FOOD CONTAMINATION
FOODBORNE ILLNESS
HYGIENE
FLOW OF FOOD/TIME AND TEMP
CLEANING/SANITIZING/PEST CONTROL
100

DEFINE CROSS CONTAMINATION.

THE TRANSFER OF MICROORGANISMS FROM A WORKERS HANDS TO FOOD OR FOOD CONTACT SURFACES (OR EQUIPMENT, CHEMICALS, ETC)

100

WHEN FEELING FBI SYMPTOMS- WHO DOES AN EMPLOYEE REPORT TO?

MANAGER.
100

WHAT IS THE BEST WAY TO PREVENT CROSS CONTAMINATION?

FREQUENT AND PROPER HANDWASHING!!!

100

WHAT IS THE TEMP DANGER ZONE?

41-135 DEGREES.

100

GIVE A SIGN OF PEST INFESTATION IN FOOD STORAGE AREAS.

EXAMPLES MAY BE:

DROPPINGS

TORN OR CHEWED BOXES

BLACK GREASY MARKS

200

WHAT ARE THE THREE TYPES OF FOOD CONTAMINATION?

BIOLOGICAL, CHEMICAL, PHYSICAL.

200

WHAT DOES FAT TOM STAND FOR? WHAT IS IT?

FOOD, ACIDITY, TEMPERATURE, TIME, OXYGEN, MOISTURE.

CONDITIONS THAT MAKE IT FAVORABLE FOR BACTERIA TO GROW.

200

HOW MUST ONE DRY THEIR HANDS AFTER WASHING?

A SINGLE USE PAPER TOWEL.

200

WHERE SHOULD YOU LIFT FROM? DEMONSTRATE PROPER LIFTING TECHNIQUE.

YOUR LEGS. NOT YOUR BACK. 

200

2 WAYS TO SANITIZE SURFACES AND EQUIPMENT ARE...

HEATS NAD CHEMICALS.

300

WHAT CAN HAPPEN IF RAW FOODS COME INTO CONTACT WITH READY TO EAT FOODS?

CROSS CONTAMINATION.

300

NAME ONE FBI AND EXPLAIN HOW IT IS CONTRACTED. (THINK OF YOUR POSTERS)

-SALMONELLA: BACTERIA, RAW EGGS POULTRY PRODUCE, INTERNAL COOKING TEMPS TOO LOW

-E COLI: BACTERIA, RAW BEEF, UNPASTURIZED MILKS, CROSS CONTAMINATION

-NOROVIRUS: VIRUS, HYGIENE, HANDWASHING UNSAFE WATER SOURCES

300

WHAT JEWELERY IS ALLOWED IN FOOD PREP AREAS?

A SINGULAR SOLID METAL BAND.

300

WHAT IS FIFO AND WHAT DOES IT STAND FOR?

FIFO IS A METHOD OF STOCK ROTATION THAT USES PRODUCTS IN THE ORDER THEY ARE RECIEVED: FIRST IN FIRST OUT.

300

BEFORE CLEANING MACHINERY IN THE FOOD PREP AREA- WHAT IS A SAFETY MUST DO TO KEEP YOURSELF SAFE? (THINK VIDEO)

UNPLUG THE MACHINE.

400

SHOULD YOU WORK WITH FOOD IN LARGE OR SMALL BATCHES IF POSSIBLE? WHY?

SMALL BATCHES- TO MINIMIZE TIME FOOD SPENDS IN TEMP DANGER ZONE. (BONUS FOR SAYING 4 HOUR MAX FOR TCS FOODS)

400

NAME 4 TYPES OF MICROORGANISMS. (BACTERIAL CONTAMINATION)

FUNGI, PARASITES, BACTERIA, VIRUSES.

400

WHEN SERVING MANY DRINKS AT ONE TIME, WHAT IS BEST PRACTICE? (THINK OF MISS B EXAMPLE: YOU CANNOT EAT AT EVERYONES HOUSE)

A TRAY! NEVER TOUCH THE RIM OF SOMEONES GLASS OR ANY FOOD SURFACE THEY WILL EAT FROM WITH BARE HANDS.

400

WHAT IS THE TOP TO BOTTOM ORDER OF READY TO EAT AND RAW FOOD ON A COOLER SHELF?

READY TO EAT ON THE TOP- RAW ON THE BOTTOM.

400
WHY ARE EMPLOYEES NOT ALLOWED TO EAT WHILE WORKING?

RISK OF CROSS CONTAMINATIONS.

500

WHAT ARE THE BIG 8 ALLERGENS?

MILK, EGGS, SOY, WHEAT, FISH, SHELLFISH, TREE NUTS, PEANUTS.


500

GIVE AN EXAMPLE OF A TCS FOOD.

MEAT, DAIRY, FISH, EGGS, COOKED POTATOES, CUT TOMATOES AND MELONS, COOKED RICE AND BEANS...


DEFINITION: TIME CONTROL SAFETY FOODS

500

HOW MANY SECONDS SHOULD YOU WASH YOUR HANDS, HOW LONG SHOULD THE ENTIRE PROCESS TAKE?

10-15 SECONDS WASHING AND SCRUBBING

2 HAPPY BIRTHDAY SONGS FOR ENTIRE PROCESS

500

WHAT IS THE RECCOMENDED INTERNAL TEMP FOR POULTRY? (THINK CHICKEN)

165 DEGREES.

500

PROPER 3 COMPARTMENT SINK CLEANING PROCEDURES ARE:

SCRAPE, WASH, RINSE, SANITIZE, AIR DRY.

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