Providing Safe Food Food
These group of people have a higher risk of getting a foodborne illness.
Who are high risk populations? (pg. 1.9)
This pathogen is found in human feces and is mostly linked to foods that can be easily contaminated by unwashed hands.
What is Shigellla spp.? (pg. 2.7)
Thes items are designed for one task, after which they must be discarded.
What are single-use gloves? (pg.3.10)
This method involves adjusting the thermometer to the temperature at which water freezes.
What is the ice point method? (pg. 4.11)
This is the height that all food items must be stored off the floor.
What is 6 inches (15 centimeters)? (pg. 5.14)
This agency inspects all food except meat, poultry, and eggs.
Who is the FDA? (pg. 1.12)
This is a protein in a food or ingredient that some people are sensitive to.
What is a food allergen? (pg. 2.20)
This is the only place where food employees may eat, drink, smoke, and chew rum or tobacco.
What are designated areas? (pg. 3.14)
You should do this when you have to use the same prep table for different types of food.
What is prep raw and ready to eat foods at different time? (pg. 4.3)
Many operations use this method to rotate their refrigerated, frozen, and dry foods during storage.
What is first-in, first-out (FIFO)? (pg. 5.13)
Pathogens that are transferred from one surface or food to another.
What is cross-contamination? (pg. 1.6)
These are the categories that allow for bacteria to grow.
What is food, acidity, temperature, time, oxygen, and moisture (FATTOM)? (pg. 2.4)
This product should never be used to replace handwashing.
What is hand antiseptics (sanitizer)? (pg. 3.7)
These tags monitor both time and temperature.
What are time-temperature indicators (TTI)? (pg. 4.9)
Food must always be purchased from these people.
Who are approved and reputable suppliers? (pg. 5.2)
These are the three catagories of contamination.
What is biological, chemical, and physical? (pg. 1.4)
The FDA created this tool that can be used to develop a food defense program.
What is A.L.E.R.T. (Assure, Look, Employees, Reports and Threat)? (pg. 2.16)
These food items should never be handled with bare hands.
What are ready to eat foods? (pg. 3.11)
This is the range where pathogens grow rapidly.
What is between 70°F and 125°F? (pg. 4.2)
This is the temperature that live shellfish must be received at.
What is at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C)? (pg. 5.6)
These items need time and temperature control to limit pathogen growth.
What are TCS foods? (pg. 1.7)
These items can contaminate food if they are used or stored incorrectly.
What are chemicals? (pg. 2.11)
This is how long it is supposed to take you to vigorously scrub your hands and arms.
What is 10 to 15 seconds? (pg. 3.5)
This item is especially useful of checking temperature items of thin foods such as hamburger or fish fillets.
What are penetration probes? (pg. 4.8)
To practice safe food storage, food must always be placed in chillers in this order.
What is ready to eat, seafood, whole cuts of meat, ground meat, and whole and ground poultry. (pg. 5.15)