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The first step of lab day protocol.
What is secure hair out of face?
The first step of the handwashing process.
A tool used to check internal cooking temperatures.
What is a thermometer?
A example of how to prevent food borne illness.
What is either time and temperature control, cleaning and sanitizing, personal hygiene, cross contamination?
What is a physical contaminant?
Wearing a dirty uniform is an example of
What is poor personal hygiene?
Use either of these tools to dry your hands after washing.
What is a single use paper towel or a hand dryer?
A tool used to cool down liquids such as soups or stocks.
What is an Ice Paddle?
People with medical conditions and those on immune system weakening medications.
What are people with compromised immune systems?
Foreign objects such as bandages, staples, metal shavings, fingernails, dirt that enter food.
What is a physical contaminate?
What is Dairy, eggs, meat, poultry, fish, shellfish, cooked veggies/rice/beans, baked potatoes, tofu/soy, sprouts, sliced melon/fruit/greens, untreated garlic / oil mixtures?
The paint color Ms. Day used for the demonstration.
What is blue?
Temperature Danger Zone.
What is 41F-135F?
Population at risk for food borne illness becasue of a immune system weakened with age.
What is elderly people?
Food contaminated by a cleanser or sanitizer.
What is a chemical contaminant?
Bacteria grows rapidly. (acronym)
What is F.A.T.T.O.M?
Food, Acidity, Temperature, Time, Oxygen, Moisture
The length of time you should spend scrubbing your hands.
What is 10 to 15 seconds?
The temperature for holding hot food.
What is 135F?
Nausea, vomiting, and diarrhea
What are symptoms of food borne illness?
A pathogen that enters food such as a virus or parasite.
The five practices to ensure food safety.
What is
Purchase food from approved, reputable suppliers
Control the time and temperature
Prevent cross-contamination
Practice good personal hygiene
Properly clean and sanitize
The recommended water temperature for handwashing.
What is 100 F?
The temperature you must reheat leftovers to.
What is 165F?
Three examples of food borne illness.
What is salmonella, e.Coli, campylobacter, norovirus, hepatitis A?
A food handler touches contaminated food then touches RTE food.
What is cross-contamination?