Food Safety
The most important reason for food safety
What is to prevent food-bourne illness
There are beneficial and undesirable bacteria
What is True
This contaminant multiplies every 15 minutes to half hour
What is Bacteria
Three different locations to store food
What is dry storage, refrigerator and freezer
The temperature of the Danger Zone
What is 4C(39F) to 60C(140F)
An ounce of prevention is worth
The bacteria that is Anerobic
What is Botulism
These two chemical contaminants are used in agriculture
What are insecticides and herbicides
The height shelves should be off the floor in dry storage
What is 15cm (6 inches)
Working in a kitchen you want to reduce or eliminate this
What is Cross-Contamination
A microorganism that can make us sick
What is a Pathogen
What is Staphylococcus aureus or Staph
This contaminant is safe for some people but not others
What is Allergens
The temperature the freezer needs to maintain
What is -18C (0F)
These 2 contaminations are are usually caused by people as these do not multiply like bacteria
What is Viruses such as Hepatitis A and Norovirus
List 4 common allergens
What is any of Peanuts, Tree nuts, Dairy, Wheat, Soy, Sulphites, Sesame, Shellfish
Where Salmonella is most commonly found
What is poultry
The 4 types of contaminants
What are Biological, Chemical, Physical, and Allergens
The 5 steps to the Three Sink Method
What are Scrape and Rinse, Wash, Rinse, Sanitize and Drain and dry
The conditions for the growth of bacteria
What is Food, Moisture, Temperature, Acidity or Alkalinity, Oxygen
Four types of microorganisms that can contaminate food and make us ill
What are Bacteria, Viruses, Fungi and Parasites
The symptoms of E.Coli
What is abdominal pain, nausea,vomiting and diarrhea
Symptoms are nausea, vomiting, diarrhea, headache, fever, chills, backache, and inflammation of the tissues around your brain and spinal cord.
What is Listeriosis or Listeria monocytogens
HACCP Stands for this
5 reasons food safety is important
Preventing food-bourne illness, Economic impact, Consumer confidence, Regulatory compliance, Nutritional Quality