Safe Food
The three food contaminants.
What are chemical, biological, and physical contaminants.
FAT TOM stands for...
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture.
Actions that can contaminate food.
What is scratching the scalp, rubbing an ear, wiping or touching the nose, spitting, wearing or touching a dirty uniform.
Three types of thermometers used.
Bimetallic stemmed thermometers, thermocouples, and thermistors.
Ice is food. True or False.
True
The high risk populations
Who are the elderly, children, and immunocomprimised.
Symptoms of foodborne illness.
What is diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
Situations that can contaminate food.
What is having a foodborne illness, having wounds or boils, sneezing or coughing, using the restroom and not washing hands.
Two ways to calibrate a thermometer.
What is the boiling-point method and the ice-point method.
Methods for thawing TCS foods.
Government agencies responsible for overseeing food safety.
What is the FDA, USDA, and CDC.
How contamination happens
What is from person to person, through vomiting onto food, from touching dirty food contact surfaces.
How to properly wash your hands.
What is wet hands and arms, apply soap, scrub hands and arms vigorously for 10-15 seconds, rinse hands and arms thoroughly, and dry hands and arms.
FIFO stands for
What is first-in-first-out.
Cooking requirements for chicken- time and temperature.
165F for 15 seconds.
Food Safety 5
What is time-temperature abuse, cross-contamination, personal hygiene. and cleaning and sanitizing.
The Big 6
Shigella spp, salmonella typhi, shiga toxin-producing ecoli (STEC), Hepatitis A, Norovirus
Hand-Care Guidelines
What is short and clean nails, no false fingernails, and no nail polish.
Preventing cross-contamination between food.
What is using separate equipment for raw and RTE food, clean and sanitize before and after tasks, prep raw and RTE foods at different times, and buy prepared food.
Temperature requirements for cooling food.
What is 135F to 70F within two hours, and 70F to 41F in the next four hours.
TCS Foods
What are milk and dairy products, fish, meat, baked potatoes, tofu, melons, shell eggs, poultry, shellfish, heat-treated plant such as cooked rice and beans, sprouts, and untreated garlic-and-oil mixtures.
The Big 8
What are milk, eggs, fish, peanuts, soy, wheat, crustacean shellfish, and tree nuts.
When to change your gloves.
What is as soon as gloves become dirty or torn, before beginning a different task, after an interruption such as taking a phone call, after handling raw meat, and after four hours of continuous use.
The flow of food.
What is purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and service.
Operations serving high-risk populations cannot serve the following ingredients.
What is raw seed sprouts, raw or undercooked eggs, and unpasteurized milk or juice.