FoodBorne Illness
Define a Foodborne Illness
What is a disease transmitted to people by food.
What is a person who handles the preparation and serving of food in an establishment
Temperature Danger Zone
between 41 degrees and 135 degrees
Front of House vs. Back of House
Front of house- wait staff and management
Back of house- line cooks, dishwashers, etc.
3 types of contaminants
Biological, Chemical and Physical
I should wash my hands when...
using the restroom
touching body or clothing
coughing, sneezing, blowing nose, etc.
eating, drinking, chewing gum or using tobacco products.
handling raw meat, seafood or poultry.
Before accepting deliveries, you should...
purchase from approved suppliers
inspect for damages
check driver logs
it is presented honestly
When serving food you must...
make sure utensils are clean and sanitized
hold dishes by the bottom or edge
avoid bare-hand contact
make sure all food is at the correct temperatures
Give examples of time-temperature abuse
Food is not held or stored at the correct temperature
Food is not cooked or reheated enough to kill pathogens
Food is not cooled correctly
When using single-use gloves, i should...
wash my hands before
wear the correct size
NEVER blow into my gloves
NEVER wash and reuse
Temperature for cold food deliveries should be at..
41 degrees or colder
Should you be serving food if you are sick?
according to Servsafe, you can handle food as long as you are not presenting with a fever, diarrhea, or other symptoms of foodborne illnesses
What is cross-contamination?
Bonus: How do we prevent it?
What is when pathogens are transferred from one surface or food to another.
Bonus: Answers may vary
Explain good personal hygiene in the workplace
washed uniform
clean hands
absent from illness
appropriate fingernail length
hair tied up and away from face
rolled sleeves
Process for storing foods
Make sure all foods are labeled correctly
Dates are marked clearly
Stored in appropriate fridge/freezer on correct shelf
List the symptoms of a foodborne illness
Diarrhea, Vomiting, Fever, Nausea, Abdominal Cramps
Name the Big 6
Salmonella Typhi
Non-Typhodial Salmonella
Shigella
E. Coli
Hepatitis A
Norovirus
Describe the entire process of hand washing
1. wet hands
2. apply soap
3. scrub hands for 10-15 seconds
4. Rinse hands thoroughly
5. Dry hands
purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, service
Who is the better chef? Mr. Devin or Ms. Julie
Ms. Julie ;)