Food Safety & Sanitation

Foodborne Illness

100

This illness is often found in raw eggs, poultry products or contaminated raw fruits/vegetables 

Salmonella 

200

This illness can result from dented cans 

Botulism 

300

Contaminated water systems can carry this foodborne illness and transfer it to foods. Can also result from undercooked ground meat

E. Coli

400

This illness results from improper food handling or refrigeration 

Staph

500

This illness develops if an infected person handles or prepares the food

Norovirus 

Agencies

100

This agency ensures the safety of all food except meat, poultry, and eggs.

Food & Drug Administration 

200

This agency oversees the safety of meat, poultry, and eggs

Food Safety & Inspection Service (FSIS)

300

This agency investigates food borne illnesses

Centers for Disease Control (CDC)

400

This agency establishes levels of pesticide residue that can be tolerated by humans.

Environmental Protection Agency (EPA)

500

What does the Animal & Plant Health Inspection Agency do?

Ensures the protection of animals and plants from diseases/pests.

Kitchen Safety & Sanitation

100

Why should you never pour grease down the sink?

It will clog the drain

200

How long can food be in the temperature danger zone before it is considered contaminated? 

2 hours

300

What should you do to soothe the pain from a burn?

Run the burn under cold water

400

What should you use to put out a grease fire?

Put a lid on it OR use baking soda 

500

List the steps for proper handwashing: 

1. Wet hands

2. Add soap

3. Lather & scrub (20 sec)

4. Rinse hands (10 sec)

5. Dry hands

6. Turn off faucet (using a paper towel)

Contamination

100

True or False: microorganisms can usually be seen by the human eye

False 

200

What degree range is considered the temperature danger zone?

40-140 degrees F

300

What are the 3 categories of contaminants? List an example of each

Biological: Virus, Parasite, Bacteria, Fungi (MOLD/YEAST)

Chemical: Soaps, Cleaning Supplies

Physical: Bone, Metal, Nails

400

This is the state of food or equipment being hazardous as a result of unsafe organisms or other items coming in contact with food or preparation equipment.

Contamination 

500

What term is described below?

Occurs when a contaminant is transferred from one item to another through an intermediate carrier.

Cross Contamination 

Misc.

100

What group of people are most susceptible to foodborne illnesses? 

People with compromised immune systems

200

What does FIFO stand for

First in, first out

300

What is the proper way(s) to thaw frozen foods (list both!)

1) Thaw foods in the refrigerator 

2) Run foods under cold water

400

What does it mean to be a "potentially hazardous food?"

These food items require time and temperature control to prevent rapid bacteria growth

500

List the proper internal cooking temperatures of each:

Chicken:

Ground meat:

Eggs:

Fish:

Stuffing:

Chicken: 165 degrees F

Ground meat: 160 degrees F

Eggs: 145 degrees F

Fish: 145 degrees F

Stuffing: 165 degrees F