Keeping Food safe
A disease transmitted to people by food
What is a Foodborne illness
What is the only acceptable jewelry allowed to be worn in a kitchen?
What is a plain wedding band
What are the four types of pathogens that can contaminate food?
viruses, bacteria, parasites, and fungi
Chlorine, Iodine and Quaternary (quat) are all examples of what?
What are Chemical sanitizers
Name two reasons an operation would be closed by a regulatory authority
What is a backup of raw sewage and significant lack of refrigeration
Name three challenges to food safety?
What are Time, Language and culture, Literacy and education, Pathogens, Unapproved suppliers, High-risk populations, Staff turnover
When hand washing what is the minimum amount of time you can scrub with soap?
what is 10 seconds
What does FAT TOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture
What are the FIVE steps in cleaning and sanitizing in a three compartment sink?
Scrape, Wash, Rinse, Sanitize, Air dry
What agency is responsible for inspecting individual restaurants?
What is state or local regulatory authorities
Name the three types of contaminants and give an example of each
Biological (salmonella, parasites fish toxins)
Chemical (bleach or other cleaners ending up in food)
Physical (fish bones, bread ties, metal shavings, fruit stickers)
When should hand antiseptics be used?
When soap is not available
What are the best ways to prevent exposure to pathogens?
What is controlling time and temperature, preventing cross contamination, practicing personal hygiene, and purchasing from approved and reputable suppliers
What is the minimum temperature for a final sanitizing rinse in a dishwasher?
Who should apply pesticides in a food service operation?
Who is a pest control operator
List six examples of a TCS food?
What are Sliced melons, Shell eggs, milk and dairy products, raw meat, Baked potatoes, Tofu, cooked rice
Give an example of when someone should be restricted from a food service operation vs. excluded from a food service operation
restricted: an employee comes in with a sore throat and headache, so they are put on inventory duty
Excluded: an employee at old folks home has a sore throat headache and diarrhea, so they are sent home
How can mushroom toxins be destroyed?
What is they cannot be destroyed so they should be purchased from approved reputable suppliers.
What is the minimum contact time for sanitizing utensils in Quat sanitizer?
What is 30 seconds
How often must a sanitizer be changed?
What is 4 hours
What are Elderly people, Preschool- age children, People with compromised immune systems
What is the most common way to transmit the big 6 pathogens?
What is the fecal-oral route
Why has the "big six" been singled out by the FDA
Name the four types of cleaners and give an example of when to use each.
What is detergent (three compartment dish soap)
Degreasers (cleaning baked on grease off of an oven door)
Delimers (removing mineral deposits from a dishwasher)
Abrasive cleaners (cleaning burnt stuck on food from a sheet pan)
What are the minimum holding temperatures for cold TCS foods and hot TCS foods
41 degrees or below for cold foods
135 degrees or above for hot foods