Food Safety
What are the 3 types of contaminants
Biological, Chemical, & Physical
True or False: The only way you can accurately check a temperature is by using a thermometer
TRUE
True or False: All food items need their own serving utensil
TRUE
What does PASS stand for?
Pull the safety pin, aim the hose at the base of the fire, squeeze the handle, sweep the nozzle side to side
I received a cut on my hand during a demo. I put a Band-Aid on the cut, what else do I need to do?
Put on a disposable glove
Allowing food to stay at the wrong temperature for too long allowing pathogens to grow
time & temperature abuse
Ground meats should be cooked to what temperature?
155F
Lives in an infected persons intestines and is them spread through contact with dirty surfaces
Salmonella
How often should you clean and sanitize?
Every 4 hours
Transferring pathogens from your body to food
Poor Personal Hygiene
Transfers pathogens from one surface to another
Cross contamination
Poultry should be cooked to what temperature?
165F
Lives in an infected persons intestines and is then spread through contact with dirty surfaces
Norovirus
What is sealing up drains, pipes, and vents?
Pest Control
True or False: Hand sanitizer replaces washing your hands
FALSE
Allowing contaminated surfaces to touch food
Poor cleaning & sanitizing
What is the temperature danger zone range?
41F-135F
Lives in the intestines of cattle. Is most spread during the slaughtering process
E.coli
Removing the visible dirt/debris
Cleaning
I have been making turkey sandwiches for my entire 8 hour shift. How often should I change my gloves?
Every 4 hours
What does RTE stand for?
Ready to eat
What does TCS stand for?
Time Control for Safety
What does FATTOM stand for?
Food
Acidity
Time
Temperature
Oxygen
Moisture
Killing bacteria that is present
Sanitizing
How long do you need to wash your hands for?
20 seconds