Foodborne Illness
What are the three types of foodborne contamination?
Biological, chemical, physical
What is anaphylactic shock, and why is it dangerous?
a rapid allergic reaction causing throat swelling, blocking the airway
What is the "danger zone" temperature range?
4°C to 60°C
What are the six steps of proper handwashing?
wet hands, apply soap, scrub, rinse, dry, turn off tap with paper towel
Name two major consequences for a business when a foodborne illness outbreak occurs.
List four common food allergens.
peanuts, milk, shellfish, eggs
Name two safe methods for thawing food.
refrigerator, cold running water, microwave for small portions
Why is it important to use separate cutting boards for raw and cooked foods?
prevents cross-contamination
Who enforces food safety laws in Saskatchewan?
Public health inspectors employed by Sask. Health Region
Define "microbe" and "pathogen"
Microbe: tiny living organism; pathogen: microbe that causes illness
What does FIFO stand for, and why is it important?
First in, first out; ensures older stock is used first to avoid spoilage.
Describe the 5 steps for manual dishwashing.
Scraping, washing, rinsing, sanitizing, drying
What are three common symptoms of foodborne illness?
Nausea, vomiting, diarrhea, abdominal pain.
What is the definition of foodborne illness?
illness caused by eating contaminated food.
What is the proper hot-holding temperature for food?
60°C or above
Why should wooden cutting boards be avoided in foodservice?
wood is porous and can trap bacteria
Name 5 of the 10 major improper food handling practices that cause foodborne illness outbreaks.
Improper cooling, advance preparation, infected handlers, improper reheating, improper hot holding, contaminated raw food, unsafe sources, use of leftovers, cross-contamination, inadequate cooking.
List the six conditions under which bacteria multiply (FATTOM).
food, acid, temperature, time, oxygen, moisture
Explain the three methods for safely cooling foods.
ice bath, ice wand, shallow metal pans in cooler
List 5 circumstances where an employee of a restaurant would need to wash their hands.
arriving at work, after touching hair, after using the washroom, after touching raw meat or eggs, after touching face / glasses, after smoking.