S&S.1
Includes prevention, detection, extinguishing, and training to avoid burns and kitchen fires.
What is Fire Safety ?
Hot food must be held at 135°F or above, and cold food at 41°F or below to prevent bacterial growth.
What is Holding Temperature?
The most important method to prevent cross-contamination and the spread of foodborne illness.
What is Hand-Washing?
Eating the right amounts of all nutrients to maintain health.
What is Balanced Diet?
Nutrients that help build, repair, and maintain body tissues.
What are Proteins?
An illness that results from eating unsafe or contaminated food.
What is Foodborne Illness?
The temperature range between 41°F and 135°F where bacteria grow most rapidly.
What is Danger Zone?
The transfer of harmful microorganisms from one food or surface to another.
What is Cross-Contamination?
Science-based advice on what to eat for good health.
What is Dietary Guidelines?
The body's main source of energy.
What are Carbohydrates?
Keeping pests out of food areas through cleanliness, sealed containers, and minimal food exposure.
What is Pest Control?
A mnemonic for the six conditions that promote bacterial growth: Food, Acidity, Temperature, Time, Oxygen, Moisture.
What is FAT TOM?
Foreign objects in food, such as hair, metal, plastic, glass, or bandages.
What is Physical Hazard?
Inorganic elements that help regulate body processes.
What is Minerals?
Nutrients needed in small amounts (vitamins and minerals).
What are micronutrients?
Practices like hand washing, wearing clean uniforms, hair restraints, and gloves to prevent contamination.
What is Personal Hygiene?
The process of removing visible dirt, food, and grease from surfaces.
What is Cleaning?
Man-made substances such as cleaning compounds, bug sprays, or fertilizers that can contaminate food.
What is a Chemical Hazard?
Organic compounds needed for normal growth and health.
What is Vitamins?
Nutrients needed in large amounts (carbohydrates, proteins, fats).
What are macronutrients?
Safe ways to thaw food: in the refrigerator, under running water, or in the microwave — never at room temperature.
What is Thawing Methods?
To use heat or chemicals to reduce the number of pathogens on a surface to a safe level.
What is Sanitize?
(Pathogen) Living organisms (like bacteria, viruses, and parasites) that can cause illness when present in food.
What is Biological Hazard?
Nutrients that provide long-term energy and help absorb vitamins.
What are Fats?
Substances in food that the body needs to function properly.
What are nutrients?