Ch 1 Food Safety
Definition of a foodborne illness outbreak
When 2+ people get the same illness from the same food
Example of a physical contaminant
Bones in fish
Minimum scrub time for handwashing
10 seconds scrubbing (20 seconds total process)
Cutting boards: one for chicken, one for lettuce prevents ___
Cross-contamination
Food in the TDZ must be thrown out after how many hours?
4 hours
Biggest threat to food safety
Pathogens
Chemical contamination example
Tomato juice served in pewter pitcher (chemical contamination)
What is jaundice?
Yellowing of the skin
Temp Danger Zone range
41°F–135°F (5°C–57°C)
Temperature pathogens grow most rapidly
70°F–125°F
An example of TCS food
Sliced melons, cooked rice, baked potatoes, sprouts, etc.
A swollen tongue is a symptom of
Allergic reaction
A cut on a hand must be covered with what?
Impermeable bandage + single-use glove
Food left at unsafe temps is called ___
Time-temperature abuse
The correct way to calibrate a thermometer with ice point
Adjust to 32°F (0°C)
Most common mistake causing foodborne illness
Purchasing food from unsafe sources
Preventing food tampering: best strategy
Make it as difficult as possible for someone to tamper with food
Where should hands never be washed?
3-compartment sink → NOT acceptable
Purpose of color-coded equipment
Helps keep equipment separate to reduce cross-contamination
Best probe for checking soup temperature
Penetration probe (for roasts, etc.) → Immersion for soup
Which agency makes food safety recommendations?
FDA (Food and Drug Administration)
Two of the “Big Nine” allergens
Peanuts & Soy, Milk, Wheat, Shellfish, Eggs, etc.
False nails are allowed if
False → They are not allowed, even with gloves
Infrared thermometer must touch food?
False → It does not touch food
Example of time-temperature abuse
Holding food at the wrong temperature