Cutting Boards
What do you prepare on a green cutting board?
Produce (Fruits and Vegetables)
The minimum number of people that must get the same illness from eating the same food for it to be considered a foodborne illness outbreak?
2
What is the temperature danger zone (TDZ)?
41F-135F
Microorganisms that cause sickness?
Pathogens
The single, most important part of personal hygiene?
Washing your hands
What do you prepare on a blue cutting board?
Raw Seafood
Why are preschool aged children considered a high risk population?
Their immune systems have not developed enough.
Which is a TCS food: Dry rice, cooked rice, fresh bread, or wheat flour?
Cooked rice
The yellowing of the skin and/or eyes is called?
Jaundice
How long should you vigorously scrub your hands, under your nails, and between your fingers?
10-15 seconds
What do you prepare on a yellow cutting board?
Raw Poultry
What organization recommends the food safety regulations?
Food and Drug Administartion (FDA)
When pathogens transfer from one surface or food to another, it is called?
Cross contamination
What are the three forms of contamination in food?
Biological, Chemical, and Physical
If food-contact surfaces are in constant use, they must be cleaned and sanitized after how many hours?
Every four hours
What color cutting board is for raw meat and which is for cooked meat?
Raw meat = Red
Cooked meat = Brown
Most important way to slow bacterial growth in TCS food?
Controlling the time and temperature.
When proteins from one allergen mixes with proteins from another, this is called?
Cross contact
Bacteria need six conditions to grow, otherwise known as FAT TOM. What are they?
Food, Acidity, Tempertaure, Time, Oxygen, and Moisture.
What is a red bucket used for in the kitchen?
Sanitizer
What color cutting board is used for all other food groups not designated by previous boards? (i.e. Dairy or grains)
White
Norovirus is caused by what?
Highly contagious and shed in the feces of infected animals and humans.
Name as many of the "Big 8" allergens as you can
Crustacean Shellfish (crab, lobster, shrimp), fish, milk, tree nuts, soy, wheat, peanuts, eggs
Salmonella Typhi, Shigella spp., and Shiga toxin-producing E. coli are examples of what type of Biological contamination?
Bacteria
What are the five steps to properly cleaning a surface?
Scrape, wash, rinse, sanitize, air-dry