Chapter 1
What is a foodborne illness?
A disease carried or transferred to people by food.
41 degrees - 135 degrees
How long should you wash your hands for.
At least 20 seconds
Safest method of thawing food.
In the refrigerator
What is a food safety management system
A set of rules and procedures to follow to keep food safe to eat
The most common causes of foodborne illness.
Contaminated food, poor personal hygiene, cross contamination, time-temp abuse
When bacteria is transferred from one food to another.
A bone is what type of contaminant
physical
How a large volume of food should be cooled.
Developing a food safety plan.
The three categories of food safety hazards.
Biological, Chemical, and Physical.
How long food can be left at room temperature.
2 hours.
The amount of people who get sick to be considered an outbreak.
Two or more
The temperature that food needs to get to when reheating.
165 degrees.
What step is keeping records of the food safety activities.
Documentation.
The 4 steps of food safety.
Clean, separate, cook, and chill
The three types of microorganisms that cause foodborne illness.
Bacteria, Viruses, and Parasites.
The most common food allergens
Wheat, fish, nuts, eggs, soy, milk
The steps in the flow of food
receiving, storing, preparing, cooking, holding, cooling, and serving.
What is the HACCP
hazard analysis critical control point
The role of the food manager in food safety.
Ensures that the establishment complies with health and safety regulations.
155 degrees
If you have a foodborne illness.
Correct temp of holding hot food.
135 degrees
what is a critical control point
A point in the flow of food where a hazard can be prevented, eliminated, or reduced.