The Big 8
The common allergen is found in milk
Dairy
What is a pathogen?
A small, harmful micro organism when consumed
What is time/temperature abuse?
When food is left in dangerous temperatures for dangerous amounts of time.
TCS foods are especially dangerous for what 3 groups of people?
young children, elderly, people with compromised immune systems
Closed toe shoes
The lesser symptoms that one might experience from an allergic reaction
Itching, swelling, rash, etc.
List all 4 types of pathogens
Parasites, Virus, Fungi, Bacteria
What is the range for the temperature danger zone?
41-135 degrees
TCS stands for
Temperature Control for Safety
Washing hands, pulling hair back, wearing gloves/aprons, wearing closed toe shoes, not wearing jewelry, keeping nails clean and short, etc.
Anaphylaxis/Anaphylactic Shock
Vomiting, diarrhea, jaundice, fever with sore throat, nausea, stomach cramps, etc.
The presence of these often indicate that food was thawed and left in dangerous temperatures before being re-frozen
ice crystals, water stains, etc.
Ready-to-eat food
What is the minimum amount of time a person must wash their hands?
20 seconds
List all of the Big 8 allergens
Shellfish, fish, tree nuts, peanuts, dairy, soy, gluten, eggs
What pathogen is responsible for illnesses like Salmonella?
Bacteria
List the 4 acceptable ways to thaw out food
Refrigerator, Microwave, Cook, Running Water
List 3 examples of TCS foods
Dairy, meats, poultry, tofu/soy products, cut vegetables/fruits, etc.
List the 3 types of contaminants and give an example of each
Physical: nails, hair, plastic, etc
Chemical: lysol, bleach, sanitizer, etc
Biological: fungi, parasites, bacteria, virus
The newest addition to The Big 8 (making it The Big 9)
Sesame
List all of the Big 6 Food-borne Illnesses (all caused by pathogens)
Shigella, Salmonella Typhi, Nontyphiodal Salmonella, Hepatitis A, E.Coli, Norovirus
List the correct internal temperature for chicken, ground beef, and fish (3 different temperatures)
Chicken: 165, Beef: 155, Fish: 145
What information must be included on proper labels for TCS foods when storing them?
The date it was stored and the date it must be used by
What is the number one cause of injuries the kitchen