Foodborne Illnesses
A foodborne illness is
A disease transmitted to people by food
The most important part of personal hygiene
handwashing
The temperature danger zone
41-135F
When measuring the temperature of food you should put the thermometer in the _____ part of food
Thickest
When washing hands the minimum time you should scrub with soap
10 seconds
Two most highly contagious viruses that can cause severe illness
Hepatitis A & Norovirus
Human Costs
70-125F
You should temp food in at least how many places
Two
The USDA regulates
Meat, Poultry & Eggs
Three ways food handlers can cause foodborne illnesses
-Fail to wash their hands correctly after using the restroom
-Cough or sneeze on food
-Touch or scratch wounds and then touch food
-Work while sick
You should always purchase food from
Approved, Reputable Suppliers
A practice that can help prevent time-temperature abuse
Limiting the amount of food that can be removed from a cooler for prepping
When taking the temperature of food with a bi-metallic stemmed thermometer you should allow at least _____ seconds
15 seconds
The three types of contaminants
Biological, Physical, Chemical
Symptoms that employees must report if they are ill
-Sore throat w/ fever
-Vomiting
-Diarrhea
-Jaundice
-Infected Wound or Boil
-Refrigeration
-Cold running water
-During cooking process
-Microwave
Fill in what food must be cooked to the minimum internal temperature
Two methods to calibrate a thermometer
Ice-point
Boiling Point
The eight types of allergens
1. Soy/soy products
2. Peanuts
3. Tree nuts
4. Eggs
5. Milk/Dairy Products
6. Shellfish/Crustaceans
7. Fish
8. Wheat
The Six Big Foodborne Illnesses
-Shigella spp.
-E-coli
-Non-typhodial Salmonella
-Salmonella Typhi
-Norovirus
-Hepatitis A
Difference between cross-contact and cross-contamination
Cross-contact: allergens are passed between surfaces
Cross-contamination: pathogens are passed between surfaces
The times and temperatures that food must be cooled
135-70F in 2 hours
70-41F in 4 hours
Four thermometers that are commonly used in a food service operation
Bi-metallic, infra-red, thermocouples, thermistors
The Six conditions bacteria need to grow
Food
Acidity
Time
Temperature
Oxygen
Moisture