Food Safety
These types of hazards make food unsafe
What is Biological, Chemical, and Physical Hazards?
Salmonella
What is a food bacteria?
Prevents the spread of pathogens that cause foodborne illness.
What is proper handwashing?
A cook uses the same cutting board for raw chicken and vegetables.
What is cross-contamination?
The minimum internal cooking temperature for poultry.
What is 165°F?
Food that can be eaten without further preparation.
What is ready-to-eat foods?
Salmonella Typhi, Nontyphoidal Salmonella, Shigella, E. coli, Hepatitis A, and Norovirus.
What is the big 6?
Wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry with a clean towel.
What is the proper way to wash your hands?
Neglecting basic practices that maintain cleanliness and health
What is poor personal hygiene?
The temperature danger zone.
What is 41°F and 135°F?
FDA & CDC investigate this.
What is a foodborne illness?
Contaminated water, Raw or undercooked meat and seafood, Unpasteurized milk and dairy products, and Fruits and vegetables grown in contaminated soil
What is a food parasite?
Proper Glove Safety
What is gloves must be changed every 4 hours or when they become dirty or torn?
Leaving cooked food at room temperature for several hours
What is time-temperature abuse?
FIFO
What is First In, First Out?
meat, poultry, fish, shellfish, dairy products, cut melons, leafy greens, and cooked rice
What is TCS Foods?
Food Poisoning
What is a food pathogen?
Use separate cutting boards for raw and cooked foods, wash hands frequently, store raw meat below ready-to-eat foods, and clean and sanitize surfaces regularly.
What is ways to prevent cross-contamination?
Fruits & vegetables
What is 135°F
Foods at the danger zone / unsafe tempatures
What is time-temperature abuse?
Six factors that influence microbial growth and food spoilage
What is FAT TOM?
Food should be cooled from 135°F to 70°F within ____ hours and from 70°F to 41°F within ___ hours.
What is 2 hours / 4 hours?