Staying Alive
Which of the following is the most effective method for killing harmful bateria in food?
Washing with soap and water
Wiping with a clean cloth
Using hand sanitizer
Cooking to the correct internal temperature
Cooking to the correct internal temperature
When should you wash your hands while working with food?
Only after handling raw meat
Before starting work, when switching tasks, and after using the restroom
Only when visible dirt is present
Once at the beginning of the day
Before starting work, when switching tasks, and after using the restroom
Which type of microorganisms can survive and even grow in the absence of oxygen?
Aerobic bacteria
Pathogenic bacteria
Anaerobic bacteria
Food spoilage bacteria
Anaerobic bacteria
Les micro-organisme sont ils petits ou grands?
Are micro- organisms large or small?
Notez les températures suivantes/ Fill in the proper water temperatures:
Lavage de vaisselle/ Dishwashing _________________
Rincage/Rinsing ______________________
Désinfectant/Sanitizing ________________
Lavage de vaisselle/ Dishwashing 110-120 F(43-49 C)
Rincage/Rinsing ___110-120F (43-49 C)
Désinfectant/Sanitizing ___75F (24C)
What is the danger zone for food temperatures where bacteria multiply rapidly?
0°C to 4°C (32°F to 40°F)
4°C to 60°C (40°F to 140°F)
60°C to 75°C (140°F to 167°F)
75°C to 100°C (167°F to 212°F)
4°C to 60°C (40°F to 140°F)
Why is it essential to label and date food containers before storing them in the refrigerator?
To prevent theft
To maintain an organized fridge
To identify leftovers
To track food use by date and ensure timely use
To track food use by date and ensure timely use
When reheating leftovers, what is the minimum internal temperature they should reach?
49°C (120°F)
57°C (135°F)
74°C (165°F)
90°C (194°F)
74°C (165°F)
Is the recommended concentration for chemical sanitizer the same as for spray cleaning ?
Est-ce que la concentration de produit désinfectant est le même pour les produits nettoyants?
NON!!!
IF you do not have a chemical sanitizer, vous n'avez pas de désinfectant chimique.... Comment pouvez vous faire pour désinfecter? How can you sanitize?
Boil water for at least 1 min
Bouillir de l'eau au moins 1 minute
Cross-contamination can occur when:
Raw and cooked foods are stored together
Gloves are not used while handling food
Food is kept at room temperature for more than 2 hours
Food is refrigerated below 4°C (40°F)
Raw and cooked foods are stored together
Food contact surfaces should be sanitized using a solution of:
Warm water and soap
Cold water and plain chlorine bleach
Hot water and vinegar
Warm water and lemon juice
Cold water and plain chlorine bleach
What bacteria is often associated with ground beef?
E. coli bacteria
Listeria monocytogenes
Norovirus
Campylobacter jejuni
E. coli bacteria
These are used to measure and test the concentration of sanitizers...
Ceci est utilisé pour mesurer la concentration des désinfectants..
Test Papers
Papier Lithmus
What is FIFO?
It is used to...
First in, First out
Minimize waste and spoilage
What is the best way to thaw frozen food safely?
Leave it on the counter overnight
Microwave it on high power
Thaw it at room temperature for a few hours
In the refrigerator at 4°C (40°F) or colder
In the refrigerator at 4°C (40°F) or colder
Can you die from Food Poisoning?
YES OR NO
OUI!!!
The Food Safety regulations that apply to restaurants are most often from this level of government:
Municipal/Local
Provincial
Federal
International (United Nations)
Provincial
Listez l'ordre des 3 étapes...What order do you use the 3 following in a 3 compartement sink:
Washing ___ Sanitizing_____ Rinsing_____
Rincage___ Lavage de Vaisselle___ Désinfectant____
Lavage de Vaisselle 1 Washing
Rincage 2 Rinsing
Désinfectant 3 Sanitizing
3 types of contamination and an Example!
a)Biological (bacteria, virus, mold)
b)Physical (Hair, glass, pest remains)
c)Chemical (cleaning products, pesticides on produce etc)
Which of the following are common symptoms of foodborne illness?
Diarrhea
Nausea
Upset stomach
All of the above
Advise your supervisor and discard it immediately in a designated bin
How should you store raw seafood to prevent cross-contamination in the refrigerator?
In a tightly sealed container
On the top shelf above all other foods
Wrapped in paper towels
In a leak-proof container on the bottom shelf
leak-proof container on the bottom shelf
Which foodborne illness is commonly associated with undercooked poultry and eggs?
Salmonellosis
Listeriosis
E. coli infection
Norovirus
Salmonellosis
Why should we not use cracked dishes?
Pourquoi ne pas utiliser les assiettes brisées?
Difficile a nettoyer et il peuvent retenir des bactéries!
They can harbour bacteria! Hard to clean!
should you store Chemicals with dry food?
Est-ce que tu peux mettre des produits chimiques sur l'étagère avex de la nourriture?
ET what temperature is DANGER ZONE..
NON! JAMAIS!
40F-140F ou 4C-60C