sanitation
A cook wears gloves to form raw ground beef patties, then continues to use the same gloves to slice buns. What mistake was made?
reusing the same gloves
What can pathogens do to people ?
Makes people sick when eaten or produces toxins that cause an illness
Does sanitizers must be available to employees
at all times ?
yes , at all times it must be available.
What does FDA stand for?
Food Drug Administration
Why should you not run or fool around in the kitchen ?
You could get cut, burned, slip and fall.
These people have a higher risk of getting a foodborne illness
Name 3 People
Preschool-age children
Elderly people
People with compromised immune systems
What else can a toxin be consider as ?
posion
What should hot TCS food be hold at ?
Hot food: 135˚F (57˚C) or higher
What does HACCP stand for?
Hazard Analysis Critical Control Point
What should you do if you spill something?
Mop or sweep it up
What does the acronym FAT TOM represent, and how does it relate to foodborne pathogens?
It describes the six conditions bacteria need to grow
4 types of pathogens can be consider as ?
Bacteria,Viruses, Parasites,Fungi
What can sneeze gaurds prevent ?
can protect food from any type of contaminantion.
What does USDA stand for?
United States Department of Agriculture
Why should you be careful when removing the lid of a pot?
You could get steam burned
What are 2 practices for ensuring food safety ?
Purchasing from approved, reputable suppliers
Controlling time and temperature
What are the big 6 ?
Norovirus, Hepatitis A, Salmonella, Shigella, and E. coli
The difference between cleaning and sanitizing.
Cleaning removes visible dirt and food particles, while sanitizing reduces pathogens to safe levels
What does FATTOM stand for?
Food Acidity Time Temperature Oxygen Moisture
What should you do with the counters before you start cooking?
Wash with soapy water
What are the three main types of contaminants found in kitchens?
physical , chemical, biological
What is Salmonella?
a group of bacteria that is a leading cause of foodborne illness
The minimum frequency for cleaning and sanitizing food-contact surfaces when in constant use.
every 4 hours
What does SDS stand for?
Safety Data Sheet
Why would you use a different cutting board for meat and vegetables ?
Cross contamination