Challenages to Food Safety
Potential Hazards
Unsafe Food
MISC.
100
Retraining staff; certifications; having to work quickly
What is time and money
100
A food service worker leaves chicken salad setting out on the counter for 3 hours.
What is biological
100
Tood is not cooked properly
What is time and temperature abuse
100
Harmful microorganisms are called
What is pathogens
200
Illness causing microorganisms
What is pathogens
200
A worker is cleaning the prep areas, but there is food nearby.
What is chemical
200
An employee sneezes in a plate of onion rings
What is poor personal hygiene
200
Food that can be eaten without further preparation
What is Ready-to-eat food
300
Buying food from a guy in a van
What is unapproved supplier
300
an employee drops a spoon on the floor, picks it up and places it back into the dish
What is physical
300
An employee cuts up some raw chicken and then wipes his hands on a dish towel
What is cross-contamination
300
TCS is short for what
What is Temperature control for safety
400
People who are more likely to become sick with a food borne illness.
What is high-risk population
400
An employee accidently puts soap in the tea, this is called
What is chemical hazard
400
An employee throws a dish in a microwave for 30 seconds, the middle is still cold but he eats it anyway.
What is time and temperature control
400
List the 4 types of pathogens
What is Vuruses, Bacteria, Parasites, and Fungi
500
training new staff because your employees keep quitting.
What is staff turnover
500
An employee looses her fake nail in a dish of potato salad, this is
What is Physical Hazard
500
An employee cuts up some steak and then uses the same knife to cut up some mushrooms.
What is cross-contamination
500
What does FAT TOM stand for
What is Food, Acidic, Time, Temperature, Oxygen and Moisture
M
e
n
u