Foodborne sicknesses
1 example of where foodborne illness comes from
What is...
Food from unsafe sources
Poor personal hygiene and ill food workers
Inadequate cooking temperatures
Improper holding temperatures and cooling procedures
Cross contamination and contaminated equipment
Date in which products need to be consumed
Example of ready to eat foods
Bread, fruit, pastries, vegetables, any foods that do not need prep
A place to wash dishes in a licensed kitchen
What is a 3 wash sink?
Ways to calibrate your thermometer
What is ice bath where thermometer does not touch sides or bottom
Every year 1 in _____ americans get sick from foodborne illnesses
What is 6
True or False: It is never okay to handle rte foods without gloves
What is true
How long employees should wash hands
What is at least 20 seconds
True or False- the dishwashing station can also be the handwashing stations
False
Things you can have on your hands and wrists while handling foods
What is nothing but gloves
Illnesses where an employee should not be around food
What is vomiting, diarrhea, fever, or infection on hands/wrists
Temperature to store food at
What is below 41 degress
Food Contact Surfaces must always be 3 things
What is washed, rinsed, and sanitized
Cooks required to do this with their hair in a kitchen?
What is put hair up, have a hair net, wear a hat or wear a headband
True or False: It is safe to prepare rte foods next to raw foods as long as they are on separate cutting boards
What is false
Danger temperatures for food
What is 135 degrees - 41 degrees
Food that should always be the lowest stored
What is poultry
Ways to cool foods?
What is...
Reduce the volume using shallow pans
Type of container (metal vs. plastic)
Cut large portions of meat into smaller pieces
Ice baths, ice wands
Ice as an ingredient
Can you thaw meat in any sink?
What is no- it must be a special food prep sink.
True or false: All foods are safe to eat at the same temperature
What is false
How long can foods be at dangerous temperatures
What is 4 hours
Proper storing levels of foods
What is from top to bottom
produce, ready to eat foods, and prepared foods
raw seafood, eggs, whole pork and beef cuts
raw ground beef and pork
raw poultry
How quickly do you need to cool foods into safe temperatures
What is 2 hours
Something every cook has on them at all times
What is a thermometer
How often health inspectors come to inspect a kitchen
What is 2 times a year