Flow of Food
What is meant by flow of food, and what is the first step?
The flow of food is the route food takes from the time a kitchen receives it to the time it is served to the customer.
Botulism is caused by what?
Bacteria
Hepititas A is caused by what?
Virus
What should you wear if you have a cut on your hand?
A bandage and a glove
True or False: Even a tiny amount of a food can set of an allergic reaction in a person suffering from a food allergy.
True
What is the temperature for holding hot foods? Cold foods?
Hold hot foods at above 135°F or above; hold cold foods below 41°F
What is a pathogen?
an organism that causes diseases
What is a food-borne illness?
A food-borne illness is an illness that results from eating contaminated foods
What is the difference between cleaning and sanitizing?
Cleaning involves removing soil and food products. Sanitizing means you have used either heat or chemicals to reduce the number of pathogens on a surface to a safe level.
What's the difference between a food allergy and a food intolerance?
A food allergy causes an immune system reaction that affects many of the organs in the body.
A food intolerance is usually limited to digestive problems. Meaning, the body has an inability to process or breakdown that particular food.
What is meant by FIFO and why is it important to proper food storage?
FIFO means First In, First Out. This system ensures that the oldest food gets used first.
What is the difference between bacteria and viruses?
Bacteria are single-celled organisms that can live in food or water
Viruses invade living cells, including those in food
What is FAT TOM and what does it stand for?
Food
Acidity
Temperature
Time
Oxygen
Moisture
Maintaining the kitchen so pests can't get into it
Taking care of all waste properly, so pests can't find food
Using pesticides to eliminate any pests
What are three signs that someone is having an allergic reaction?
Hives
Dizziness
Abdominal Pain
Tingling (Itchy eyes, nose, throat)
Swelling
Nasal Congestion
Anaphylaxis
What is meant by the term temperature danger zone? What are the actual temperature limits for this danger zone?
The temperature danger zone is the range where pathogens thrive and reproduce.
The range is between 41°F-135°F
What are the four basic types of biological hazards?
Bacteria
Viruses
Parasites
Fungi (including molds)
What is an example of a:
Chemical Hazard
Physical Hazard
Chemical: cleaning compounds, bug sprays, etc
Physical: bandaids, glass shards, etc
What are the four symptoms that mean you should not come into work?
Sore throat with fever
Diarrhea
Vomiting
Jaundice
What precautions should be taken when preparing food for food allergy sufferers?
Food for allergy sufferers should be prepared without any contact with the problem food.
Make sure the prep table and the utensils used to prepare the food have been properly cleaned and sanitized
Avoid cross-contamination by washing hands and changing gloves before preparing food for food allergy sufferers
What is the difference between the one-stage cooling method and the two-stage cooling method?
The one-stage cooling method gets down to a temperature below 41° in four hours. The two-stage cooling method reduces foods to 70°F within two hours and then takes an additional four hours to reduce the temperature to below 41°F
What is the difference between direct contamination and cross-contamination?
Direct contamination is when disease-causing substances are introduced directly into food.
Cross contamination happens when a safe food comes in contact with a hazard and becomes hazardous as a result.
What are three examples of TCS foods?
Milk and dairy products
Shell eggs
Baked potatoes
Heat-treated plant food, such as: cooked rice, beans, and vegetables
Sliced melons, cut tomatoes, cut leafy greens
What are the three compartments of the three-compartment sink used for?
First compartment: hot water and detergent
Second compartment: Clean water to rinse away dirt as well as the detergent
Third compartment: contains either very hot water (180°F) or a mixture of water and a chemical sanitizer
What are the eight most common food allergies?
Milk and dairy products
Soy
Peanuts
Tree nuts (almonds, walnuts, pecans)
Wheat
Eggs
Fish
Crustacean shellfish (lobster, crab, shrimp)