Ch1: Providing Safe Food
What is a foodborne illness outbreak?
When 2 or more people experience the same symptoms after eating the same food
The temperature danger zone
What is 41F-135F
4 ways food handlers can contaminate food
Coughing, Sneezing, illness/sick, poor handwashing
2 main ways to keep food safe during the flow of food
preventing cross contamination & preventing time-temperature abuse
Where should food be purchased from to ensure safety?
What are approved, reputable suppliers.
the 3 types of contamination that make food unsafe
What are Biological, chemical, & physical hazards
The "Big Six" pathogens
What are: Shigella, Salmonella Typhi, Nontyphoidal Salmonella, E-Coli, Hepatitis A, Norovirus
Where must food handlers wash their hands
a designated handwashing sink
how can cross contamination be prevented during food prep
keeping raw & RTE foods separate. or prep at different times.
(Or other answers I find to be acceptable)
What should you do when receiving a food delivery
Visually inspect the delivery truck
Visually check food & temperatures of food
Store items as quick as possible
4 main ways food becomes unsafe
What are time-temperature abuse, cross contamination, poor personal hygiene, & poor cleaning/sanitizing
The transfer of contaminants from feces to food, due to poor handwashing
What is the fecal-oral route of contamination
What should you do if a food handler touches food with dirty hands
Throw it out
Best type of thermometer to check internal temperature of thick foods (i.e. roasts)
Bi-Metalic Stemmed Thermometer
How long can RTE TCS food be stores if held at 41F or lower
3 populations that make up high risk populations
A severe, life-threatening allergic reaction that can lead to death.
What is anaphylaxis
When MUST food handlers wear gloves
when handling ready to eat (RTE) foods
List the proper storage for top-to-bottom storage.
ground meat, RTE food, poultry, seafood, whole cuts of beef/pork
RTE
Seafood
Whole Cuts of Beef/pork
Ground Meat
Poultry
What date must be on a label
What is the Discard date
Which agency issues the Food Code & inspects most food (except meat, poultry, & eggs)
What is the Food & Drug Administration (FDA)
A protein in a food that can trigger an immune response
What is a food allergen
the 4 conditions a food handler should be excluded from work
Vomiting, Jaundice, Sore throat w/ fever, diagnosed foodborne illness
This is the temperature most pathogens grow much faster
What is 70F-125F
Identify items, remove from inventory, store away from usable items, label DO NOT USE, refer to vender notification to determine what to do with item
Steps to take with recalled items