Providing Safe Food
Name 4 challenges that a Food Service Operation faces when dealing with Food Safety.
What are TIME, LANGUAGE & CULTURE, LITERACY, AND EDUCATION, PATHOGENS, UNAPPROVED SUPPLIERS, HIGH-RISK CUSTOMERS, STAFF TURNOVER
Bacteria needs six conditions to grow, What are the six conditions?
WHAT ARE FATTOM?
F-FOOD
A-ACIDITY
T-TEMP
T-TIME
O-OXYGEN
M-MOISTURE
What is the only piece of jewelry that can be worn by a food handler?
WHAT IS:
PLAIN BAND RING
What is the most important part of personal hygiene?
WHAT IS:
Handwashing
This bacteria can be found in ground beef and produce.
WHAT IS:
E.Coli
What are the three types of Contaminants to Food Safety?
What is BIOLOGY, PHYSICAL CHEMICAL
The FDA has identified 3 types of BACTERIA that cause foodborne illness, These three food-borne illnesses are:
WHAT ARE:
1. SALMONELLA TYPHI
2. SHIGELLA
3. E. COLI
A food handler has been asked to prep ground beef patties for tomorrow's dinner service, when must the food handler wash his or her hands?
WHAT IS:
BEFORE AND AFTER
Single-use gloves are required to be used at all times except when:
WHAT IS:
Washing Produce
Handling RTE ingredients that will be added to a dish to be COOKED to proper temps.
WHAT IS:
Bacteria
If a food handler does not handle food correctly, it can become unsafe. There are 5 most common food handling mistakes or risk factors. What are the 3 of those risk factors?
What are
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding Food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
The FDA has identified two highly contagious viruses that can cause severe illness, what are the names of these two viruses?
WHAT ARE:
1. HEP A
2. NOROVIRUS
What is the minimum and maximum time it should take to scrub and wash your hands?
The minimum time is 10 seconds.
Maximum time is 15 seconds.
What kind of container is allowed to have a drink in while working?
WHAT IS:
A container with a lid and straw.
This pathogen is not killed by cooking. It does not grow in food. It requires a host such as humans or animals to be transferred.
What is:
Virus
Name the 10 TCS Foods?
1.MILK
2. EGGS
3. MEAT
4. POULTRY
5. FISH
6. SHELLFISH
7. BAKED POTATOES
8. RICE(heat treated plants)
9. TOFU/SOY PROTEIN
10. SPROUTS
11. SLICED MELONS, LETTUCE, LEAFY GREENS
12. UNTREATED GARLIC AND OIL MIXTURES
The best way to protect food is to make it as difficult as possible for someone to tamper with it. The FDA has created a too that can be used to develop defense food program. It is based upon a acronym, What does this acronym stand for?
WHAT IS A.L.E.R.T:
A-ASSURE
L-LOOK
E-EMPLOYEES
R-REPORTS
T-THREAT
Hand Antiseptics can only be used in a food service operation if they comply with what government agency standards?
WHAT IS:
THE FDA
A food handler has a sore throat and serves a high-risk population group. Should they be restricted or excluded from the facility?
WHAT IS:
EXCLUDED
What is the name of the label that is put on the side of packages by the supplier to monitor both time and temperature?
WHAT IS:
TIME AND TEMPERATURE INDICATORS
What government agency writes and conducts research into the causes into the causes of food borne-illness outbreaks?
What is the CDC
Chemicals can contaminate food if they are used or stored in the wrong way. Food Service Establishments must keep a record of all the chemicals they order from their supplier, also they must keep a record of these chemicals and how to use them. It is called an MSDS. What does MSDS stand for?
WHAT IS:
M-MATERIAL
S-SAFETY
D-DATA
S-SHEET
How long is the whole handwashing process?
WHAT IS:
20 SECONDS
What must be removed when leaving the prep area?
WHAT IS
An Apron
WHAT ARE:
Chemical