Biological Hazards
Responsible for many foodborne-illness outbreaks
What is Bacteria
Cleaning supplies, grease cutters
What are kitchen chemicals
Sickness caused by eating unsafe food.
What is foodborne illness.
Temperature food needs to reach if reheated.
What is 165 degrees
FDA
What is the Food and Drug Association
Type of bacteria that can live without oxygen.
What is Anaerobic Bacteria
Cookware, fish from polluted waters
Illness resulting from live bacteria.
What is infection.
How soon must foods be cooled from 135 degrees to 70 degrees.
What is 2 hours or less.
USDA
What is Botulism
Pesticides, herbicides, insecticides
When allergens are transferred from food of origin to a food that does not contain the allergen.
What is cross-contact.
What temperature stops pathogen growth.
Temperature danger zone
What is 41-135
A small infectious agent that invades another cell
What is a virus
What is Physical Hazards.
PCO
What is pest control operator.
What is a thermometer.
Occurs when microorganisms are transferred from one product to another.
What is cross-contamination.
Most are not poisonous, but can produce toxins that are dangerous to humans.
What is mold
If chemicals are ingested, what are the three things you should do.
What is
1. Call poison control hotline.
2. Refer to a safety data sheet.
3. Notify a supervisor.
Occurs when bacteria are ingested and produce harmful toxins.
What is toxin-mediated infection.
In less than 6 hours, food needs to be cooled from what temperature to what temperature.
Difference between clean and sanitary.
What is clean is being free of dirt, and grime. Sanitary is free of pathogens.