This happens when a disease is passed to customers through food. Safe food handling and a safe preparation environment are key in minimizing this risk
Food-borne Illness
What does TCS stand for?
Time and Temperature Control for Safety
True or False: I should prep raw meat, seafood, and poultry at different times or in different areas than ready-to-eat foods.
TRUE
Food-handlers fingernails should be:
Short, clean, and unpolished
Leftover Soup is cooled on the counter
Time-temperature abuse
Microscopic Contaminants, such as bacteria, viruses, parasites, and fungi
Biological Contaminants
What is the temperature danger zone?
41° F to 135° F
What you should do if a customer is having an allergic reaction to food
Call 911
True or False: It is okay to thaw hamburgers at room temperature
FALSE
A foodhandler wearing gloves places a hamburger on the grill and then places lettuce and tomato on a bun.
Cross-contamination
Chemicals used at your establishment, including cleaners, sanitizers, and polishes that may come in contact with food
Chemical Contaminants
Food that has been held in the Temperature Danger Zone has been subjected to:
Time-Temperature Abuse
Cross-Contamination is:
The spread of bacteria or pathogens from one tool, food item or surface to another
FIFO means:
First-in First-out
A foodhandler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.
Poor personal Hygiene
True or False: Hats are appropriate at work in food service
TRUE
True or False: Elderly people are more at risk than people with weakened immune systems for foodborne illness
FALSE
Four symptoms a person having an allergic reaction might have
itching, swelling , weezing, tightness in throat, Hives
True or False: Frozen foods should be received at 41° F or lower
FALSE
A server setting tables touches the food-contact surfaces of the utensils when placing them on the table.
cross-contamination
The last step of handwashing:
Use a paper towel to turn off the tap and to open the bathroom door so as not to contaminate hands on the way back to work.
Most common TCS food types:
The Big 8
Why do we allow dishes to air dry?
Drying them reintroduces pathogens
Three categories of potential hazards to food.
physical, biological, and chemical