Introduction to food safety
What is food borne illness?
Food that makes people sick.
Name 2 chemicals that can contaminate food:
Cleaning Material, Detergents, Soap, Pesticides, Degreaser
How far off the ground should shelves be?
6 inches or 15 cm
After microwaving food how long should you wait before serving?
2 minutes
Can you wash your hands in a 3 compartment sink?
No
What is contamination?
Unwanted, harmful substance
Name 2 Physical Hazards
Hair, Nails, Shells, Plastic, Bones
what would you do if the fishmonger tried to deliver you cloudy eyed fish?
Reject product
What are 2 common foods that people are allergic to?
Peanuts and Shrimp
What type of clothing should you wear while working in a restaurant?
Uniform or apron
what does highly vulnerable to mean?
People whose immune system is weak. Or, People who get sick easy.
Name 3 places that cross contamination is common:
Cutting Boards, Knifes, Gloves
When should deiveries be made?
slow part of the day
If a customer tells you he is allergic to peanuts what should you do?
Tell the manager or chef!
What 2 body fluids are harmful ways to food borne illness.
Sweat
Silva
What 4 groups of people are more likely to get sick from eating contaminated food?
Pregnant women, Infants, Elderly, Systems that are impaired
What is the temperature danger zone?
between 40°F and 140°F (4°C and 60°C) where bacteria can grow quickly and cause illness
What temperature should chicken, meat, and fish be delivered at?
41*F or 5*C and below
How long should thermometers be?
5 inches
What is the only piece of jewelry accepted as a food handler?
Plain metal band
What are the 4 main ways food gets contaminated?
Biological, Chemical, Physical, Cross Contamination
List the 4 biological hazards:
bacteria, viruses, parasites, fungi
What does FIFO stand for?
First In First Out
What are the 4 approved methods for thawing food?
Cooking
Oven
Refrigeration
Water
Name 3 types of sanitizers:
Iodine
Chlorine
Quats