Food Hazards
Foreign object in food such as hair, metal, glass, etc...
What are Physical Hazards?
165 Degrees.
What is the minimal internal temperature for ground beef?
The amount of hours that food can be held without temperature control before being thrown out.
What is 2 Hours?
Surface level removing all visible debris.
What is to cleaning your area?
Stands for First In First Out.
What is FIFO?
Bacteria, Viruses, Parasites, Fungi
What are Biological Hazards?
145 Degrees.
What is the minimal internal temperature for stuffed pork chops?
Contaminated seafood gets packed and shipped to a local sushi restaurant, customers get sick and blame the sushi restaurant.
What is Direct Contamination?
To use heat or chemicals to reduce pathogens to a safe level.
What is Sanitizing?
TCS
What is Temperature Control for Safety Food?
Cleansers, Bug Sprays, Fertilizers, Toxic Metals.
What are Chemical Hazards?
It stands for Food, Acidity, Temperature, Time, and Moisture.
What is FAT TOM?
Using a designated cutting board when cutting meat.
What is preventing Cross Contamination?
A mixture of water and chemical sanitizer.
What is Sanitizing Solution?
To ensure the oldest food is used first.
What is the purpose of First In First Out (FIFO) Storage?
Pathogen that is primarily found in the hair, nose, and throat of humans.
What is Staphylococcus aureus?
A group of bacteria that occurs in raw poultry.
What is Salmonella?
The danger of not cleaning and sanitizing prep areas between uses.
What is Cross Contamination?
Utilizing 3 compartment sink (Wash rinse sanitize).
What is washing dishes?
Identify expiration date
Store items with early dates in front of those with later dates
Use the items stored in front first
Make a schedule to throw out food regularly
Throw away food that has passed it expiration date
How should refrigerated, frozen, and dry foods be rotated?
Pathogen that is commonly linked to contaminated beef and can also be linked to contaminated produce.
What is E-Coli?
Between 41 degrees - 135 degrees.
What is the Temperature Danger Zone for Foodborne Pathogens to grow well in?
The Danger of Thawing Food at Room Temperature.
What is Time Temperature Abuse?
When arriving at work
After bathroom, sneezing, touching hair/face/clothing, eating/drinking/smoking, taking off/putting on gloves
Before handling food that will not be cooked
After handling garbage, dirty equipment/tools, raw meats, touching animals
What is Hand Washing?
7 Days
How many days food can be stored before it is thrown out?