Show:
Contaminants
How Food Becomes Unsafe
FAT TOM
Personal Hygiene
Kitchen Accidents
100
bandaid
What is physical contaminant?
100
What TCS stands for
What is time and temperature control for safety?
100
Danger Zone
What is 41- 135 degrees?
100
Do this after sneezing or blowing your nose.
What is wash your hands?
100
Where to hold a knife in order to prevent cuts.
What is handle?
200
hand sanitizer
What is chemical contaminant?
200
3 examples of TCS foods
What are meat, poultry, fish, shellfish, milk/dairy, eggs?
200
Bacteria grow best when foods are low in this.
What is acidity?
200
10-15 seconds
What is how long you should wash your hands?
200
To prevent this accident don't use appliances with frayed cords.
What is electric shock?
300
virus
What is biological contaminant?
300
Pathogens being transferred from one surface to another.
What is cross-contamination?
300
milk, meat, poultry, eggs, shellfish
What are TCS foods?
300
the type of shoe you should wear in the kitchen
What are closed toe, non-slip shoes.
300
Use this type of utensil to prevent burns while cooking.
What is plastic-handled utensil?
400
parasite
What is biological contaminant?
400
When food stays at an unsafe temperature for too long that promotes the growth of bacteria.
What is time-temperature abuse?
400
Bacteria grow best on foods with high levels of this.
What is moisture?
400
Wear these if you have nail polish or acrylic nails.
What are gloves?
400
To prevent this accident, never walk away from frying food.
What is fire?
500
polish
What is chemical contaminant?
500
When utensils and equipment is not washed properly in between uses.
What is poor cleaning and sanitizing?
500
the longer food stays here, the more likely it is to become contaminated
What is the danger zone?
500
The only type of jewelry acceptable in the kitchen.
What is a plain metal band.
500
The five most common kitchen accidents.
What are burns, slips & falls, electric shock, cuts, and fires