Ch.1 Food Contamination
The amount of time TCS foods should not stay in the temperature danger zone for
What is more than 4 hours?
Foods that support the rapid growth of harmful microorganisms
What are TCS Foods (Time/Temperature Control for Safety Foods)
employees have a legal responsibility to notify their supervisor when this happens
What is becoming sick?
Florida law requires us to teach this to any employee who is handling food for their job
What is Food Safety Training?
Viruses, bacteria, parasites and fungi
What is biological contaminants?
This must happen when TCS Foods has been in the temperature danger zone for longer than the allowed time
What is thrown away?
You need this to be able to return to work if you have been diagnosed with a contagious illness
What is a doctor's note?
A recent example of an illness that would exclude an employee from work until they provided the company with a negative test
What is COVID?
An extremely important factor in preventing contamination when preparing and serving food
What is proper handwashing?
A disease transmitted to people by contaminated food
What is a food-borne illness?
The three types of food contaminants
What is biological contamination, physical contamination and chemical contamination?
This prohibition happens when an employee has been diagnosed with a certain illness that prohibits them by law from working in a food service establishment.
What is exclusion from work?
This acronym stands for the conditions that provide a favorable environment for bacteria to grow
What is FAT TOM
The meaning of TDZ
What is Temperature Danger Zone?
The transfer of harmful microorganisms from one thing to another
What is cross contamination
This is scientifically proven to be the leading cause of the spread of foodborne illness.
What is poor personal hygiene?
This happens when an employee does not have a diagnosed illness but is experiencing certain symptoms and they can work in an admin setting but not in exposed food contact surface areas or back of the house
What is a restriction from work?
What is Food, Acidity, Time, Temperature, Oxygen, Moisture?
Servers should be asking their table this food safety question before getting their orders so they can notify the kitchen
What is Does anyone have any food allergies?
Using the same cutting board to cut poultry and cut tomatoes
What is cross-contamination?
what is dairy, eggs, soy, wheat, sesame, peanuts, tree nuts, fish & shellfish
Elderly adults and children who stay in our Nursery.
What is a high-risk population?
The temperature range that is considered the Temperature Danger Zone
What is 41F-135F ?
Hair, bandages, dirt, nail polish, artificial fingernails, pest droppings
What is physical contamination?
Bacteria is known to double when it stays in this zone for an extended time
What is the temperature danger zone?