Food Safety 1
The Number of people showing the same symptoms after eating the same food.
What is a foodborne illness outbreak?
The type of food that requires no further cooking or prep before being served.
What is Ready to Eat?
The elderly, the very young, and people with compromised immune systems.
What are high risk populations?
Using too much sanitizer, equipment that has not been calibrated correctly, or cooking in pots and pans that react to acids in foods could cause this.
What is Chemical Contamination?
The minimum temperature which water used for hand washing must be.
What is 100 degrees F?
When a spill occurs in the kitchen, this is the first thing an employee should do.
What is notify everyone that there has been a spill?
The safest way to thaw food.
What is in the refrigerator?
The Acronym that refers to the proper way to rotate products in the kitchen.
What is FIFO, (first in, first out)
When loading the refrigerator, top to bottom, the food with the highest cooking temperature goes where?
Bottom
The acronym that stands for the 6 conditions needed for pathogens to grow.
What is FATTOM?
Range of temperatures called the "Danger Zone" that bacteria can grow most rapidly.
What is 41oF to 140oF?
You should do this after eating, using the toilet and touching pets or animals?
What is wash your hands?
When walking through the kitchen, whether with something hot or sharp, or just moving where someone may not see you, the phrase you should say.
What is behind you?
The best way to prevent the transfer of viruses from people to food.
What is practice good personal hygiene?
Requires cooling food from 135 to 70 within 2 hours, and from 70 to 41 in an additional 4 hours.
What is the two-stage cooling process?
Phrase used to describe an accidental transfer of food allergens from one surface or food to another.
What is Cross Contact?
The acronym and meaning of the letters that describe how to operate a fire extinguisher.
P--Pass
A-Aim
S-Squeeze
S-Sweep