TOXINS
What is a microbe?
living things too small to be seen without microscope
What does F,A,T stand for in the acronym?
Food, Acid, Temperature
What is an example of cross contamination?
Same cutting board veggies and meat
Is food allergies common?
Yes
Botulism in potatoes
What does T, O, M mean in the aconym?
Time, Oxygen, Moisture
What should you do after touching eggs and meat?
Wash hands
Name 4 common allergens stated in presentation?
Eggs, milk, mustard, peanuts, seafood, sesame, soy, sulphites, tree nuts, and wheat
What is a pathogen?
something that produce sickness
What is the danger zone range?
Between 4 degrees and 60 degrees
How should you prevent contamination? (Name 2)
Using different cutting boards, washing hands, etc.
What medication do people with allergies carry>(not in presentation)
Epipen
Can bacteria survive high temperatures? If so what coating do they have?
Yes, they have a spore coating
What is examples of acidic and basic food?
Lemons and baking soda
What can you do to a hazard and examples?
Kill or control, cooking meat at least 74 degrees celsius and storing sandwiches below 4 degrees celsius
What is the correct plating for healthy plating? Examples of each section.
25% protein, 25% grain, 50% vegetables (meat, bread, broccoli and salad)