SAFE NOT SORRY
ONE MAJOR WAY TO STOP CROSS-CONTAMINATION
WASHING HANDS CORRECTLY
HOW DO YOU WASH YOUR HANDS CORRECTLY?
SAY ALL 5 STEPS
A collection of papers that show you how to use, and dispose of chemicals
MSDS. Material Safety Data Sheets
THIS TYPE OF BACTERIA NEEDS AIR or oxygen to grow
aerobic bacteria
WHEN PATHOGENS TRAVEL FROM ONE SURFACE TO ANOTHER
CROSS CONTAMINATION
An example is when copper cookware seeps into the food that is being cooked in it.
LEACH
A very small organism that invades another cell and causes it to reproduce the organism
VIRUS
Sickness caused by eating unsafe food.
foodborne illness
THIS TYPE of poisoning occurs when specific species of fish are left in the temperature danger zone for too long.
Scombroid
Hair net/ hair restraint
PARASITE
An organism that lives in and feeds on the body of another live creature.
Bacteria that does not need air or oxygen to grow
anaerobic bacteria
If someone is cleaning a work area next to or near food what type of hazard does this present?
CHEMICAL HAZARD
When a person does not maintain personal cleanliness in the kitchen
Temperature range [41°F–135°F (5°C–57°C)] in which bacteria reproduce rapidly
Temperature DANGERZONE
Any type of pathogen that can contaminate food
Biological Hazard
When an allergen is transferred from its food of origin to a food that does not contain the allergen.
CROSS-CONTACT
TRUE or FALSE Businesses are not at risk of being sued by customers who contract foodborne illnesses.
FALSE!
WHAT ARE THE 5 TYPES OF BIOLOGICAL HAZARDS
BACTERIA, VIRUS, PARASITE, FUNGI AND TOXINS
Things like plastic , glass or metal that can contaminate food and make it unsafe
Physical hazard