Food Borne Illness
Safety
Sanitation
Hazardous Foods
Food Borne Illness
100
Define a food borne Illness
Any illness that is caused by contamination of a food
100
What material should never be put in the microwave?
Metal
100

Name 3 activities in which you should wash your hands

When handling raw meat, When they are physically dirty or soiled,  In between each prep work,  At the beginning of working in the lab, after coughing or sneezing, after going to the bathroom, after taking out the garbage

100
Finish this sentence... Keep hot foods hot.....
and cold foods cold
100
What foods carry Salmonella?
Raw Chicken Eggs
200
Provide an example of cross contamination
What is..... A. Using the wrong cutting board (poultry board for vegetables) B. Not sanitizing prep surface in between prep items
200
Why is it important to use sharp knives vs. dull knives?
What is preventing finger cuts?
200

Outline the 4 steps to properly washing your hands

1- Wet hands under warm/hot water 2- Apply soap and lather for at least 20 seconds 3- Rinse hands under warm water/hot 4- Use a paper towel to dry hands thoroughly 

200

What is the Standard Danger Zone temperatures

40-140 degrees F

5-60 degrees C

200
What is the telling sign of e-coli poisoning?
Bloody Diarrhea
300
How many people need to become ill to be considered an outbreak?
2
300

Name 2 items that can safely extinguish a grease fire.

Baking Soda, Salt, fire extinguisher, fire blanket


300
In the right conditions, how often does bacteria multiply?
Double every 20 minutes
300
What is a potentially hazardous food?
Foods that require time and temperature control to avoid bacteria growth
300
Provide 2 examples that you can tell if you have rodents/cockroaches
What is..... A. Mouse droppings B. Roach eggs
400
Provide 2 examples of food borne illness
Botulism Salmonella E-coli Staphylococcus
400
Identify the 3 main sources of contamination
Physical Chemical Biological
400
What does FATTOM represent
Food Acidity Time Temperature Oxygen Moisture
400
Provide 3 examples of potentially hazardous foods
What is..... A. Cut produce B. Poultry C. Beef
400
Identify 3 symptoms of Salmonella
Nausea Vomiting Fever Headache Diarrhea Abdominal cramps
500
Provide a specific example of a time you used safety and sanitation in lab to avoid food borne illness
Teacher discretion Washing hands avoiding cross contamination washing equipment
500
Provide 2 examples of things you do in the kitchen to ensure safety
What is..... A. Carry a knife pointed down B. Holler "Hot Pan" when carrying a hot pan across the kitchen C. Move pot handles away from burners
500

Provide 2 specific examples of things you do in the kitchen for sanitation 

Allowing sanitizer to sit for 3 to 5 minutes after cleaning equipment/prep surfaces, etc

Using sanitizers if cross contamination has occurred (raw meat and RTE food)

After using equipment if regular dish/equipment washing isn't enough

500

Define what is meant by cross contamination

The transfer of harmful pathogens (bacteria) from one surface to another

500
Provide a specific example of a time in the kitchen where you used sanitation to avoid food borne illness
What is..... washing hands washing equipment avoiding cross contamination keeping hot foods hot and cold foods cold
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