Time & Temperature
What's the hand sink water temperature required to be?
Above 100F
How long should food handlers wash their hands?
A minimum of 20 seconds or the length of time it takes to sing Happy Birthday.
Humans
What is foodborne illness?
An illness that's a result from food.
What's the temperature for cold holding?
41F and below
What is the temperature danger zone?
41F-135F
Name 3 circumstances that requires hand washing.
start shift, change task, after use restroom, change glove, throw trash, drinking/eating, touching money, handling raw foods, touching electronic devices.
What is it called when a food with bacteria touches another food
Cross contamination
What are the most common and greatest threat to food safety?
Pathogenic bacteria or pathogens
Name two skills or qualities needed to become a great manager
knowledge of food safety, understanding managements role in food safety, good communication, good management skills, maintain good operational standards, ability to train and re-train staff, monitor staff, accept and handle responsibility, confidence to speak out and take action when food safety is compromised
Above what temperature does heat start to destroy bacteria?
135F
What are the 6 steps of hand washing?
Step 1: Rinse hands with hot water Step 2: Rub in liquid soap Step 3: Work the plans, wrist, lower forearm and back of hands for a minimum of 20 seconds Step 4: Work the thumbs and between fingers for 20 seconds Step 5: Rinse hands under clean, running, hot water Step 6: Dry hands on disposable towel of hand dryer
What bacteria is associated with raw or undercooked hamburger?
E. coli
Name three symptoms of foodborne illness.
Vomiting, diarrhea, nausea, abdominal cramps, fever, jaundice
Name two TCS Foods.
Milk and Dairy products, eggs, meats, poultry, fish, shellfish and crustaceans, baked potatoes, cooked rice, beans, vegetables, tofu and soy protein, sprouts, sliced melon, cut tomatoes, cut leafy greens
Which part of the steak is it recommended to test with a temperature probe?
The center or the thickest part
to protect food from contamination.
What are 2 of 8 common food allergies
Milk/Dairy
Eggs
Tree nuts
Peanuts
Soy
Wheat
Fish
Shellfish
How many people die a year from foodborne illness?
3000
Food that makes people sick will often
taste the same as normal
What is temperature control?
Keeping food hot or cold to kill germs.
What is one of the most commonly ignored rules of food handlers?
Wearing their aprons outside of the kitchen
What does are FAT TOM?
Food, acidity, time, temperature, oxygen, moisture
8 out of the 10 most common causes of foodborne illness are
time and temperature related
What does ALERT stand for in the FDA food defense program?
Assure, Look, Employee, Report, Threat