Foodborne Illness
Chemical & physical contamination
What is the contamination of food by coming into contact with either chemicals or an item that can not be consumed?
Controlling Time & Temperature
What is the best way to prevent bacterial pathogens?
People who prepare the food, servers, and dish washers
After use
Before working with a different type of food
Anytime a food handler is interrupted during a task and items may have become contaminated
After four hours.
When to clean and sanitize a work station.
CDC
Organization that sets the standards for food.
10
What is the number of hours that it takes for food to grow over 1 million bacteria cells?
4 inches
Chemicals that remove food, dirt, rust, stains, minerals and other deposits.
What are the purpose of cleaners?
Contact Time
Temperature
Concentration
What are the 3 things that impact the effectiveness of sanitizers?
NSFI
ANSI
NSF - sets the standards for all food service equipment.
140f
70f
40f
4
What is the temperature that hot food has to be brought to in 4 hours?
FATTOM
What are the 6 conditions bacteria needs to grow?
171f
What is the correct temperature of water for heat sanitation of a dishwasher
wash, rinse, sanitize
What are the steps of a 3 compartment sink?
Creating a master cleaning schedule
Training staff to follow the schedule
Monitoring the program to make sure it works
What is a cleaning program?
Federal State & Local Government involved in food safety
Who is the State to enforce health codes for the whole state?
Who is the Local governments to enforce city health codes?
Who is the federal governments to enforce health codes country wide?
2
What is the minimum number of people that have to must get sick from the same food.
Jaundice
What is the yellowing of the skin linked to hepatits A?
Viruses
Leading cause of foodborne illnesses
Prevent control, or eliminate pest infestation in an operation
Integrated pest management program
Hazard
Analysis
Critical
Control
Points
What is the system to identify major hazards at specific points in a food's flow through the operation?
Salmonella Typhi
Which Bacteria comes from ready to eat food & beverages?
41f
What is the correct maximum temperature for receiving cold TCS food?
Chlorine, iodine, and quaternary ammonium compounds
Intentional release of viruses, bacteria, or other germs that can sicken or kill people, livestock, or crops