Show:
10 Improper Food Practices
Top Workplace Safety Hazards
Microbiology
Methods of Transmission
Breaking the Links
to Foodborne Illness
100
cook ahead and store
What is advance preparation
100
ouch that's hot!!!
burns and scalds
100
living things that are too small to be seen and need a microscope
What is microbe
100
food, food handler and environment
What is cycle of transmission
100
shower, shave, short nails and neat hair
What is personal hygiene
200
cool down and store
What is improper cooling
200
cut myself and need a band aid!
injuries from equipment, knives, etc.
200
tiny living things that can be harmless to humans and are most frequent causes of foodborne illness.
What is bacteria
200
when microbes transfer directly to food
What is direct transmission
200
what to do when you go to the washroom, cough, sneeze or change food prep jobs
What is wash your hands and change your gloves
300
buy off the back of a truck
What is unsafe source?
300
ouch I fell!!!
What is slips and falls
300
microbes that cause disease
What is pathogen
300
foodborne illness is transmitted from chicken to knife to sandwich
What is indirect transmission or cross contamination
300
FIFO
What is First In First Out
400
3 hours in steam table
Improper hot holding
400
carrying heavy boxes
What is injuries from lifting and carrying, etc.
400
smaller than bacteria and often cause illness
What is virus
400
another 2 words for indirect transmission
What is cross contamination
400
pathogens who travel from place to place
What is hitchhiker
500
# 1 improper food handling practice
What is improper cooling
500
Work Safe Injury that happens the most
What is injuries from knives and equipment (27%)
500
including moulds and yeast that can be harmful
What is fungi
500
FATTOM
What is needed to grow microbes: food, Acid, Time, Temperature, Oxygen and Moisture
500
single most effective control of pathogens in food service
What is cleanliness