Hazards
It is anything in the food that could harm consumers by causing illness, injury or discomfort.
Hazard
This is a disease transmitted to people after eating contaminated food.
Foodborne Illness or Food Poisoning
Ideal temperature and acidity for bacterial multiplication.
Temperature is 5-60 degrees Celsius.
Acidity if 4.6 to 7.0 or slightly acidic to neutral.
Practices performed by an individual to care for one's bodily health and well-being, through cleanliness.
Personal Hygiene Practices
A pest is any animal or insect that can contaminate or damage food. They also carry disease-causing microorganisms and parasites.
Jewelry is what type of hazard?
Physical Hazard
What are the 4 causes of food poisoning?
Define chiller and freezer temperature standards.
Chiller = 0 to 4 degrees Celsius
Freezer = -18 below degrees Celsius
It is the most frequently missed area in handwashing
Thumb
It is the strategy an organization uses to dispose, reduce, reuse, and prevent waste.
Waste Management
Give the three types of bacteria
Pathogenic, Spoilage, and Helpful Bacteria
Give one typical reason for food poisoning occurrence.
1. High-risk foods
2. Food is kept in unfavorable conditions
3. Bacteria are not destroyed
A customer encountered an uncooked steak. What could be the reason for this? Give one.
Thawing frozen food insufficiently
Undercooking meat and poultry
MODIFIED TRUE/FALSE
Cafe FOH and BOH are required to use gloves all the time.
False. FOH are only required if they are slicing Baked Goods & handing utensils while BOH are required all the time.
Why are pests attracted to food service and manufacturing facilities?
They contain everything most pests need to survive such as Food & Water, Shelter, Moisture, & Warmth.
What are the 4 types of hazards?
Physical, Chemical, Biological, Allergens
Who are the people at higher risk of contracting food illness?
Young, Old, Pregnant, Immunocompromised
What is our Golden Rule in terms of time and temperature control?
DO NOT expose food on temperatures between 5 to 60 degrees Celsius no more than 2 to 4 hours.
Restriction - restricted to direct food contact duties
Exclusion - entirely excluded from duty
What are the four (4) types of wastes? Differentiate.
Solid - recyclable waste
Liquid - any form of liquid residues/waste from grease traps
Organic - food trimmings and scraps
Hazardous - wastes that toxic
Give the Big 8 Food Allergens in Asia
Fish, Soy, Milk, Shellfish, Peanuts, Wheat, Eggs, Treenuts
When eating infected food will you immediately experience symptoms of foodborne illnesses? Why or why not?
No, since the pathogen consumed with the food must undergo an incubation period prior to imposing symptoms of foodborne illnesses. For example, Escherichia coli has an incubation period of 1 to 10 days.
What is FAT TOM? Define the acronym.
It is the ideal conditions for bacterial multiplication.
Food, Acidity, Temperature, Time, Oxygen, Moisture.
How frequent must handwashing & sanitizing be done if you're from the Cafe and Manufacturing?
Cafe: every 1 hour & every 20 minutes
Manufacturing: every 2 hours & every 30 minutes
Scientific name of the American cockroach
Periplaneta americana