Foodborne Illness 🤢
An illness caused by consuming contaminated foods or beverages.
How long should you wash your hands for?
20 seconds // Happy Birthday (2x)
What is the best way to keep hair out of food?
Tie your hair back and wear a chef's hat or a hair/beard net.
What are the 4 steps of food safety?
1. Clean
2. Separate
3. Cook
4. Chill
Name the 3 ways cross contamination happens?
1. Food to food.
2. Equipment to food.
3. People to food.
In the USA, how many cases of foodborne illness are there each year?
48 Million!
How much bacteria lives between our fingertips and our elbows?
2-10 Million bacteria.
What is the best way to prevent foodborne illness?
What is the safest way to ensure your food is properly cooked and the bacteria has been killed?
Cook the food to the proper internal temperature and use a thermometer.
What is cross-contamination?
Name the 5 most common symptoms of foodborne illness.
fever, abdominal cramps, diarrhea, vomiting and nausea
Explain why you can't use hand sanitizer in place of hand washing.
It does not wash away and clean your hands and arms of germs. It can only be used in addition to hand washing.
What condition should your fingernails be in when you are cooking?
Clean, short, no polish, no artificial nails.
What is the Danger Zone? (temperature)
40*F - 140*F
What should we wash fruits and vegetables even if we don't eat the outside?
So we do not get bacteria from the outside in to our food or on our knives and then cut up the inside of the fruit or vegetable and spread the bacteria.
Name all the people who are at a higher risk of getting a foodborne illness.
children under 5, adults over 65, pregnant women and people with compromised immune systems.
List the 5 steps of handwashing.
1. Wet hands and arms.
2. Apply soap.
3. Scrub hands are arms vigorously for 20 secs.
4. Rinse thoroughly.
5. Dry hands and arms.
Name 4 reasons you should stay out of the kitchen.
Describe the time and temperature of the cooling guidelines.
In the next 4 hours: cool food to 40*
What should we use to touch someone's ready-to-eat food?
Single-use gloves, tongs, spoons, spatula
Name 3 of the most common foodborne germs.
salmonella, norovirus, staphylococcus, listeria, e.coli, campylobacter, clostridium botulinum
What is the % of infectious diseases that are transmitted by touch?
80% of infectious diseases.
Describe proper clothing in a kitchen.
1. No loose or baggy clothing.
2. No jewelry.
3. Wear a clean apron.
4. Do not roll up your pants.
5. Non-slip, closed toe shoes.
What goes on the top self of the refrigerator and what goes on the bottom shelf?
Top: ready to eat foods.
Bottom: Poultry. (will accept fish on ice).
Describe the 3 sink compartment set-up.
1. Scrape food/debris into trash, recycle, compost.
2. First Sink: wash with hot water and soap.
3. Second Sink: Rinse soap off in clean hot water.
4. Third Sink: Sanitize.
5. Air dry - do not use a towel.