Keeping Food Safe
Examples: Thawing food in standing water & cooling leftover food on the counter
What is time and temperature abuse?
Food, Acidity, Temperature, Time, Oxygen and Moisture
What is FAT TOM?
Examples: Metal shavings, Wood, Fingernails, Bandages, Glass, Jewelry and Dirt
What are physical contaminants?
The single-most important task for a food-handler to prevent contaminating food.
What is washing hands?
The type of thermocouple probe that should be used to check the internal temperature of a roasted chicken
What is a penetration probe?
Example: A food handler places a raw chicken breast on the grill and then adds lettuce and tomato to the bun
What is cross-contamination?
Examples: Viruses, bacteria, parasites and fungi
What are pathogens?
Examples: Cleaners, Sanitizers, Polishes, Pesticides, First-aid Products and Hand Lotions
What are Chemical contaminants?
Examples: As soon as they become soiled or torn, before beginning a new task, after handling raw proteins
When should a food handler change his/her gloves
It must be inserted up to the dimple of the the thermometer stem to ensure an accurate reading
What is a bimetallic thermometer?
Examples: Milk and dairy, Meat and Poultry, Fish and Seafood, Sliced Melons and Tomatoes, Eggs, Sprouts
What are TCS foods?
Fever, weakness, Nausea, Abdominal pain and jaundice
What are the common symptoms of a foodborne illness?
Examples: Dairy, eggs, Fish and Shellfish, Wheat, Soy, Peanuts and Tree Nuts
What are the "Big 8" food allergy's?
Examples: When putting on gloves, when changing gloves, after handling money, upon entering the food prep area, eating and handling chemicals
When should a food handler wash his/her hands
It can read the external temperature of an item without touching it
What is an Infrared thermometer?
Examples: Young children, the elderly and people with auto-immune diseases
Who is most at risk for food-borne illness?
A virus that is often found in contaminated seafood and ready to eat food
What is Hepatitis A?
Nausea, Wheezing, Shortness of Breath, Hives or Rash, Swelling, Vomitting and Abdominal pain
What are the symptoms of Food Allergies?
They must only be used after washing hands, not in place of washing hands.
What are hand antiseptics?
You must do this to all work surfaces, equipment and utensils after each task
What is clean and sanitize? (Or wash, rinse and sanitize)
Examples: Failure to wash hands, coughing on food and touching or scratching your skin and then touching food
What is poor personal hygiene?
Biological, physical and chemical
What are the three forms of contamination to food?
The food defense acronym A.L.E.R.T.?
What is Assure, Look, Employees, Reports, Threat?
What are the 5 steps to proper hand washing?
What is: 1.Wet hands and arms 2. Apply soap 3. Scrub hands and arms vigorously 4. Use an air dryer or single use towel to dry hands and arms
The two methods used to calibrate a thermometer
What are the Ice point method and the Boiling point method?