How Food Becomes Unsafe
What are the 3 Hazards?
Biological, Chemical, Physical
When do you wash your hands?
All the time
What is the Danger Zone range?
41-135
Name 5 of the 9 Allergens
Eggs
Dairy
Peanuts
Soy
Fish
Wheat (gluten)
Shellfish
Seasame
Tree Nuts
Cleaning=
Sanitizing=
Cleaning Removing Dirt
Sanitizing= Killing Germs
Examples of physical hazards.
Hair, glass, plastics, bones, staples, etc
Finish the sentence..."glove are always _____"
What are the 4 cooling methods?
In the fridge
Cold running water
Microwave
While cooking
What color is the sanitizer bucket?
Red
TCS
Time & Temperature Control For Safety
What is an example of a chemical hazard? Where do you store them?
Any cleaners or sprays
Away from food stations
4 Symptoms that must be reported
Diarrhea
Vomiting
Fever WITH a Sore Throat
JAUNDICE
Frozen: 0 or Below
Fridge: 41 or Below
Hot: 135 and Up
What are the 5 steps to cleaning and sanitizing dishes?
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Cross-Contamination
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.
Finish the sentence, "Biological hazards are germs, bacteria, and viruses. They are also known as ______"
Pathogens
What are handwashing sinks used for? What are they never used for?
Handwashing, never used for washing dishes and dumping mop water
For cooling foods between 135-70 degrees, how long should it take? How long should it take for food between 70-40 degrees?
135-70: 2 hours
70-40: 4 hours
Labels should include?
Name of Food
Date Made
Use-by-Date
Who made it
What is the hierarchy of storing food?
1.Ready to eat foods
2.Seafood
3.Whole cuts of meat
4.Ground meat
5.Poultry
4 Ways People Make Food Unsafe
Not washing hands, cross-contamination, Improper food storage, wrong food temperatures
What is the only piece of jewelry you are allowed to wear in the kitchen?
A plain wedding band
What are the safe cooking temps for...
Poultry
Ground Meat
Seafood
Whole Cuts (pork beef lamb)
Fruits/Veggies
Poultry: 165
Ground Meat: 155
Seafood: 145
Whole Cuts (pork beef lamb): 145
Fruits/Veggies: 135
How many inches off the ground should items be stored?
6 Inches
*BONUS*
What is the minimum temperature for the first compartment of the 3-compartment sink?
What is the minimum temperature for the third compartment of the 3-compartment sink?
1st Compartment (Washing):110
3rd Compartment (Sanitizing): 171