Terminology
What is a contaminant?
An undesirable substance that unintentionally gets into food.
What is the “danger zone” temperature range?
40°F–140°F.
Name one type of contaminant.
Biological, Chemical, or Physical.
How many allergens are in the “Big Eight”?
8
What’s the first thing you should do before preparing food?
Wash your hands
What does cross-contact mean?
When proteins from one food mix with another food. (food that touches other food when it shouldn't)
Name one group at high risk for foodborne illness.
Elderly, pregnant women, people with compromised immune systems, infants/children.
Which type of contaminant includes glass or metal shavings
Physical
Name two Big Eight allergens.
Any 2 of these: Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish, Crustacean Shellfish.
Name one risk factor for foodborne illness.
Improper temps, dirty equipment, poor hygiene, unsafe food source, etc.
What is a foodborne outbreak?
When two or more people get sick after eating the same contaminated food.
What does the “F” in FAT TOM stand for?
Food
Which type of contaminant includes cleaning supplies?
Chemical
What happens when someone with a severe food allergy eats the allergen? What can save them?
anaphylactic reaction (trouble breathing)
Epi pen
Why is it important to keep hot foods hot and cold foods cold?
To prevent bacterial growth
What does TCS stand for?
Time and Temperature Control for Safety
Name 3 parts of FAT TOM.
Any 3 of these: Food, Acidity, Time, Temperature, Oxygen, Moisture.
Which type of contaminant includes bacteria or viruses?
Biological
What should you always check before serving food to someone with allergies?
Ingredient labels/recipes.
What is the proper cooking temperature for poultry?
(Not in notes but I have mentioned it during lectures)
165 F
Give one example of a TCS food.
Meat, dairy, cooked rice, poultry, eggs, tofu, shellfish, baked potatoes, leafy greens, Sliced melons
Which two letters in FAT TOM both start with “T”?
Time and Temperature.
What’s one example of how cross-contact might happen?
sing the same cutting board for nuts and vegetables, shared fryers, unwashed utensils, etc.
I will use your example if it's correct.
Name three ways to prevent cross-contact with allergens.
Sanitize equipment, use separate utensils, use separate fryers, check recipes/labels, label prepared food.
Name all 5 letters in the A.L.E.R.T. program
Assure, Look, Employees, Reports, Threat.