What is 165degrees F
Which of the following is not something that can be sanitized properly:
Greasy knives
Bent knives
A cracked cutting board
The wall
What is a cracked cutting board?
Finding an eyeball in your soup is a example of this kind of defect
Physical
The temperature at which bacteria growth is slowed
41degrees F or less
Fruits and Vegetables can be stored here instead of on a shelf if they are included in your fridge.
What are fridge drawers?
A ______ is an example of something on a person that should be covered with a net or guard before preparing food.
Hair/beard/mustache
Off colors and textures are most often indicators of this type of defect
What is quality