Foodborne Illness
What are disease-causing microorganisms called?
Pathogens
What temperature range is known as the temperature danger zone?
41°F–135°F
These three main types of hazards can contaminate food.
What are Biological, chemical, and physical?
How long should you scrub your hands when washing them?
20 seconds
Name three of the major food allergens.
Any three: fish, nuts, tree nuts, dairy, wheat, etc.
What does FATTOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
This is the correct internal temp when cooking chicken.
This happens when a cook uses the same knife on raw chicken and then on vegetables without cleaning it.
What is Cross-contamination?
What is the last step after cleaning and sanitizing equipment?
Air dry.
Name two possible symptoms of an allergic reaction to food.
Answer: Answers may include hives, swelling, difficulty breathing, vomiting, itching, etc.
Name three things bacteria need in order to grow.
Any of FATTOM
At what temperature or below should cold TCS foods generally be held?
Below 41
A piece of fingernail is found in someone's food. What type of hazard is this?
Physical
True or False: Hand sanitizer can replace proper handwashing while preparing food.
False.
A customer says they have a severe food allergy. Why shouldn't a cook simply remove the allergen from the finished food?
Answer: The allergen may have already contaminated the food; cross-contact can occur.
These are 3 examples of a biological food hazard.
What is bacteria, virus, parasite, fungi?
This is what TCS stands for
What is Time/Temperature Controlled for Safety?
Cleaning chemicals are stored next to food-preparation supplies. What type of hazard could this create?
Chemical
True or False: Gloves can be washed and reused between tasks.
False
This is one way to prevent a food allergy.
What is rinse hands and surfaces, change gloves, use separate equipment?
A food has been contaminated with a pathogen but looks, smells, and tastes normal. Why can it still make someone sick?
Pathogens may not change the food's appearance, smell, or taste.
Why is temperature control important when working with TCS foods?
Bacteria can multiply rapidly when food is kept at unsafe temperatures.
Give an example of how cross-contamination could occur in a professional kitchen and explain how to prevent it.
Answers vary. Must identify transfer of harmful microorganisms and an appropriate prevention method.
These are two instances where hands must be washed.
What are: using the restroom, before prepping food, after touching raw meat, after taking out the trash, etc.
This is something that would NOT prevent cross-contact of a food allergy when preparing food
Pick out the allergen, cook the food at a higher temp, tell them to avoid eating the dish, just rinse the equipment