Foodborne Illnesses
Foodborne Illnesses cont'd
Food Safety Plans
Food Handler & Food Storage
Preparing & Serving Food
100

What are the three causes of food contamination?

Chemical, physical, biological

100

Give an example of a pathogenic bacteria

Campylobacter, E. coli, Listeria, Salmonella

100

FSPs begin by identifying the _______, there are three types.

hazards - physical, biological, chemical

100
How many steps are there in proper hand washing?

6

100

What are three safe ways to thaw food?

1. in the fridge

2. in cold water

3. in a microwave

200

List 3 of the 11 improper food handling practices that have caused foodborne illness outbreaks

-improper cooling

-advance preparation

-infected food handlers

-improper reheating

-improper hot handling

-contaminated raw food or ingredient

-unsafe source

-use of leftovers

-cross-contamination

-inadequate cooking

200

Hepatitis A and norovirus are examples of...

Viruses

200

CCP stands for...

Critical Control Points

200

When tasting food in the kitchen, you should use...

A clean utensil or a single use utensil

200

What temperature will ensure that pathogens are killed?

74'C

300
What are two things you can do to prevent an allergic reaction from foods served in your establishment?

-make sure you're aware of the food allergy

-when questioned about ingredients, ask the chef

-verify ingredients with absolute certainty

-never substitute

-use separate utensils

300

A bacterium with a protective coating is called a...

spore

300

What is a Critical Limit in an FSP?

They are specific and measurable limits that indicate effective control of a critical point.

300

Refrigeration units in a delivery vehicle should be...

at or below 4'C

300

What temperature do hot holding units hold food at?

60'C

400

What does the acronym FATTOM stand for?

Food, acid, temperature, time, oxygen, moisture

400

The danger zone temperature range is between..

4'C and 60'C (40'F and 140'F)

400

Checking the internal temperature of a burger at the end of cooking time or checking the temperature of the sandwich display every two hours are examples of...

Monitoring Actions

400

What order should food be put away?

1. Potentially hazardous foods requiring refrigeration (meats, seafood, dairy)

2. Frozen foods

3. Less hazardous foods that require refrigeration

4. dry goods

400

Hot food must be cooled from ____ to ____ within two hours.

And then cooled from ___ to ____ within the next four hours.

60'C to 20'C

20'C to 4'C

500

Microbes that cause illness and even death are called...

pathogens

500

What are the three major parts in the cycle of transmission?

Environment, Food, Food Handler

500

If the internal temperature of a hamburger is patty is only 62'C at the end of cooking time, where would you look on an FSP to see what to do next?

Corrective Action

500

What does FIFO stand for? What does it mean?

First in, first out.

Put older stock in the front to be used sooner, and te new stock behind.

500

Hot foods must be transported by a delivery driver at what temperature?

60'C