Cross-Contamination
HACCP
!!ALL ACTION!!
FBI
Handwashing
Time Temp. Control
100

T or F:

Using the same cutting board for cutting vegetables and raw meat is okay.

What is FALSE

100

Stands for

What is Hazard Analysis Critical Control Point

100

Demonstrate hand washing steps and say out loud as you go.

1. Warm water

2. Soap lather 10-15 sec

3. Rinse warm water

4. Dry with paper towel


100

FBI stand for

What is Foodborne Illness

100

Type of water to use

warm, 100 degrees or up

100

TDZ

What is temperature danger zone

200

Definition of cross-contamination

When pathogens spread from one surface or food to another.

200

Amount of Principles 

What is 7

200

Color the thermometer to show the TDZ

41 F - 135F

200

How can one get a foodborne illness

What is cross-contamination, eat raw/undercooked meat, bad hygiene 

200

Number of steps in hand washing

what is 4
200

2 ways to calibrate a thermometer

Ice point method

Boiling point method

300

One of the three ways to prevent cross-contamination.

What is

- workstations, cutting boards, and utensils are clean and sanitized

- Not allowing RTE foods on surfaces the same as raw meats

- Make sure chemicals are stored correctly, surfaces are cleaned and sanitized in between raw foods, all foods prepared at separate times.

300

Point of HACCP 

What is identifies major hazards at specific points within a food flow through operation

300

Connect the food to the correct temp.

165 to poultry

155 to ground beef

145 to roast/seafood

135 to hot hold service

300

3 most common pathogens

What is bacteria, virus, and parasite

300

Paper towel or hand towel, why

What is paper towel bc it prevents germs and pathogens from spreading and being shared.

300

Where is the sensing area of a thermometer?

400

Cross-contamination can cause....

What is foodborne illness

400

Contaminates HACCP identifies.

What is biological, physical, chemical

400

Act out each letter in FATTOM stands for starting with what Mrs. Lewis tells you to.

Food

Acidity

Time

Temperature

Oxygen

Moisture

400

Highest risk of FBI

- pregnant women

- elderly

- those with a chronic illness

400

Difference between cleaning and sanitizing

Cleaning removes food and other dirt from a surface

Sanitizing reduces pathogens 

400

What range in TDZ do pathogens grow very well at?

70-125 degrees F

500

DAILY DOUBLE

Order to prevent cross-contamination in storage.

What is the order based off?

What is RTE, seafood, whole cuts beef and pork, ground meat/fish, whole and ground poultry 

Based on minimum internal temperatures

500

HACCP system based upon?

What is written plan that considers an operations menus, guests, equipment, processes, and operations

500

!!!!GOTTCHA!!!

Be smart about this 

Sing who your favorite teacher is

Mrs. Lewis

500

Contract from?

Listeria

Salmonella

Deli meat, unpasteurized milk

Raw meat, poultry, eggs, contaminated water

500

When to wash hands

What is before food handling, after restroom, in between RTE and raw meats

500

Holding foods need to be checked every ____hours

What is 4 hours