Intro to Food Safety
The definition of a Foodborne Illness?
What is a sickness resulting from consuming contaminated food or water?
What is the primary purpose of a Cleaning Program in a food establishment?
To remove grease and dirt from surfaces in a systematic manner.
What is Time-Temperature Abuse
Allowing food to remain at unsafe temperatures for an extended period, promoting bacterial growth.
Poultry, including whole or ground chicken, turkey, or duck
165°F (74°C) for 15 seconds
F.A.T.T.O.M.
Food. Acidity. Time. Temperature. Oxygen. Mosture
Define High-Risk Populations in the context of food safety.
Individuals that are more susceptible to foodborne illnesses.
Differentiate between Cleaning and Sanitizing.
Cleaning removes dirt, and sanitizing reduces the number of microorganisms to a safe level.
Explain the First-In, First-Out method in food preparation.
Using older food items first to minimize waste and ensure freshness.
Roasts of pork, beef, veal, and lamb?
145°F (63°C) for 4 minutes
T.C.S.
Temperature. Control. Safety.
Differentiate between Viruses and Bacteria in the context of foodborne illnesses.
Viruses require a host cell to replicate, while bacteria are single-celled microorganisms.
Define Cross-Contamination
The transfer of harmful microorganisms or substances from one food or surface to another
What does the term "Flow of Food" refer to in a culinary setting?
The movement of food through various stages of preparation.
Ready-to-eat food that WILL be hot held for service
135°F (57°C)
T.D.Z.
Temperature. Danger. Zone.
Define the term "Approved Food Source" and its importance in food safety.
A supplier or product that meets the required safety standards; ensures the safety and quality of ingredients.
Define the term "Contact Time" in the context of cleaning and sanitizing.
The duration a cleaning or sanitizing agent must be in contact with a surface to be effective.
What is meant by "Time-Temperature Abuse," and how can it impact food safety?
Allowing food to remain at unsafe temperatures for an extended period, leading to bacterial growth.
Ground seafood, including chopped or minced seafood?
145°F (63°C) for 15 seconds
I.M.P.
Integrated. Pest. Management.
In what order should food be stored in a refrigerator from top to bottom, according to the recommended storage hierarchy?
Ready-to-eat food, Seafood, Whole cuts of beef and pork, Ground meat, Whole and ground poultry
What is the importance of water as warm as you can handle in the context of hand washing?
It kills germs.
What conditions would lead to the rejection of live shellfish during the receiving process?
Excessive mud, broken shells, and live shellfish
Live shellfish, such as oysters and clams,
50°F (10°C)
F.I.F.O.
First. In. First. Out.