Sanitation
What is professional pride in Sanitation?
An attitude that reflects pride in the quality of your work in sanitation and safety.
What is a food hazard?
A food hazard is any substance in food that can cause illness or injury.
What are the types of bacteria?
The types of bacteria include harmless bacteria, beneficial bacteria, undesirable bacteria, and disease-causing bacteria (pathogens).
What is the first step in preventing food-borne illness?
The first step in preventing foodborne disease is good personal hygiene.
What is safe food handling?
Safe food handling involves inspecting, rejecting, labeling, dating, and storing food properly.
What are the consequences of poor sanitation?
Poor sanitation can lead to illness, unhappy customers, fines, summons, lawsuits, food spoilage, injuries, medical bills, and lost workdays.
What are the four types of food hazards?
The four types of food hazards are biological hazards, chemical hazards, physical hazards, and allergens.
What are the characteristics of harmful bacteria?
Harmful bacteria may not leave detectable odors or tastes and can cause foodborne illness.
Why is good personal hygiene important?
Good personal hygiene is important to prevent the spread of bacteria that can contaminate food and cause illness.
Why is proper refrigeration important?
Proper refrigeration is important to keep perishable foods out of the Food Danger Zone and prevent bacterial growth.
What sanitation guidelines do we follow?
ServSafe and from our local health department
What is a pathogen?
a microorganism that cause disease
What is the food danger zone?
The Food Danger Zone is the temperature range of 41°F and 135°F (5°C and 57°C) that promotes the growth of disease-causing bacteria
What should food workers do to maintain good hygiene?
Food workers should wash hands frequently, wear clean uniforms, and maintain proper grooming and hygiene practices.
What is the two-stage cooling method?
300: The two-stage cooling method involves cooling foods from 135°F to 70°F in no more than 2 hours, and then from 70°F to below 41°F within an additional 4 hours.
What does "contamination" mean?
"Contamination" means the presence of harmful substances in food that were not originally present, making it impure.
What is the process of cross-contamination?
The process of cross-contamination involves the transference of hazardous substances from one food or surface to another.
What are the three ways bacterial pathogens cause disease?
Bacterial pathogens can cause disease through intoxications (poisons), infections (bacteria entering the body), and toxin-mediated infections (toxins produced in the body).
What are the signs of food allergies?
Signs of food allergies include itching, rash or hives, shortness of breath, tightness in the throat, and swelling of the eyes and face.
What is the role of HACCP in food safety?
The role of HACCP is to identify, monitor, and control dangers of food contamination through a systematic approach.
What are TCS foods? Provide two examples
TCS foods are foods that require Time/Temperature Control for Safety, which are more susceptible to bacterial growth.
What are the conditions for bacterial growth? (FAT TOM)
The conditions for bacterial growth include the presence of food, moisture, temperature (between 41°F and 135°F), acidity or alkalinity, oxygen, and time.
What is the importance of proper cooking temperatures?
Proper cooking temperatures are important to kill pathogens and ensure food safety.
What are the 6 most common food allergens?
Common allergens include wheat products, soy products, peanuts and tree nuts, eggs, milk and dairy products, and fish and shellfish.
What is the safest way to thaw frozen food?
In a refrigerator Under cold running water
In a microwave oven, but only if the item is to be cooked or served immediately