Food Allergies
List at least 4 of the Big 8 food allergens
Crustacean shellfish
Eggs
Fish
Milk
Peanuts
Soy
Tree nuts
Wheat
Name 2 instances when food handlers must change their gloves.
When they are soiled or torn
Before beginning a different task
At least every 4 hours during continual use
After handling raw meat, seafood, or poultry and before handling ready-to-eat food
Define cleaning
Cleaning removes food and other dirt from a surface.
what is cross-contamination?
Cross-contamination is the spread of pathogens from one food or surface to another
What are the 4 acceptable methods for thawing TCS food?
In a cooler at 410 F or lower submerged under running potable water at 700
What is a food allergy?
A food allergy is the body's negative reaction to a food protein.
Once soap has been applied, how long should food handlers scrub hands and arms
10 to 15 seconds
Define sanitizing
Sanitizing reduces pathogens on a surface to safe levels
When has food been time-temperature abused?
food has been time temperature abused any time it has been allowed to remain too long in the temperature danger zone.
A whole chicken must be cooked to what minimum internal temperature?
1650 F for 15 seconds
Identify 2 steps that a server can take to keep guests with food allergies safe.
Tell the guest how each dish is made and know which dishes contain Big 8 allergens.
Tell guest about any secret ingredients that may contain allergens.
Suggest alternative menu items that do not have the food allergen.
Identify the allergen special order for the kitchen staff
Verbally tell the kitchen staff about the food allergen
Hand-deliver the allergen special order to the guest.
Name a hand-care practice, other than hand-washing, that can prevent contamination.
Keeping fingernails short and clean
Not wearing nail polish or false fingernails
Covering hand wounds with clean bandages and gloves of finger coats
List 3 factors that influence the effectiveness of sanitizes
Contact time
Temperature
Sanitizer concentration
What is the temperature range of the temperature danger zone?
41oF to 1350F
What are the time and temperature requirements for reheating beef stew that will be held for service?
It must be reheated to 1650 F for 15 seconds within 2 hours.
Explain how food can be made safe after it has come in contact with an allergen
Once food has come in contact with an allergen, it cannot be made safe again. Set food aside and do not serve it to a guest with a food allergy.
Name 3 symptoms that require a food handler to stay home from work
Score throat with fever in an operation that primarily serves a high-risk population
Diarrhea from an infectious condition
Vomiting from an infectious condition
Jaundice from an infectious condition
Diagnosed with hepatitis A or Salmonella Typhi
List at least 3 types of cleaners
Detergents
Degreasers
Delimers
Abrasive cleaners
What is 1 technique for calibrating a thermometer
The boiling-point method is used to calibrate thermometers based on the temperature at which water boils.
The receiving area should be well-lighted, secure and _____________
Clean
Name 3 populations at high risk for food-borne illness
Elderly people
Preschool age children
People with compromised immune systems
Sick employees should:
immediately tell a manger or supervisor they are ill.
Microorganism capable of causing foodborne illness include: virus, fungi, parasites and.....
bacteria
When preparing food, work in _______ batches to ______ the time food spends in the Temperature Danger Zone.
Small, minimize
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops and shell eggs for immediate service.
Beef Roasts: 1450 F for 4 minutes
Stuffed pork chops: 1650 F for 15 seconds
Shell eggs for immediate service:1450 F for 15 seconds