Intro to Food Safety
Foodborne illness is a disease that is transferred to people by ______________
Food
What is FATTOM?
Conditions in which pathogens need to grow: food, acidity, time, temperature, oxygen, moisture
True or false: Thawing food should be done under hot or warm water?
False
How long should you wash hands?
10-15 seconds
If the product your cooking with has dark spots or discoloration, you should what?
Reject the product and ask Ms. Johnston for help
The temperature danger zone is ____________
41-135
What is a pathogen?
microorganisms that grow rapidly
Ground meat should be cooked to an internal temp of _________ for _________
155 for 15 seconds
True or false: When using gloves you should always wash your hands first?
What is FIFO?
3 ways food becomes unsafe are ______________, _______________, ______________________
Time temperature abuse, cross-contamination, poor personal hygiene
How many people have to get sick from the same food for it to be considered an FBI outbreak?
2 or more from the same food
The transfer of allergens from food containing an allergen to the food served to a customer is known as
Cross contact
Where should you store chemicals?
Away from food, utensils, and equipment used for food
Shell eggs must be received at a maximum air temperature of
45
What is the leading cause of foodborne illnesses?
Viruses
4. According to the Centers for Disease Control and Prevention (CDC), there are approximately ____ million cases of foodborne illnesses annually.
76
A pork roast must be cooked to an internal temperature of ___ for at least 4 minutes
145
The correct order for cleaning and sanitizing food-contact surfaces and dishes in 3 vat sink is to
Wash, rinse, sanitize, air dry
Hot TCS food must be received at
135 or higher
The three categories of food safety hazards are biological, physical and _________
*Bonus: give example of one or more for extra points*
Chemical
Name the 5 high risk populations
Elderly, infant and preschool age children, pregnant women, transplant patients, and those on chemotherapy
TCS food that is being held at 135°F or higher must have its temperature checked at least
4 hours
When should you clean and sanitize the tables or work space?
Before use, after use, when working with a new food, and if anything is being used constantly for long periods of time.
Cold TCS food must be received at
41 or lower