Basics
These are the 3 basic types of hazards that can create food borne illness in the kitchen
What are Biological,chemical and physical
The temperature range in which microorganisms reproduce quickly has a certain temperature range and is called...
What is 40 140 F - The Danger Zone
This is the word for a source of danger.
What is a hazard
These are the 4 acceptable ways for cooling hot food through the danger zone.
What is An ice paddle, Ice or cold water bath, Pour into smaller containers, put in a large open container
These are the 3 types of Biological hazards
Contamination, TTA, PPH
In our Room 8 kitchen this is our basic Sanitizing solution
What is a few drops of soap and a capful of bleach in hot water
The super danger zone is this range in temperature
What is 70-125
This is a disease causing microorganism
What is a Pathogen
We use these 3 rules in handling cleaning chemicals and pesticides
What is Store separately from food, Keep in original container, Never store up high
This is where all cleaning chemicals are stored in the room 8 kitchen.
What is under the far sink across from the stove
This is how we complete the phrase "When in doubt"
What is Throw it out
FAT TOM stands for these
What is Food Acid Time Temperature Oxygen Moisture
When we do this we attempt to get our environment as close to bacteria free as possible
What is Sanitise or sanitary
This is the timing we must follow when cooling foods through the super danger and danger zones.
What is to 70F in 2 hours and to 40F in no longer than 4 hours
These are the two options with food that has been left in the Danger Zone for (a little more) than 4 hours.
What is Re-heat and cool properly.
If any doubt - Throw it out.
This is the proper procedure for preventing cross contamination when preparing raw meat, fish or poultry.
Have receiving pan ready for prepped protein.
Isolate exposure of microorganisms to immediate work area.
When complete; wash, rinse and santitize, hands, tools, cutting board, sourounding area, and finally sink.
This is the reason why we need to understand FAT TOM
What is the conditions that disease causing microorganisms need to live and re-produce.
This is another word for a poison
What is a toxin
This is the definition of Cross Contamination
What is The movement of disease causing microorganisms form one place to the other
Sanitation is this
A group of practices that we use to prevent Food Borne Illness
WE never break this to keep food fresh and wholesome door to door
What is the Chain of cold
These are the 3 FAT TOM conditions which we can control
What is time, temp, Mositure
These are the 5 types of microorganisms that can become pathogens if allowed to reproduce to a high level.
What are: Bacteria, Virus, Yeast, Parasites, Fungus, or mold
Cleaning chemicals have this characteristic (can burn human flesh) which is why we don't store them on high shelves where they can fall on someone.
What is Caustic.
These are the 3 acceptable ways to thaw frozen foods through the danger zone
What is: in cold running water, In the reridgerator, cook right away.