Hazards
What is a physical hazard in food?
A physical hazard in food is something you can see or feel that shouldn't be in your food, such as small pieces of glass or hair.
What does TCS stand for?
Time/Temperature Control for Safety
What is the first step to preventing food borne illness?
wash your hands
What is the recommended internal temperature for cooking poultry?
165
What should you do if a grease fire occurs?
What are the four hazards we learned about in class?
Physical, Biological, Chemical, Allergens
Give three examples of tcs foods
seafood, shellfish, meat, poultry, dairy, eggs, cooked grains, cut fruit
This type of footwear is recommended in the kitchen
slip-resistant, closed-toe shoes
When reheating food, what temperature does it need to reach?
135
What is more dangerous, a dull or sharp knife?
dull
What are chemical hazards?
Chemical hazards are substances that can make you sick if they get into your food.
What temperature should cold TCS foods be kept at?
Cold TCS foods should be kept at or below 41°F (5°C)
How do you prevent cross-contamination from sneezing or coughing while handling food?
Cover you mouth, step away from your station
Put these in order of top to bottom of how they should be placed in the refrigerator. Steak, Chicken, Eggs
Eggs Steak Chicken
What are the four most common kitchen injuries?
Cuts, Burns Slips, Chemical/Electrocuted
What is the difference between viruses and bacteria?
Viruses are smaller than bacteria, and can not survive outside of the body like bacteria can.
What range is the temperature danger zone?
40-140 41-135
Give three examples of poor personal hygiene becoming a physical hazard in food.
hair, eye lashes, fingernails, blood
How can cross-contamination occur in the kitchen?
Cutting raw chicken on the same cutting board as a cooked protein
How do you get rid of broken glass in a kitchen?
What are the 6 most common food allergens?
Shellfish, nuts, wheat, soy, dairy, eggs
How long can food be in the temperature danger zone?
4 hrs
Name a good type of bacteria
yogurt, dairy, probiotics
What is FIFO?
First in First out
What is HACCP?
a safety plan for food. It helps people who cook or prepare food to find and fix problems that could make food unsafe.