Importance of Food Safety
Contaminated food often looks, smells, and tastes the same as any other food.
TRUE or FALSE
TRUE- most of the time you will not know a food has been contaminated by looking at it!
When should you wash your hands?
throughout the day, even if hands look clean
before touching or preparing food
after any possible contamination from germs
What are three proper ways to thaw food properly and safely?
running under cold water
in the fridge below ready to eat foods
as part of the cooking process (microwave)
What is cross contamination?
Spread of contaminants from one food or surface to another
What is the correct order for the three-sink method?
Wash, rinse, sanitize
The three types of hazards that cause foodborne illness are:
biological, chemical, & physical
What is the most common food hazard?
Biological Contamination
Why should cleaning products be kept in their original labeled containers?
*answers will vary-
so you know what the product is, how to use it, what to not mix it with & so you do not mistake it for something else
What kind of symptoms might a person with a foodborne be present with?
nausea, abdominal pain, vomitting, dizziness, chills, & headache
Dishes- air dry
Clean hands- paper towel, air dryer
Provide 1 example of each:
Biological Contaminant
Chemical Contaminant
Physical Contaminant
*Answers will vary:
Biological: bacteria, viruses, parasites, etc.
Chemical: soaps, sanitizers, fertilizers, etc.
Physical: hair, finger nails, metal, glass, etc.
Define "ready to eat foods" & provide example
Foods that can be served without additional washing or cooking to remove germs.
Example- breads/bakery items
Food must not remain in the Danger Zone longer than how many hours?
4 hours
Who is most at risk to catching a foodborne illness?
children, elderly, pregnant women, chronically ill & people with weakened immune systems
Describe the difference between cleaning and sanitizing.
Cleaning uses soap and water to remove dirt and food from surfaces.
Sanitizing uses chemical or heat to kill germs.
List the 8 most common food allergens:
milk
soy
eggs
wheat
peanuts
nuts
fish
shellfish
What should you use to put out a grease fire?
NOT water
Fire Extinguisher, or baking soda
What temperatures is the Danger Zone between?
How should you store raw meats?
In a properly working fridge below ready-to-eat foods.
List the 6 steps for proper hand cleaning
1. Get hands wet
2. Apply soap
3. Scrub hands together 10-15 seconds
4. Scrub backs of hands, between fingers, & forearms
5. Rinse hands
6. Dry hands
What is the difference between the heimlich maneuver and CPR?
CPR is used for someone who is unresponsive- because of choking, cardiac arrest, stroke or heart attack - CPR uses chest compressions & opening up the airway to breathe into
Heimlich maneuver is use for someone who is responsive and choking- it involves thrusts to a person's abdomen
What does the acronym P.A.S.S. stand for?
In reference for how to use a fire extinguisher:
Pull
Aim
Squeeze
Sweep
What universal temperature must you cook all meats to?
Safe internal temperatures will vary based on the type of meat you are cooking.
To minimize contamination from accidental drips or other contact, store meat with a __________ cooking temperature (like chicken) below meat with a _______ cooking temperature (like fish)
Higher
Lower
What is the proper ratio for a bleach/water solution to sanitize in the kitchen?
1 tablespoon of bleach per 1 gallon of water