Providing Safe Food
A disease transmitted to people by food
What is foodborne illness?
Biological contamination comes from ______
Microorganisms or pathogens
______ is the most important part of personal hygiene.
Hand Washing
41o to 135o
What is the temperature danger zone?
Food must always be purchased by ____
An Approved Reputable Supplier
Three categories of contaminants
Biological
Chemical
Physical
Conditions bacteria needs to grow
FAT TOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
Name 3 times you should change gloves
As soon as they become dirty or torn
Before starting a new task
After interruption, like using the phone
After handling raw meat, seafood, and poultry and before handling ready to eat foods
After 4 hours of continuous use
Using separate cutting boards for raw and ready to eat food in an example of preventing ______
Cross Contamination
Cold TCS foods must be received at _____ degrees
41o or lower
Elderly people, preschool age children, and people with compromised immune systems
What is high risk populations?
Are carried by humans and animals and require a living host to grow
What is Viruses?
A food handler that is vomiting and has diarrhea should be ___
Excluded from the operation
Taking the temperature of a food item is preventing_____
Time and Temperature Abuse
How many days can ready to eat food be stored for?
7 days if held at 41o or lower
Name 6 TCS foods
Milk, and diary, Meat, Fish, Baked Potatoes, Tofu, Sliced Melons, Cut Tomatoes, Cut Leafy Greens, Shell Eggs, Poultry, Shellfish, Heat Treated Plant Food (Cooked Rice, Beans, and Vegetables) Sprouts, Untreated Garlic Oil Mixtures
What Does FDA A.L.E.R.T. stand for?
Assure
Look
Employees
Reports
Threat
Name 5 times a food handler must wash hands
After using restroom, touching body or hair, sneezing, coughing, blowing nose, eating, drinking, smoking, handling raw meat, seafood, and poultry, taking out the garbage
70o to 125o
What is the temperature at which pathogens grow the fastest?
Store items away from walls and at least ______ off of the floor
6 Inches
Writes the code that regulate retail and foodservice operations
What is State and Local Health Departments
Name the Big Eight allergens
Milk, Eggs, Fish, Peanuts, Soy, Wheat, Crustaceans (Shellfish), Tree Nuts
When should hand antiseptic be used?
After washing hands, never in place of washing hands
How do you calibrate a thermometer?
Fill a large container with ice and tap water
Put thermometer into ice water and wait 30 seconds
Adjust the thermometer so it reads 32o
When storing ground beef, fish, pork chops, duck, and salad in a cooler what order from top to bottom should they be stored?
Fish
Pork Chops
Ground Beef
Duck