Ch 1: Keeping Food Safe
What does TCS stand for in TCS food? Give an example.
Time and temperature control for safety. Teacher will judge example.
What are 3 symptoms of foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
Using a copper pot to heat up chili is an example of what type of contamination?
Chemical
When should hand sanitizers be used?
After washing hands
What temperatures do most foodborne pathogens grow quickest?
Between 70-125 degrees F
What are 3 categories of contaminates? Give an example of each.
Biological, chemical & physical. Teacher will judge examples.
What type of food is commonly liked with parasites?
Fish and/or produce
The primary purpose of a food defense program is to address points in an operation where food is most at risk from _________ __________.
deliberate contamination
When washing hands, what is the minimum time you should scrub with soap?
10 seconds
Which prob should be used to check the temperature of a pot of soup?
Immersion probe
What is a foodborne-illness outbreak?
When two or more people report the same symptoms from eating the same food
What is FAT TOM, and what do the letters stand for?
The six conditions bacteria need to grow. Food, Acidity, Temperature, Time, Oxygen, Moisture
What is ALERT and what do the letters stand for?
Acronym developed by the FDA to help operations develop a food defense program. ALERT stands for assure, look, employees, reports, and threat.
Put the following steps in correct order:
Dry hands and arms
Apply soap
Scrub hands and arms vigorously for 10 to 15 seconds
Wet hands and arms
Rinse hands and arms thoroughly
Wet hands and arms
Apply soap
Scrub hands and arms vigorously for 10 to 15 seconds
Rinse hands and arms thoroughly
Dry hands and arms
What are two ways to calibrate a thermometer?
boiling-point method and ice-point method
The five common risk factors that can lead to foodborne illness are . . .
Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment and practicing poor personal hygiene.
What is the most important way to prevent foodborne illness caused by bacteria? Viruses? Seafood toxins?
Control time and temperature. Practice good personal hygiene. Purchase from approved, reputable suppliers.
What are five common food allergens and three symptoms of an allergic reaction?
Milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts, sesame
Nausea, wheezing or shortness of breath, hives or itchy skin, swelling of parts of the body, vomiting and/or diarrhea, abdominal pain, itchy throat
Name 3 ways food handlers can contaminate food.
They have a foodborne illness, they have wounds or boils, they sneeze or cough, they have contact with someone who is ill, when the use the restroom and don't wash their hands, when they have a fever, diarrhea, vomiting or jaundice.
Name 3 guidelines for preventing cross-contamination of food.
Use separate equipment for raw and ready-to-eat food.
Clean and sanitize before and after tasks.
Prep raw and ready-to-eat food at different times
Buy prepared food
Why are elderly people more at risk for getting a foodborne illness?
As people age, changes occur in their organs that can allow more pathogens to enter to the intestines. Changes in the stomach and intestinal tract in turn also allows the body to store food for longer periods giving toxins more time to form.
Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?
Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli
Name two things that service staff (waiters/food runners) can do to prevent allergic reactions. Name two things kitchen staff can do to prevent cross-contamination.
Knowledgeable about potential allergens on menu, describe dishes, identify ingredients, suggest alternative items, identify the allergen special order, hand-deliver food separately.
Check recipes and ingredient labels, wash/rinse/sanitized equipment before prepping food, keep allergen away from guest's food & dishware, wash hands & change gloves
When must food handlers change single-use gloves? (Name 5)
As soon as the gloves become dirty or torn, before beginning a different task, after an interruption (ex: phone call), after handling raw meat and before handling ready-to-eat food, after 4 hours of continuous use.
List all 9 steps of the flow of food through an operation.
Purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving