Food Allergies
____________ IS A SEVERE ALLERGIC REACTION AND IT IS ALWAYS CONSIDERED AN EMERGENCY
ANAPHYLACTIC SHOCK
KITCHEN EQUIPMENT SHOULD BE MAINTAINED, CLEAN, AND FREE OF FOOD PARTICLES TO PREVENT ________________________
CROSS-CONTAMINATION
PROPERLY MARKING THESE FOODS WITH THE DATE WHEN FIRST OPENING THE PACKAGING IS KEY TO ENSURING THEIR SAFETY.
TCS FOODS (Time and Temperature Controlled for Safety)
THE RANGE OF TEMPERATURES BETWEEN 41° AND 135 °F IS CALLED THIS
THE TEMPERATURE DANGER ZONE
OR
DANGER ZONE
WHAT IS CONSIDERED A FOODBORNE ILLNESS OUTBREAK?
WHEN 2 OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD
FACT OR MYTH?
PEANUT ALLERGY IS THE MOST DANGEROUS FOOD ALLERGY.
MYTH
NO SINGLE FOOD ALLERGY POSES A GREATER THREAT THAN ANOTHER.
WHAT TYPE OF FOODS SHOULD BE STORED ON THE TOP SHELF ABOVE RAW FOODS OR IN A SEPARATE SECTION OF THE COOLER?
RTE (READY TO EAT)
WHAT ARE THE 3 TYPES OF FOOD SAFETY HAZARDS?
BIOLOGICAL, CHEMICAL, PHYSICAL
ACCORDING TO THE USDA, THE MINIMUM SAFE TEMPERATURE FOR GROUND MEAT IS
160 DEGREES F
NAME TWO SYMPTOMS THAT REQUIRE A MANAGER TO EXCLUDE A FOOD SERVICE WORKER FROM WORKING WITH FOOD
VOMITING AND DIARRHEA
THE FDA REQUIRES LABELING FOR NINE COMMON ALLERGENS. IN 2023, THEY ADDED THE NEWEST ALLERGEN. WHAT IS IT?
SESAME
TRUE OR FALSE: CONTAINERS OF FOOD CAN BE STORED ON THE FLOOR IF IT IS CLEAN.
FALSE
DISHWASHERS THAT RELY ON CHEMICALS TO SANITIZE SHOULD REACH A MINIMUM OF WHAT TEMPERATURE?
120 DEGREES F
165 °F IS THE MINIMUM INTERNAL TEMPERATURE FOR?
POULTRY, PREVIOUSLY COOKED FOODS, STUFFED FOODS
WHICH F-TAG IS PRIMARILY FOCUSED ON PREVENTING FOODBORNE ILLNESSES?
F812 (FOOD PROCUREMENT, STORE/PREPARE/SERVE - SANITATION)
THIS OCCURS WHEN AN ALLERGEN IS UNINTENTIONALLY TRANSFERRED FROM ONE FOOD TO ANOTHER
CROSS-CONTACT
WHEN INSPECTING DRY STORAGE, YOU SHOULD LOOK FOR COMPROMISED SEALS IN THIS TYPE OF PRODUCT.
CANNED GOODS
NAME 3 KEY TIMES TO WASH YOUR HANDS.
BEFORE, DURING, & AFTER PREPARING FOODS
BLOWING NOSE, COUGHING, SNEEZING
USING THE BATHROOM
TOUCHING THE GARBAGE
THE SAFE INTERNAL TEMPERATURE FOR REHEATING PREVIOUSLY COOKED FOODS OR LEFTOVERS IS
165 DEGREES F
THIS BACTERIA IS KNOWN TO GROW WELL IN TEMPERATURES BELOW 41°F AND IS COMMONLY ASSOCIATED WITH DELI MEATS
LISTERIA
NAME THE TOP 9 COMMON ALLERGENS
MILK, EGGS, FISH, SHELLFISH, TREE NUTS, PEANUTS, WHEAT, SOY, SESAME
WHEN STORING FOODS, _________ AND ________ SHOULD BE WRAPPED SECURELY TO PREVENT JUICES FROM GETTING ONTO OTHER FOODS.
RAW MEAT AND POULTRY
WHAT DOES HACCP STAND FOR?
Hazard Analysis Critical Control Point (HACCP)
WHAT ARE THE 6 FACTORS FOR BACTERIA GROWTH?
(HINT: FATTOM)
FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE
ACCORDING TO THE CDC, HOW MANY PEOPLE GET SICK FROM FOODBORNE DISEASES EACH YEAR?
A. 30 MILLION
B. 76 MILLION
C. 48 MILLION
D. 65 MILLION
C. 48 MILLION