Chapter 1: Providing Safe Food
A foodborne illness outbreak is defined as what?
2 or more people report the same illness from the same food
What are the types of equipment that can cause chemical contamination?
Items made from:
Pewter
Copper
Zink
Some painted pottery
What must you do if an employee reports having any of the 5 major symptoms
restrict or exclude them from work
What is pathogens transferred from one surface to another
Cross-Contamination
Who should you purchase from
Approved, Reputable suppliers
What are the high risk populations
Elderly People
Preschool age children
people with compromised immune systems
What are the 8(9) main allergens
Milk
Eggs
Fish
Shellfish
Soy
Wheat
Peanuts
Tree Nuts
(Sesame)
List the 5 steps of washing your hands
wet hands/arms
apply soap
scrumb hands/arms for 15 seconds
rinse thoroughly
dry with single use paper towel/hand dryer
What is the temperature danger zone
41-135
How long can TCS foods be stored
7 days
Name the 3 Contaminants
Biological
Chemical
Physical
What are the 6 conditions needed for bacteria to grow
Food
Aciditiy
Time
Temperature
Oxygen
Moisture
Name 4 of 6 common actions to avoid with your hands
Running finger through the hair
wiping/touching nose
rubbing you ear
touching a pimple/infected wound/boil
wearing/touching dirty uniform
coughing/sneezing into your hand
spitting in the operation
2 ways to calibrate a thermometer & explain them
Ice Point
Boiling Point
How can you ensure food is being stored & rotated properly
FIFO Method
First In First Out
Name 3 "costs of a foodborne illness" to an operation
Loss of customers & sales
Negative media exposure
lawsuits/legal fees
increased insurance premiums
loss of reputation
lowered staff morale
staff missing work
staff retraining
What are the 6 common symptoms shared by foodborne illnessess
Diarrhea
Vomiting
Fevers
Nausea
Abdominal Cramps
Jaundice
When to change gloves
As soon as they become dirty/torn
before beginning a different task
after an interruption (i.e. taking phone call)
after handling raw meat/seafood/poultry & before handling RTE food
after 4 hours of continual use
Zone where pathogens grow rapidly
70-125
What is a guide to properly storing Top to Bottom
Lowest min cooking temp on top to highest cooking temp on bottom
Name the 5 ways food becomes unsafe
Purchasing from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene
What are the big 6 foodborne illnesses
Shigella
Salmonella Typhi
Nontyphoidal Salmonella
E-Coli
Hepatitis A
Norovirus
List the 5 symptoms that must be reported if feeling ill
Vomiting
Diarrhea
Jaundice
Sore Throat WITH Fever
Infected wound/boil that is open or draining (unless properly covered)
List 4 ways to prevent cross-contamination
Use seperate equipment
clean/sanitize before/after tasks
prep raw/RTE foods at different times
buy prepared food
What should you do with recalled items
identify recalled items
remove from inventory (place in secure/appropriate location)
label item "DO NOT USE/DO NOT DISCARD"
refer to vendors notification/recall notice