First 5
How should food be handled to prevent food-borne illness?
Understand food safety, practice proper time and temperature requirements, prevent cross-contamination, and maintain personal hygiene and health
What is the TDZ?
Temperature Danger Zone
Name 1 Equipment that is used for cutting.
Any Knives, Blenders, Peelers, Can Openers, and Choppers.
What are the 3 types of hazards in food safety?
Chemical, biological, physical
What does FATTOM represent?
Fats, acidity, time, temperature, oxygen, moisture – conditions for food spoilage.
List 3 groups of individuals who are highly susceptible to food borne illnesses?
Pregnant mothers, young children, elderly population, people with special health conditions.
Identify 2 ways to prevent cross-contamination.
Do not share tools and equipment between raw meats and other foods without proper cleaning, use separate tasting tools from cooking tools, clean and sanitize all food surfaces before food prep.
What are 3 ways to safely thaw frozen foods?
Cold water/change every 30 mins, refrigerator, microwave.
List the 3rd Factor for safe food handling.
Personal hygiene and health
What are the appropriate cooking temperatures for ground beef, pork, chicken, and fish?
Ground beef 155-160, chicken 165 170, pork 155 - 160, fish 145-150.
What equipment is used for measuring?
a. Volume
i. Measuring spoons
ii. Dry measuring cups
iii. Liquid measuring cups
b. Weight
i. Spring scale
ii. Balance scale
c. Temperature
i. Deep-fry thermometer
ii. Instant-read thermometer
iii. Meat thermometer