Contamination
What are biological contaminants?
You cook food to this temperature.
What is 74 degrees Celcius?
The minimum amount of time you should wash your hands for?
What are 20 seconds?
The name of disease causing microbes.
What are pathogens?
Cutting chicken on a cutting board that is then used to slice tomatoes without proper cleaning or sanitizing is an example of this.
What is cross-contamination (or indirect transmission)?
An example of this contaminant includes glass, hair and bandages.
What are physical contaminants?
The temperature of chilled food or your fridge.
What is 4 degrees Celcius?
The last step for dishwashing.
What is air drying?
Bacteria that are encased in a hard coating that protects them from extreme conditions, like heat, cold and chemicals.
What is a spore?
Specific and measurable limits tied to critical control points.
What are critical limits?
Always use separate cooking utensils and ensure separate serving utensils when preparing/serving food to prevent this reaction.
What is an allergic reaction?
60 degrees Celcius.
What is the hot holding temperature?
What is 10 seconds?
The point at which no further action can be taken to eliminate a hazard; either a kill step or a control step.
What is a Critical Control Point?
The principle of using older stock before newer stock.
What is the First In First Out (FIFO) principle?
Campylobacter, E.coli and Salmonella are examples of these.
What are bacteria?
Bacteria double in this range, also known as the danger zone.
What is 4 - 60 degrees Celcius?
The next step after scraping, washing and rinsing.
What is sanitizing?
This begins by identifying the possible hazards, (biological, physical and chemical) at each step involved in food preparation and serving of a menu item.
What is a food safety plan?
Brown oval-shaped eggshell casings are signs of these.
What are cockroaches?
Produced by bacteria, they can make people very sick when consumed and are undetectable by the human senses.
What are toxins?
Bacteria survive but do not reproduce.
What is -18 degrees Celcius?
Used to check the correct sanitizing chemical concentration.
What are chemical test strips?
The pH range that put foods at higher risk.
What is 4.6-9.0?
The minimum height food should be stored off the ground.
What is 15 centimeters?