General Food Safety!
You temp the fajita steak at 10:00am, and it's at 130 degrees. What do you do?
1. Replace the steak on the line with steak that is at the proper temperature.
2.Check to be sure the hot wells and hot boxes are working.
3.Check the temp of the rest of the steak in the hot boxes.
4.Reheat the steak to 165 degrees before returning it to the hot box again.
Who is the wonderful human who helps keep Statler kitchens pest-free?
Pat Cozzarin
What groups of people are more likely to develop a serious infection from bacterial foodborne illnesses?
Infants and children under 5
Adults who are 65 years of age or old
Immunocompromised individuals
People taking certain medicines (for example, stomach acid reducers)
If food is between ____ and ____ degrees, it is considered to be in the Food Danger Zone, and would be a violation during a health inspection.
40 and 140 degrees fahrenheit
When is an episode of foodborne illness considered an outbreak?
When 2 or more individuals get the same illness from the same contaminated beverage or food.
Name all of the instances you should wash your hands.
When entering the kitchen
When changing tasks
When cleaning
After touching a cell phone or other contaminated surface.
When a guest presents with a food allergy
Anytime they are soiled.
What are 2 examples of food pests?
Rodents & Insects
What bacteria is commonly associated with eggs and raw poultry, but can be found in a variety of foods?
Salmonella
What type of paper logs could the Health Department look for when inspecting?
1. Temperature Logs
2. Time-Control HAACP logs for foods that are held hot and ready to eat (fried items, pizza, breakfast sandwiches, etc)
In a three-bay sink, what is the first compartment used for?
Soap/washing the items
How do you properly clean a surface that has been used for food prep?
1. Soapy water with a scrubby.
2. Wipe with a squeegee or a blue towel.
3. Clean thoroughly with sanitizer and allow to air dry.
1) Repair ceiling leaks
2) Patch floor cracks and holes
3) Seal all wall openings
Why do we check cans for signs of damage, dents, or bloating?
Clostridium botulinum... which can cause Botulism!
Two proper methods for cooling
(Plus one bonus method!)
- Blast Chiller
- Ice Wands with an ice bath
- Add ice as an ingredient
What are two warning signs should you look for to identify potential contamination in a delivery?
1. Damaged packaging
2. Food that isn't properly protected or held at the correct temperature.
Parasites that cause foodborne illnesses are commonly found in the following:
1) undercooked pork
2) contaminated water
3) raw fruits and vegetables
4) raw or under cooked seafood
What are the 2 main goals of pest control?
1. Prevent pests from entering a foodservice facility.
2. Safely eliminate any pests that have entered.
What bacteria has caused the most deadly foodborne illness outbreak?
Hint: It's the reason pregnant people are advised to avoid deli meat...
Listeria monocytogenes
What information is required on labels for prepped items stored in the cooler?
Name of product, date and time it was produced, initials (temperature is not required, but it is the best practice)
What pH reading is considered neutral?
Hint: it's the pH of water
7
What can you do to prevent intentional contamination of food?
Have a comprehensive food safety plan in place, and follow procedures. :)
What 3 conditions attract food pests?
1. Warmth
2. Low light/darkness
3. Moisture
What are the 2 main potential hazards when thawing frozen food?
1. Multiplication of bacteria within the food
2. Cross-contamination from thawed liquid to ready-to-eat food.
What two things should be checked during a regular food service audit by the health department?
1. Cleaning Procedures
2. The personal hygiene of the foodhandlers
According to the FDA food code, in which four places may carpeting not be used?
1) walk-in refrigerators
2) restrooms
3) dishwashing areas
4) garbage storage areas