Chapter 1
The Food Code is a set of guidelines created by the U.S. Food and Drug Administration (FDA) that provides recommendations for food safety practices.
What is The Food Code
This is a harmful microorganism that can cause illness in humans
What is a Pathogen
Harmful microorganisms or allergens are transferred from one food item to another
What is cross-contamination
Monitoring, correcting, and record keeping can prevent what
What is preventing time temperature abuse
The process of reducing the number of harmful microorganisms on a surface to a safe level, typically using a chemical sanitizer or heat.
What is sanitizing?
What are the key factors that contribute to foodborne illness outbreaks?
What is
Poor personal hygiene
Cross-contamination
Improper cooking temperatures
Incorrect holding temperatures
Contaminated food sources
This is the range between 41°F (5°C) and 135°F (57°C), where bacteria grow most rapidly.
What is the Temperature Danger Zone
The 8 foods are what should be most looked out for of allergens. These include milk, eggs, fish, shellfish, wheat, soy, peanuts, and treenuts
What is the The Big Eight
Measuring the internal temperature of food to check if it's safe.
What is measuring internal temperature of food?
Steps involved in cleaning and sanitizing food-contact surfaces
What is the Cleaning and Sanitizing process?
What are the four main ways food can become unsafe?
What is
Time-temperature abuse
Cross-contamination
Poor personal hygiene
Contaminated food source
These bacteria can cause an infection, and intoxication
What is bacteria that causes foodborne illness
Train staff to identify and handle allergens properly.
Keep food allergens separated from other food items.
Clearly label menu items with potential allergens.
Inform customers about the ingredients used in dishes and offer allergen-free alternatives.
Clean and sanitize equipment and surfaces between preparing different foods. These steps can prevent this harmful thing.
What is preventing food allergens
135F to 70F within two hours and then form 70F to 41 within 4 hours
What is the proper method for cooling hot food?
Concentration, Temperature, Contact time, and Water hardness are way you can check the effectiveness of this product.
What is checking sanitizer effectiveness?
What is the primary responsibility of a food service manager?
What is ensuring food safety and prevent foodborne illnesses by overseeing the proper handling, preparation, and storage of food in the establishment.
These 6 conditions affect the growth of bacteria
What is FATTOM
These symptoms mean this in a person.
What are symptoms of an allergic reaction
Storing food in clean, dry, and pest free areas is just one of the ways of doing what?
What is storing food.
The effectiveness of a sanitizer.
What is sanitizer concentration?
What are the "big five" foodborne illnesses that food safety managers should be aware of?
What is:
Norovirus
Salmonella Typhi
Shigella spp.
E coli
Nausea, Vomiting, Diarrhea, and Abdominal cramps can all be signs of what?
What are symptoms of Foodborne Illness
This occurs when a person’s immune system mistakenly identifies a certain food protein as harmful
What is allergic reaction?
Cook, clean, separate, chill are part of what
What are the four steps of safe food handling?
Store these away from food and food contact surfaces.
What is storing chemicals