Hazards
Food can be contaminated by these three types of hazards.
What are Chemical Hazards, Physical Hazards, and Biological Hazards.
Viruses and bacteria are examples of this type of hazard.
What is a biological hazard?
Do this before preparing or handling food, eating, after handling raw meat, after coughing and sneezing, after using the bathroom, after touching chemicals or trash, etc.
What is wash your hands!!
How long should you wash your hands?
What is 20+ seconds?
When a person is sick with norovirus that cannot come back to work without a doctor's note. How long must they not be allowed in the kitchen?
What is 24hrs?
An illness from consuming food that contains a harmful substance, harmful microorganisms, or their toxins.
What is food poisoning?
Viruses, bacteria, parasites, and mold are all _________ that can make us sick.
What are microorganisms?
What is the most likely cause of wheezing, coughing or hives?
What is Food allergies?
Avoid preparing food when you feel like this.
What is sick or unwell?
What is the "danger zone" for bacteria growth?
What is 40-140 degrees *F.
What is a basic need of a virus?
What is- it requires a living host to grow?
Cross-contact is when the following occurs?
What is---When Ready-made food and raw food touches the same surface
When walking with a knife you should do what?
What is put the knife down by your side?
TCS food is what?
What is, Food that can spoil.
Salamanela is a microorganism that comes from what uncooked meat product?
What is Chicken?
Putting out a grease fire you should never use this liquid.
What is water?
Parasites are commonly associated with
Potatoes and or Pigs
Hot TCS food can be held without temperature control for a maximum of
What is 4 hours?
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F?
What is 7 days?
Mold is naturally grown is what food?
What is cheese?
__________ and __________ are the most common causes of food poisoning.
What are viruses and bacteria?
This bacteria can be found in poultry, eggs, milk, beef, fruit, and vegetables.
What is salmonella?
Food, Acidity, Time, Temp, Oxygen, Moisture stand for what acronym?
What is F.A.T.T.O.M?
What should foodservice operators do to prevent the spread of hepatitis A?
What is Exclude staff with jaundice from the operation?
To thaw raw meat you must do what.
What is put in the refrigerator or under running cold water?