Pathogens
Of the big six major pathogens, 4 are bacteria, and 2 are this type of nasty microorganism.
What are viruses?
Considering how many gross things we touch in a day, this practice is the most important part of personal hygiene.
What is handwashing?
This term refers to the spread of pathogens to food. It's most easily prevented by separating raw and ready-to-eat food, or using color-coded cutting boards.
What is cross-contamination?
This mark on a bimetallic stemmed thermometer shows the end of the temperature-sensing area. (Your face has one on each cheek!)
What is a dimple?
The longer you hold TCS food between 41 F and 135 F makes it more likely to grow pathogens, putting it on the "highway" to this zone.
What is the danger zone?
What is F.A.T.T.O.M.?
Only drink from this type of container when handling food. No drip = no sick!
What is a covered container?
What is a food allergen?
What is an immersion probe?
Ready-to-eat TCS food stored at or below 41 F can be stored up to this many days.
What is 7 days?
This bacteria, also known as "Shiga toxin-producting Escherichia coli", is usually found in raw or undercooked ground beef or contaminated produce, and it causes awfully unpleasant digestive issues. Keep your staff at home if they have symptoms!
What is E. coli?
Wear this to prevent a really gross physical contaminant from falling off of your head and into a customer's food.
What is the Highest?
Use this probe when checking the internal temperature of thin food, such as hamburger patties or fish fillets.
What is a penetration probe?
Rotate your food in storage using this method, keeping the earliest use-by dates to the front and the latest to the back.
What is First-In First-Out (FIFO)?
This symptom, a yellowing of the eyes and skin, is unique to Hepatitis A. Again, keep 'em home if you see it in your staff!
What is Jaundice?
Remove and store this essential part of your work uniform when leaving a prep area. And please, never wipe your hands on it!
What is an apron?
These types of suppliers have been inspected and can show you an inspection report. In other words, don't order mushrooms from Pinhead. (Thanks for the advice, Liz!)
What are approved, reputable suppliers?
This device monitors both time AND temperature abuse during shipment or storage. If it changes color, reject the food!
What is a time-temperature indicator (TTI)?
If ready-to-eat TCS food can't be safely reheated, throw it out after THIS many hours.
What is 4 hours?
These are the two conditions that are easiest to control when preventing the growth of bacteria.
What are time and temperature?
Handwashing should always be done before switching tasks and putting on a new pair of these single-use kitchen accessories. Also, try not to inflate them with your breath. It's fun, but, no.
What are gloves?
This is the short name for a plan that helps you track the critical control points where hazards can access your operation. (And it's only 5 letters!)
What is HACCP?
There are two ways to do THIS to a thermometer: raise the temperature to the boiling point of water (212 F) or the freezing point of water (32 F). Note: the ice-point one is safer!
What is calibration?
If your order from a vendor arrives damaged or abused, store the bad food away from other food and equipment with two labels: "Do not use" and "_ _ _".
What is "Do not discard"?