Welcome to the Industry
2 major segments of the foodservice industry
What is commercial and noncommercial
The CDC estimates _____________ cases of foodborne illness each year, which leads to about __________ hospitalizations, and _________ end in death.
What is 48 million, 128,000, and 3,000
FAT TOM stands for
What is food, acidity, time, temperature, oxygen, and moisture,
Food handlers are not just the people who prepare food, but ____________ and _______ are considered food handlers as well
What is dishwashers and servers
True or False:
Your uniform is a potential source of pathogens that can get into foods and cause food-borne illnesses
What is true
The era in which the foodservice industry began
What is the 1800's (1780)
3 forms of contamination
What is Biological, Physical, and Chemical
High-risk populations have a higher risk of getting a foodborne illness than others typically due to
What is weaker immune systems.
What is maintaining the kitchen so pests can't get in, taking care of waster properly so pests can't find food, and using pesticides to eliminate.
The effectiveness of sanitizers is dependent on what three things
What is contact time, temperature, and concentration
He defined the art of haute cuisine, which includes artful presentation, complex dishes, and refined cooking techniques.
What is Marie-Antonie Careme
Shigella is an example of which pathogen
What is bacteria
a disease transmitted to people by food
What is a foodborne illness
items that can be eaten without further preparation, washing, or cooking
What are ready to eat foods
Gloves are not required for ready to eat foods when...
What is
While washing produce or other RTE foods
Handling RTE ingredients for a dish that will be cooked to the correct internal temperature
Transitioned haute cuisine into more contemporary cuisine. Established exact rules of conduct and dress for his chefs. He also organized and defined the role of workers in the professional kitchen
What is Georges August Escoffier
Name three common symptoms that result from most foodborne illness and how often do these symptoms occur?
What is nausea, vomiting, diarrhea, abdominal pain.
found in air, soil, plants, water, and some food
What is fungi
List four examples of when you should wash your hands when working with food.
What is
Arriving at or work or returning to the kitchen
using the bathroom
sneezing or coughing
touching your hair, face, or clothes
Eating, drinking, or smoking
Taking off gloves (you must put on a new pair)
Before handling foods that will not be cooked again or ready to eat foods (salads or sandwiches)
Handling garbage
Handling dirty equipment, dishes, or utensils
Touching raw meats, fish, or poultry
Caring for or touching animals
Anytime you change from one task to another
What are the three categories/forms of contamination?
What is biological, chemical, and physical
During this era on the east coast fine dining restaurants became more relevant where 18 courses used to be a popular part of fine dining.
What is the late 1800's or From Cafeteria's to Elegance
True or False
The FDA writes the food codes that becomes laws which are to be enforced in the foodservice industry
What is false
State or local health departments pass laws
Camplyobacter, C.Perfringens, E.Coli, Listeria, Samonella, and Shigella are all examples of what type of pathogen?
What is bacteria
Define microorganisms
What are small living organisms that can only be seen through a microscope.
What are the four types of biological pathogens.