Contamination and Allergens
Glass, metal shavings, hair, and dirt are examples of this type of contaminant.
What are physical contaminants?
This is one of the most important practices food handlers can use to prevent foodborne illness.
What is proper handwashing?
What does TCS stand for?
Time/Temperature Control for Safety.
These microorganisms can cause illness when they contaminate food.
What are pathogens?
An illness carried or transmitted to people by food is called this.
What is a foodborne illness?
Cleaners, sanitizers, and pesticides can cause this type of contamination.
What is chemical contamination?
The entire handwashing process should take at least this long.
What is 20 seconds?
Cold TCS food should generally be maintained at this temperature or lower.
What is 41°F or lower?
This acronym describes the six conditions bacteria need to grow.
What is FAT TOM?
These are the three major types of food safety hazards.
What are biological, chemical, and physical hazards?
The transfer of an allergen from one food or surface to another food is called this.
What is cross-contact?
A food handler touches raw chicken and then needs to prepare ready-to-eat food. What must happen first?
Wash hands properly and change gloves.
Hot TCS food should generally be maintained at this temperature or higher.
What is 135°F or higher?
**** DAILY DOUBLE*****
What does FAT TOM stand for?
Food, Acidity, Temperature, Time, Oxygen, and Moisture.
These foods require time and temperature control to limit the growth of pathogens.
What are TCS foods?
Name four of the major food allergens.
milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, tree nuts, and sesame.
A food handler reports vomiting or diarrhea before their shift. What should the manager do?
Exclude the employee from the operation.
When pathogens are transferred from one surface or food to another, this has occurred.
What is cross-contamination?
Unlike bacteria, these pathogens require a living host to reproduce and are commonly spread through poor personal hygiene.
What are viruses?
Name three populations that have a higher risk of getting a foodborne illness.
Elderly people, preschool-age children, and people with compromised immune systems.
A cook prepares a peanut-containing dessert and then uses the same equipment to prepare a peanut-free dessert. What must happen to the equipment first?
It must be properly cleaned and sanitized to prevent allergen cross-contact.
*****DAILY DOUBLE****
Give three situations when a food handler must change gloves.
A thermometer consistently reads several degrees higher than the actual temperature. What must be done before relying on it again?
Calibrate the thermometer.
Which two FAT TOM conditions can a foodservice operation control most easily?
What are time and temperature?
Name three of the five common risk factors responsible for foodborne illness.