Contaminates
Contaminants are divided into 3 categories what are they?
BIOLOGICAL
CHEMICAL
PHYSICAL
What is the minimum number of people who must experience illness from consuming the same food to classify it as an outbreak?
2
When the cafe is open what are the 5 things you must do while the song is on?
Put backpacks in storage room
get your apron and hat
wash your hands
get sanitizer bucket
put chairs away
what are the red and green buckets for?
Sanitizer
What are the 3 sinks called in the dish area
Wash, rinse, sanitize
PATHOGENS ARE THE GREATEST THREAT TO FOOD SAFETY. THEY INCLUDE CERTAIN VIRUSES, PARASITES, AND BACTERIA. What category does this belong to?
BIOLOGICAL
Name 4 groups of people that are at higher risk for getting food poisoning
Elderly over 65, children under 5, pregnant women, immunocompromised
Absolutely no ___________ in class because they can fall into the food.
Earbuds
Who is responsible for all the dishes at the end of class?
EVERYONE
How long should you wash your hands for?
20 seconds
FOREIGN OBJECTS, SUCH AS DIRT, GLASS, BANDAGES, AND STAPLES CAN GET INTO FOOD
PHYSICAL
How many people get sick each year from food poisoning?
600 Million
you must _________all equipment in the classroom at all times.
Respect
What is a slotted spoon used for?
The slots in the spoon allows liquid to drain making it ideal for scooping up food from liquid.
How many size sheet pans do we have and what are they called.
Full sheet pan and 1/2 sheet pan
What type of contamination was found in the local bakery?
salmonella
What type of food was stored incorrectly on the floor of the bakery?
Pastry Cream
Explain how you should hold a french knife while walking to your table?
Name 3 of the Higher risk foods that can cause foodborne illness if not properly handled?
Raw or undercooked meat, poultry, eggs, fish
Unpasteurized milk and dairy products
Sprouts, leafy greens, cut fruits and veggies
What scale would we use if we were measuring things in grams?
digital scale
What can we do to prevent Foodborne illness from happening (Must list 3)
Cook foods to proper internal temperatures
Avoid cross-contamination
Wash hands and surfaces often
Refrigerate perishable foods promptly
Ensure food workers don't handle food when ill
What is considered the temperature danger zone?
The temperature danger zone is typically defined as between 41°F and 135°F .
List all ingredients that were in the cookies we made on Wednesday? You Just need to list ingredients.
Brown sugar, white sugar, butter, egg, baking soda,vanilla, flour and chocolate chips
What is an abbreviation for teaspoon?
tsp.
What has to be on the mixer before turning it on.
Safety shield