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?
10 seconds
Minimum cooking temperature for poultry?
165
What should you do if you drop a knife? (as its falling)
Let it drop
Name two groups at high risk for foodborne illness.
pregnant, weak immune system, infants, elderly
These foods must be kept under time and temperature control because they support rapid bacterial growth.
What are TCS foods?
Double Jeopardy - Why are these foods considered TCS?
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
Loss of Sales & customers, Lawsuits and Legal Fees, Staff not showing up, Loss of reputation, Negative media exposure...
What are ways foodborne illness can impact a business?
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
This food safety practice prevents harmful bacteria from spreading between foods.
What is preventing cross-contamination?
When allergen proteins are accidentally transferred from one food or surface to another.
What is cross contact?
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
This food safety system identifies hazards and outlines steps to prevent, eliminate, or reduce them during food preparation.
What is a HACCP plan?
This concept ensures food is handled in a safe, logical order to reduce cross-contamination and other kitchen hazards.
What is the flow of food?