Chapter 1
An illness is considered an outbreak when?
Two or more people have the same symptoms after eating the same food.
What are three ways to contaminate food?
Biological, physical, chemical
How long do you wash your hands for?
20 Seconds (10-15 seconds for scrubbing)
What is clean and Sanitize equipment after every use?
Preventing Cross Contamination
What are the two types of foods?
TCS & RTE
Not as common as Bacteria and Virus?
parasites
An infected wound on hand?
Must be covered with impermeable bandage and single-use glove
What is Bimetallic?
Measures from tip to dimple through the stem
What cannot be seen, smelled, or tasted?
Can be produced in plants, mushrooms, seafood etc.
Toxins
Can return after either no symptoms for 24 hours or doctors' notes?
Vomiting or Diarrhea
Bacteria grows fastest between?
70 F- 125 F
What is FATTOM?
Food, Acidity, Temperature,Time,Oxygen and Moisture
What are Allergens?
Symptoms very similar to toxin, but no tingling in extremities or hot / cold flashes
Can return after 7 days or with a doctor's note?
Jaundice
What is, always check temps in two different spots?
Thermometer Guidelines
Five ways foods become unsafe?
1. Time Temperature Abuse
2.Cross contamination
3.Personal Hygiene
4.Poor Cleaning and Sanitizing
5.Buying from unapproved Sources
What Grows well in high acidic food with low moisture?
Fungi
What is, are required to be used at all times Except: Washing Produced, Handling RTE ingredients?
Single-use Gloves
What is measures temps using only the tip of the probe?
Thermocouples and thermistors