food-borne illness
What is the most common Food borne illness?
Salmonella
what is cleaning?
Cleaning removes food and other types of soil from a surface such as a counter-top or plate.
What is the Temperature Danger Zone?
41oF to 135oF
Using Dry/wet Measuring cups, bowls, measuring spoons, seperate cutting boards
What is separate equipment?
Buying from reputable suppliers, getting in food, placing it correctly
What is Purchasing, Receiving, and Storing
What food borne illness is. The yellowing of the skin and eyes
jaundice
TRUE OR FALSE
The surface must be sanitized before cleaning
False
What is time and temperature abuse?
The most common factor leading to food-borne illness.
Washing down counters and equipment
what is preventing cross contamination
Washing, cutting, making food, and making sure the temperature is correct.
What is Preparation, Cooking, Holding?
What is the the food borne illness route called.
fecal oral route
Food contact surfaces should be cleaned and sanitized every __ hours?
4 hours
What is NOT a safe method to defrost frozen foods?
Defrosting food on the counter at room temperature.
Prepping ready to eat and then foods that have to be cooked
What is Prep food at different times?
Getting food out of the danger zone swiftly and effectively, making food warm again, giving to the customer
What is Cooling, Reheating, and Serving?
Harmful microorganisms are called?
Pathogens
List what should be in each sink of a three-compartment sink
1. water thats 110 degrees or hotter and soap 2. just water 3. water and sanitizer
What is the minimum internal cooking temperature for ground beef?
155°F (68°C) for 15 seconds
An easy way to prevent cross contamination
What is buy prepared food?
One of the major ways to keep food safe
What is preventing cross contamination
What are the 4 most dangerous food borne illness
1. salmonella typhi
2. nontyphoidal salmonella
3. shigella
4. e coli
How can you make sure that sanitizers are effective?
make sure you have used to right amount of sanitizer
Cooking to the wrong temp, holding at the wrong temperature,cooked/re-heated incorrectly
What is time/temp abuse
What is the importance of cross contamination?
Cuts down chances of food-borne diseases
The second major way to ensure food safety
What is prevent time and temperature abuse?