Terminology
Personal Hygiene
Bacteria, Virus,Fungi, Yeast
Toxin, Chemical & Physical Hazard
FAT- TOM
100
illness carried or transmitted to people by food.
What is foodborne illness?
100
examples of good personal hygiene
What is daily bathing, hand washing, wearing clean clothing, no jewelry, fingernail polish or artificial nails. Keep hair neat, clean, restrained in a hair net, hat or cap.
100
greatest concern to food safety.
What is bacteria and viruses.
100
carried by some fish.
What is toxins ( poison)?
100
Food
What is moist, high- protein foods such as beef, eggs, and shellfish.
200
Harming things that have gotten into food, making it unsafe to eat.
What is contamination?
200
Tips for healthy working.
What is stay home if you have a fever or diarrhea, excessive coughing or sneezing, or have open cuts or burns.
200
ab. pain, headache, nausea, diarrhea, fever, vomiting can start in 6-72 hours and last 2-3 days. Sources include domestic and wild animals, especially poultry and poultry products.
What is salmonella?
200
occurs when high-acid foods, such as sauerkraut, fruit gelatin, or lemonaide are prepared using utensils or stored in containers made of copper, brass or galvanized zinc.
What is toxic metal contamination?
200
pH level between 4.6 and 7.0
What is moderate acidity level.
300
occurs when harmful microorganisms are transferred to food by other foods, human hands, utensils, equipment, or other work surfaces.
What is cross- contamination?
300
20 seconds
What is how long you should count when washing your hands.
300
Nausea, vomiting, diarrhea, dehydration appear within 1-6 hours and lasts just 24 hours. Sources include human skin, nose, throat, and infected sores, as well as some animals.
What is Staphylococcus aureus?
300
rules to preent contamination of foodservice chemicals.
What is follow the manufacturers' label directions, never use food containers to store chemicals or chemical containers to store food, keep chemicals in a dry and locked cabinet or area away from food, use proper labeling if you dispense chemicals to a new container, always WASH YOUR HANDS after using chemical if you are going to touch food.
300
tasks a worker does to control time in the danger temp. zone.
What is Measure the temperature of food, make sure food is kept at proper chilled and heating temperatures, and record temperatures.
400
safe to drink
What is Potable?
400
occurs naturally on our bodies and anything living.
What is bacteria?
400
Dizziness, visual disturbances, inability to swallow, and respiratory paralysis occurs withing 12-36 hours and can last several days to a year. Common sources include soil and water. Some carries include improperly canned goods of low acid foods.
What is Clostridium botulinum?
400
examples of physical hazards.
What is broken glass, crockery, packaging materials, jewelry, bones.
400
proper refrigerator temperatures.
What is 35-40 F?
500
micro-organisms tend to grow easily in high protein foods.
What is potentially hazardous foods?
500
really begins with you!
What is food safety?
500
a type of fungus that need sugar and moisture to survive. Spoilage may include an alcohol smell or taste, bubbles, pink discoloration, slime.
What is Yeast?
500
safety practices to prevent contamination by physical hazards.
What is never scoop ice with a glass, check and replace worn can openers, put shields on light over food- storage and prep areas, remove nails, staples etc from boxes and crates and dispose of them, don't wear dangling jewlery, discard broken dishes, glasses, and chipped or cracked tableware.
500
amount of water or moisture in foods.
What is water activity ( aw)
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