Food Safety Terms
the local agency that can inspect and close restaurants
What is Niagara Region Public Health?
True or False: Gloves do guarantee that food will be protected from contamination
What is False?
name 1 symptom of Food Poisoning
What is Stomach Cramps Fever Headaches Nausea Vomiting Diarrhea?
True or False: you should wash your hands before putting on your apron and securing your hair.
What is False?
a severe allergic reaction that may be fatal
What is Anaphylaxis?
this is the shape of how you should hold your hand when using a knife to cut when cooking
What is the claw?
you should do grocery shopping in this order....
What is non-perishable, then perishable - select cold/frozen foods before checking out?
2 towels should you keep for separate purposes
What are hand drying towel and dish drying towel?
An illness caused by consuming contaminated food or water
What is "Food Borne Illness"?
this is the best method of preventing the transmission of bacteria and viruses when you are handling food
What is Handwashing?
between 4C and 60C (40F to 140F)
What is the Danger Zone?
List 3 areas of the kitchen that must be cleaned and sanitized daily
What are tables, counter tops and food equipment?
these are three Micro Organisms that are responsible for Food Borne Illnesses
What are moulds/bacteria/yeast/..(also parasite and virus)?
Name 3 ways bacteria contaminate food?
What is Food to Food Equipment to Food Food Handler to Food
What do Pathogenic Bacteria need to grow Hint FAT TOM
What is Food Acidity Time Temperature Oxygen Moisture?
name 2 of the 4 ways of preventing cross-contamination
What is:
Clean - wash your hands, kitchen surfaces and utensils often with soap and warm water
Separate - raw food separate from cooked food
Cook - cook all foods to safe internal temperature
Chill - refrigerate food at 4C or below
is the introduction of micro-organisms or disease agents such as bacteria, chemicals or physical hazards into food spread through an intermediate object (for example, sneezing on hands and then touching food without washing them first)
What is Cross-Contamination?
Name 5 of the 10 errors contributing to foodborne illness
*improper temp storage *lapse of 12 hrs or more between preparing and eating *infected person handling implicated food *mixing contaminated raw food/ingredients into food that receive no further cooking *inadequate cooking/heating *improper cooling *inadequate reheating *obtaining food from unsafe sources *cross contamination *improper sanitizing of utensils
Name the 2 common types of Food Poisoning and 1 common food source for each
What is
Salmonella : Raw and uncooked Meat, poultry and poultry products; unpasteurized dairy products; raw fruits and raw veggies; homemade products (dressings, ice cream, cookie dough etc.)
E.coli: Ground Beef, Raw Milk, Water and Fresh Produce
Botulism: under processed foods, canned low-acid foods, untreated garlic, oil products.
Listeria: ice cream, deli meats, poultry, meat, seafood
scientists that study the micro-organisms found in all types of foods. They work in all areas related to food safety and study micro-organisms that cause contamination.
What is Food Microbiologist?