Forms of Contamination
FAT TOM stands for what in the kitchen.
What is food,acidity, temperature, time, oxygen, and moisture.
This illness is commonly linked to jaundice.
What is Hepatitis A?
Nails
What is must be kept short and neat, no polish, and no fake nails?
Beginning of the flow of food.
What is purchasing?
Top 8 food allergens.
What are milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, and soy?
Biological, Chemical, and Physical refer to what?
What are contaminants?
Yeast, Mold, Mushrooms
What is fungi?
Hands must be washed.
What is before, during, and after food preparation?
Wash, rinse, _______
What is sanitize?
Tea
What is not a common allergen?
Metal Shavings
What is a physical contaminant?
Often called the cruise ship illness, this illness is linked to ready-to-eat foods.
What is Norovirus?
Eating and drinking
What is only in designated areas?
Temperature danger zone
What is 41 F - 135 F?
Avoiding cross contact
What is wash, rinse, sanitize?
Copper, Zinc, and Pewter
What is a chemical contaminant?
Often found in the intestines of cattle, and contaminates meat during slaughtering.
What is E Coli?
Jewlry
What is should not be worn except a plain band?
Calibration
What is adjusting a thermometer?
Secret Ingriedents
What is must be available for those with allergies?
Pine bones in a fish fillet.
What is a physical contaminant?
Diarrhea, Vomiting, Fever, Nausea, Abdominal Cramps, and Jaundice are what?
What are common symptoms of foodborne illnesses?
Proper kitchen attire.
What is closed toes shoes, apron, and hat or hairnet?
Quickest foodborne pathogen growth?
What is 70 F - 125 F?
Wheezing and hives.
What are common symptoms of an allergic reaction?