Food Safety
What do we call a disease-causing microorganism?
Pathogen
Dirty Hands can cause what type of cross-contamination?
Direct
While washing our hands why do we have to use single-use paper towel or air dryer?
to avoid transferring contaminants between employees
A microorganism that needs a host.
Virus or Parasite
List the 4 factors of food safety.
time-temp control
personal hygiene
cross contamination
cleaning and sanitizing
What type of hazards the Hormones in milk can cause?
Chemical
What are the cases where the food handler can use bare hands when cutting/handling the vegetables?
While washing
When the vegetables are going to be cooked
Compounds produced by M.O and cannot be destroyed by high heat.
Toxins or spores
Why do we classify some food as TCS food items?
TCS food is a food item that spoils quickly because of containing more nutrients than other food items. Thus, the microbial growth is higher.
Time-temp control is a must for such food items.
Sneezing and coughing over the food can cause what type of cross contamination?
Direct
When do we have to change the gloves while being in the kitchen? Mention 2 situations.
1.As long as you are doing the same task never change.
2.After 4 hours of continuous use.
3.When they become dirty.
4.Change before the beginning of a new task.
5.After handling raw meat/poultry/fish.
6.Before handling ready-to-eat food.
7.If you get interrupted during a task (to take a phone call or to send a text message).
A microorganism grows well in anaerobic habitat.
Clostridium Botulinum
1. Two or more people consumed the same food item and suffered from the same symptoms.
2. Investigations have been done by the local regulatory authorities.
3. Laboratory tests have been conducted on the food samples.
What are the types of hazards that can be cause when:
1. using low concentration of chlorine to sanitize water
2. using high concentration of chlorine to sanitize water
1. Microbiological
2. Chemical
What are the cases where the food handler should be excluded from the operation?
Diagnosed with one of the microorganisms that can cause foodborne illness.
Complaining of diahrrea or vomiting or Jaundice
A microorganism can grow in very low moisture habitat.
Molds