Importance of Food
DefineFoodborne Illness
What is eating contaminated food?
Freezer Temperature
What is 0F?
Washing hands
What is 20 seconds?
Temperature of Poultry
What is 165F
Prevent Cross Contamination
What is wash hands?
Refrigerator Temp.
What is 40F?
Storing Chemicals/cleaning supplies with food. Safe or Unsafe
What is Unsafe?
Sneezing on a salad
What is poor personal hygiene?
Temperature of beef
What is 145F
Leaving raw chicken breasts on prep table to thaw
What is time-temperature abuse?
FDA
Stacking glasses. Safe or Unsafe?
Unsafe.
Food Handler has starting a cold?
What manager should do is send home from work?
TCS
What is Temperature Control for Safety?
Big Nine Allergen
What is Milk and Dairy, Shellfish, Fish, Nuts, Peanuts, Eggs, Soy, Breads and Beans
He opened the door with wet hands. Safe or Unsafe?
What is Unsafe?
People at higher risk of Foodborne illness.
Infants, young children and older adults, pregnant women, people with some chronic diseases and people with impaired immune systems.
Food Handler has cut on hand?
What is bandage and gloves?
Danger Zone Temperature
What is 41F to 135F?
Clean and Sanitize steps
_4_A. Sanitize the surface.
_2_B. Wash the surface.
_5_C. Allow the surface to air-dry.
_3_D. Rinse the surface.
_1_E. Scrape or remove food from the surface.
3 Types of hazards
What is chemical, biological and physical
Foodborne illness symptoms
What is Upset stomach, Diarrhea, Fever and Vomiting?
Handwashing station
What is soap, garbage container, single-use paper towels or hand dryer, running water at temperature of at least 85F (29C).
What is temperature of Seafood?
What is 145F
Using same cutting board to cut up a raw chicken, then using it to slice tomatoes
What is cross contamination?