Keeping Food Safe
What is TCS and TTA?
Time/Temperature Control Safety and Time-Temperature Abuse
What does FATTOM stand for?
Food
Acidity
Time
Temperature
Oxygen
Moisture
The Handwashing process should take at least _________.
20 seconds
What is your ice point and boiling point?
Ice Point: 32°F
Boiling Point: 212°F
Name two of the 12 chefs from the Hawaii Regional Cuisine
Sam Choy
Philippe Padovani
Roger Dikon
Gary Strehl
Roy Yamaguchi
Amy Ferguson Ota
Jean-Marie Josselin
George Mavrothalassitis
Beverly Gannon
Mark Ellman
Peter Merriman
Alan Wong
What is a Foodborne Outbreak?
When two or more people have the same symptoms after eating the same food
What is the Temperature Danger Zone? What is the range?
This is where bacteria grows rapidly between 41-135 degrees Fahrenheit
Name the 5 step process to handwashing..be specific
1. Wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10-15 seconds
4. Rinse hands and arms thoroughly with warm running water
5. Dry hands and arms with a single use paper towel
Who do we purchase from? Give an example
Approved Reputable Sources
EX: Chef Zone, Sams Club, Costco
What was the goal/approach for the HRC?
Build a network of farmers and ranchers they source from - Combine locally grown food with ethnic flavors
What is Cross Contamination?
-Ready to eat foods coming in contact with raw foods or contaminated surfaces
-Pathogens transferred from one surface to another
Viruses such as ______________ and ______________ __________ be killed through cooking
Viruses such as Hepatitis A and Norovirus CANNOT be killed through cooking
Name me 5 examples of when you should wash your hands
After...
-Using the bathroom
-Touching your body or clothing
-Coughing, Sneezing, Blowing your nose
-Eating and Drinking
-Handling soiled foods
-Handling Raw Meat, Poultry, and Seafood
What does FIFO stand for and what is the process?
First In First Out.
Process: Old Items are taken out first while new items gets stocked in the back
Name the 3 departments of a stove
Rotisserie, Oven, Stove
Define a Foodborne Illness and provide atleast 2 examples.
A disease transmitted to people by food
Examples: Salmonella, E. coli, Hepatitis A
Give me an example of a virus, parasite, and fungi
Virus: Hep A, Norovirus, COVID
Parasite: Tapeworm, Ringworm, Ticks
Fungi: Mold, Mushrooms
Single-use gloves should _________ be used in place of _____________.
Single-use gloves should NEVER be used in place of HANDWASHING.
Name one way to thaw food and one method to cooling food.
Thaw: Refrigeration, Cold Running Water, Microwave
Cool: Ice water bath, Ice paddles, Blast Chiller, Ice/cold water as an ingredient
Name 3 skill levels and provide one example of each
Entry Level: Dish Washer
Skilled & Technical: Line Cooks
Supervisory: Executive Chef
Name the 3 types of contaminants and provide at least 2 examples of each (label them)
Biological: Viruses, Parasites, Fungi, and Bacteria
Chemical: Cleaners, Sanitizers, and Polishes
Physical: Foreign object such as metal shavings, bandages, glass, dirt, rats
Scenario: If I receive food that is 50 degrees Fahrenheit, I will not be able to accept it because this is within the _________________.
Temperature Danger Zone
Scenario: I washed my hands before I did a task. I need to start on a new task with Ready To Eat Foods, I clean my hands with Hand Sanitizer and put on a new pair of gloves. What did I do wrong?
Always wash your hands before starting a new task
How many inches off the floor should food/ingredients be?
Put these in order from top to bottom.
-Whole cuts of beef or pork
-Seafood
-Ground meat and ground fish
-Ready to eat food
-Whole and ground poultry
6 inches off the floor
1. Ready to Eat Food
2. Seafood
3. Whole cuts of beef or pork
4. Ground meat and ground fish
5. Whole and ground poultry
Name 5 standards of Professionalism
-Positive Attitude Toward the Job
-Staying Power
-Ability to work with people
-Eagerness to Learn
-A Full Range of Skills
-Experience
-Dedication to Quality
-Good Understanding of the Basics