Keeping Food Safe
Understanding the Microworld
Contamination
Personal Hygiene
Cleaning and Sanitation
100
The three contaminants associated with foodborne illness
What is biological, chemical and physical
100
The temperature danger zone
What is 41F-135F
100
Dirt found on vegetables is this type of contaminant
What is physical
100
'Device' used to keep hair from contaminating food
What is hair restraint (hairnet)
100
Solvent used to remove mineral deposits
What is Delimers
200
Foods most likely to become unsafe
What is TCS (time/temperature, control, safety)
200
The four progressive stages for bacterial growth
What is lag, log, stationary, death
200
Hand sanitizers left on employees hands while prepping vegetables is this type of contaminant
What is chemical
200
Only piece of jewelry allowed to be worn in the kitchen
What is plain band
200
Chlorine concentration requirement (ppm) @ 100F
What is 50-99
300
High-risk groups for food borne illness
What is preschool children, elderly, people with compromised immune systems
300
Bacteria 'vibrio vulnificus' found in this food
What is oysters
300
The FDA acronym-program developed to identify the points in your operation where food is at risk
What is ALERT
300
Local regulatory authority approves worker's return to work after worker is determined to have this foodborne illness
What is Hepatitis A, or, salmonella, or, E.coli, or, norovirus, or, shigella
300
When to clean and sanitize food-contact surfaces (4 times)
What is after use, changing to different type of food, foodhandler is interrupted during task, after 4 hours
400
A food borne illness outbreak
What is when two or more people have the same symptoms after eating the same food.
400
The six conditions that pathogens need to grow
What is FAT TOM
400
Four common food based allergens (plant only)
What is wheat, soy, peanuts, tree nuts
400
'Device' used to cover cuts/wounds on the end of the finger
What is finger cot
400
Temperature of final rinse for high temperature dishwashers
What is 180F
500
The three major time-temperature abuses
What is food not held at correct temperature; food is not cooked or reheated to kill pathogens; food is not cooled correctly
500
The FDA classifies these biological pathogens as the 'big five'
What is shigella, salmonella, E coli, hepatitus A, norovirus
500
When staff transfers from food containing an allergen to the food served to the customer
What is cross-contact
500
Five steps in washing hands
What is wet hands and arms with 100F or hotter water, apply soap, scrub hands/arms 10-15 sec; rinse hands/arms; dry hands/arms with paper towel
500
The five steps in cleaning and sanitizing surfaces
What is remove bits of food from surface, wash surface, rinse surface, sanitize surface, air-dry
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