Type of Contamination
Piece of glass mixed with ice in a beverage
What is physical contamination?
Using the same cutting board to prepare raw chicken breasts and romaine lettuce.
What is cross-contamination?
Grilled chicken breast
165 degrees
I am a bacteria commonly transmitted through flies on ready to eat foods.
What is Shigella?
Cold food holding temperature
41 degrees or lower
Bottle of bleach stored above a food preparation surface
What is chemical contamination?
Holding hot food below 135 degrees for longer than 4 hours
What is time and temperature abuse?
Sauteed green beans
135 degrees
I am a virus that is common in ready to eat foods or at self-service buffets. I am transmitted through the fecal-oral route and I am highly contagious.
What is Norovirus?
The Big Six Pathogens
E. Coli, Salmonella Typhi, Non-typhoidal Salmonella, Shigella, Norovirus, and Hepatitis A
Strand of hair in a salad
What is physical contamination?
An employee pulls her hair up into a secure ponytail & hat and proceeds to work immediately.
What is poor personal hygiene? (Not washing hands)
Sliced melons
41 degrees or lower
I am a virus transmitted through ready to eat foods or in self-service buffets. My symptoms include Jaundice (yellowing of the skin and eyes) and may take a while to show up (up to 28 days)
What is Hepatitis A?
Two examples of good personal hygiene
Hand-washing, Hair restraint, Clean uniform/apron, clean and trim nails without polish, not working while diagnosed with Big 6 or symptoms, and regular bathing
Caused by bacteria, viruses, fungi and parasites
What is biological contamination?
A chef brings in the trout that they caught in the local river and serves it as a "Daily Catch Special"
What is purchasing from a non-reputable/approved supplier?
Reheated leftovers
165 degrees
I am a bacteria that is common in under-cooked ground beef. You can avoid me by cooking your food to the appropriate minimum internal cooking temperature.
What is E. Coli?
The proper set up of a three compartment sink
Wash - 110 degrees water and detergent
Rinse - Warm clean water
Sanitize - appropriate concentration and water temperature
An employee uses the restroom and returns to work without washing their hands
What is biological contamination?
On a busy Friday night, restaurant manager insists that the line cook work after they reported symptoms of vomiting and diarrhea
What is poor personal hygiene?
The employee can not work when experiencing symptoms of vomiting and diarrhea, they must be excluded from the operation
Temperature Danger Zone
41 degrees - 135 degrees
I am a bacteria common in undercooked chicken. You can avoid me by making sure you cook your food to the appropriate minimum internal temperature.
What is Salmonella Typhi?
The proper concentration for Chlorine sanitizer (bleach sanitizer in the kitchen)
50-99 PPM
In between two middle purples