Hazards/ Contaminants
Define: What is a physical hazard? Name 2.
A physical object in food that should not be eaten. Examples: hair, finger nails, metal shavings, bones
How do we sanitize the surfaces in our kitchens?
We use the sanitizing spray and let the counters air dry.
What is bacteria?
Bacteria are tiny single-celled microorganisms
What is the minimum internal temperature to cook eggs/ready to eat food?
165 degrees F
What is the "O" and how does it allow bacteria to grow?
Oxygen, some bacteria needs oxygen to grow while others don't
Define: What is a chemical hazard? Name 2.
A chemical hazard is a substance that has the potential to cause harm. Examples: detergents, hygiene detergents, degreasers, abrasive cleaners
Define foodborne illness?
Any sickness caused by eating or drinking foods/beverages contaminated with harmful bacteria, viruses, parasites, or toxic chemicals.
What is a virus?
What is the minimum internal temperature for reheated foods?
165 degrees F for at least 15 seconds
What is the "F" and how does it allow bacteria to grow?
Food, microorganisms need protein and carbohydrates to increase growth
Define: What is a biological hazard? Name 2.
A biological hazard is from microorganisms. Examples: bacteria, viruses, parasites, and fungi.
What is cross contamination? Give an example.
Cross contamination is the transfer of harmful bacteria, viruses, or allergens from one surface, object, or food to another. Example: food-to-food, equipment-to-food, people-to-food.
True or False: all fungi is bad for you?
False
What is the minimum internal temperature for ground beef?
155 degrees F
What is the "A" and how does it allow bacteria to grow
Acidity, the pH level of low acidic foods are prone to microorganism growth
What are the Big 9 Allergens? List all.
Milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, soy, and sesame.
How long do you wash your hands for?
20 seconds to wash, but it should take 30-40 seconds in total
True or False: parasites require a host to live in/on.
True
What temperature does seafood need to be cooked to?
145 degrees F
What is the "M" and how many hours does it take allow bacteria to grow?
Moisture, it acts as a universal solvent and lets them absorb nutrients easier
What is the temperature danger zone? List the range as well.
The temperature danger zone is the range where pathogen growth is increased. The range is 41-135 degrees F
What are the proper steps to wash your hands?
1. Wet your hands with water
2. Lather your hands with soap
3. Scrub for at least 20 seconds
4. Rinse your hands
5. Dry hands with a paper towel
True or False: bacteria can only reproduce with air.
False
What temperature does fruits and vegetables need to be cooked to?
135 degrees F
What are the "T's" and how does it allow bacteria to grow?
Temperature and Time, food in the temperature danger zone that sits out for longer than 2 hours risks bacteria growth.