Foodborne Illness
What populations are most vulnerable to foodborne illness?
Children, the elderly, and immunocompromised individuals.
What is the temperature danger zone?
40 degrees to 140 degrees
OR
41 degrees to 135 degrees
What are the three types of hazards that can make food unsafe?
biological, chemical, and physical.
Never put THIS in a grease (oil) fire!
WATER
Who needs to make the kitchen aware of guests with allergies?
Server/ wait staff
What is the number one cause of food-borne illness in the food service industry?
Poor personal hygiene
What is the internal cooking temperature for chicken?
165 degrees
What is time-temperature abuse?
When food has stayed too long at temperatures that are good for the growth of pathogens.
Name 2 places we NEVER put a knife
Loose in a drawer and in a sink
Name 3 symptoms of an allergic reaction
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling in various parts of the body, including the face, eyes, hands, or feet
Vomiting and/or diarrhea
Abdominal pain
Give an example of how cross-contamination can occur.
Cooked food being placed on a contaminated surface
Defrosting meat above ready-to-eat food
Prepping vegetables and meat on same cutting boards
What is the internal cooking temperature for ground meats?
155 Degrees
What is cross-contamination?
Pathogens can be transferred from one surface of the food to another.
Name 3 pieces of appropriate attire for a cook
Apron
Cap/hair net
Clean cloths
Non-slip clothes toed shoes
Short clean nails
What is cross-contact?
When a food allergen is transferred to a portion of food meant to be allergen-free
What is present in food when foodborne illness occurs?
Pathogens and/or contaminants
What is the internal cook temperature for fish?
145 degrees
What are 3 ways to prevent cross-contamination?
Separate equipment for raw and ready-to-eat food
Clean and sanitize before and after tasks
Prep raw and ready-to-eat food at different times
What are the four steps to food safety?
Clean, Separate, Cook and Chill
Name 3 of the top 8 allergens
Milk
Eggs
Soy
Fish
Tree nuts, such as almonds, walnuts, and pecans
Peanuts
Crustacean shellfish, including lobster, shrimp,
and crab
Wheat
What are the three stages in which food can become contaminated?
During growing and preharvest
Production and harvest
Final processing and handling
What is the proper cooking temperature for plant-based items (grains, rice, pasta, vegetables)?
135 Degrees
Where should raw meat be stored and/or defrosted? Please provide a specific location
The bottom of the fridge
Name 3 terms used in safe kitchen communications
Yes Chef
Heard
Open oven
Corner
Swinging hot
Hot behind
Sharp Sharp behind
What is an allergen?
The proteins that cause allergic reactions