Foodborne Illness & Safety
What does FBI stand for in food safety?
Food Borne Illness
What does the “F” in FATTOM stand for?
Food
How long should you scrub your hands with soap?
20 seconds
Minimum cooking temperature for poultry?
165
What should you do if you drop a knife?
Let it drop
Name two groups at high risk for foodborne illness.
pregnant, weak immune system, infants, elderly
Give two examples of TCS (Time/Temperature Control for Safety) foods.
High Protein, Low Acid, High moisture
When should gloves be changed? (Name one instance.)
Changing tasks, every 4 hours, handling meat, handling ready to eat foods, when you have wounds
What method is best for thawing meat safely?
In the refrigerator on a tray
What’s the proper way to put out a grease fire?
use a lid, baking sheet, or fire blanket
How many Americans get foodborne illness each year?
37 million
At what temperature must hot food be held?
above 135
What are the top 9 food allergens? (Name at least 3.)
Dairy, Wheat, Fish, Shellfish, Soy, Sesame, Eggs, Peanuts, Tree Nuts
What does FIFO stand for in food storage?
First in, First out
What temperature should ground meat be cooked to?
155
What is the temperature “danger zone” for food?
41-135
How many hours can food stay in the danger zone before being discarded?
4
What’s the difference between cleaning and sanitizing?
Clean- free of visible soil but can contain microbes
Sanitized- free of harmful microbes
Name two ways to prevent cross-contamination during food prep.
Prepare raw meat in separate areas from produce, cooked and ready to eat foods
Assign equipment to one type of food to avoid cross contamination
Properly label containers
Clean and sanitize all work surfaces, equipment, and utensils after each task
Towels should not be used to fry dishes
Clothes/towels used for wiping food spills must ot be used for other purposes
Sponges may not be used on sanitized food contact surfaces
Name the four categories of common kitchen accidents
burns, cuts, falls, electrocution
What are the three main types of food contaminants?
Physical, Biological, chemical
What are the two stages of cooling food, including times and temperatures?
135-70 in 2 hours, 70-41 in 4 hours
Name two symptoms that would prevent a food worker from working.
Nausea
Vomiting
Diarrhea
Fever
Jaundice (Hepatitis A)
Abdominal Cramps
What are the five common risk factors that cause foodborne illness?
Food obtained from unsafe sources
Failing to cook food adequately
Food held at incorrect temperatures
Food prepared using contaminated equipment
Food prepared/served by employees having poor personal hygiene
Temperature of TCS Food is critical during these times (5)
Thawing
Holding
Preparation
Cooling hot foods
Transporting