Foodborne Illness
What is the danger zone?
41-134 degrees F
What is TCS
Time/Temperature Control for Safety
How should cleaning products be stored?
How should you cover a cough?
How should you thaw food (name one way)?
In a refrigerator
Under running water
In a microwave
Why is contaminated food illness on the rise?
Consumers are eating more processed foods prepared outside the home.
Give an example of cross-contamination.
Not washing hands between cutting raw vegetables and cooked meat
Using the same cutting board for raw meat and then cooked food
Raw meat dripping on food on a lower shelf
Give an example of a physical food contaminant.
A fake fingernail, hair, dust or mold spores from a heating vent, staples
Why can't an apron be used as a towel?
Bacteria will collect and multiply on the apron and can then get on your hands.
When should you reject a frozen food delivery?
When the package is torn or distorted.
Name a category of contaminants causing foodborne illness.
Physical, biological, or chemical.
Name a common food that is a common allergen.
Milk, eggs, peanuts, tree nuts, wheat, shellfish, fish, soy
Toxins, chemical contaminants, and physical contaminants can cause what?
They are potential poisons and can cause injury.
Give an example of a hygiene problem.
Wiping sweat on an apron
Not bathing daily
Long fingernails
Hair that hangs in your face
To test the temperature of a roast, where do you stick the thermometer?
In the thickest part of the roast.
Name a type of microorganisms that cause foodborne illness.
Bacteria, viruses, parasites, or fungi
How long is the temperature danger zone?
4 hours
What are some products that can cause chemical contamination?
Pesticides, food additives, toxic metals, cleaning products.
What should you do before putting on gloves?
Wash your hands.
When should you reject fresh poultry?
When it is sticky to the touch.
Which statement is false about bacteria?:
They are on everyone's skin
They are microorganisms
They are essential to life on earth
They can't cause disease
They can't cause disease is false
What is the most common cause of contamination?
Not washing hands.
What should you do if blood gets in the food?
Throw it out.
How often should you change your gloves?
Any time contamination may have occured or at least every 4 hours.
When a piece of food contact equipment is in constant use, how often should it be sanitized?
At least every 4 hours.