Food Safety
What is the minimum amount of people that need to get sick to have a foodborne illness outbreak?
2 people
Where should chemicals in the kitchen be stored?
Away from food.
What does IPM stand for?
Integrated Pest Management
What is the Temperature Danger Zone?
41- 135 degrees F
Name the 8 steps in the Flow of Food.
Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving
Name 3 high risk populations that are susceptible to foodborne illness.
Elderly people
Preschool aged children
Compromised immune systems
What is being described?
Change if they're dirty or torn.
Wash your hands before use.
Never rinse, wash, or reuse.
Proper glove use.
What type of contaminants?
Cleaners, sanitizers, pesticides, rodenticides
Chemical contamination
What is being described?
Stick into the thickest part of the food.
Wait 15 seconds.
Calibrate.
Proper thermometer use.
What is being described?
Microwave
Cold Running Water
Refrigerator
Cooking Process
Safe ways to thaw food.
What does FATTOM stand for?
Food, Acid, Time, Temperature, Oxygen, Moisture
Name the 4 types of cleaners.
Detergent
Degreaser
Delimer
Abrasive Cleaner
What type of contaminants?
Bacteria, Fungi, Parasites, Viruses.
Biological Contaminants
What is the minimum temperature that hot foods can be hot held at?
135 degrees F
What is being described?
Unpleasant color and smell
Evidence of pests
Wrong texture
Thawed and not frozen
Reasons to reject food while receiving
What is being described?
Something with the potential to cause harm.
Hazard
What is being described?
Create a master cleaning schedule
Train staff to follow the cleaning schedule
Monitor the program to make sure it works
Effective Cleaning Program
What type of contaminants?
Metal shavings, rings, feathers, seeds, plastic
Physical Contaminants
What is being described?
Cooking food to the wrong temperature.
Holding food at the wrong temperature.
Cooling food incorrectly.
Time Temperature Abuse
Sort the following food according to it's top to bottom refrigeration order. Top shelf first, bottom shelf last.
Turkey, Lettuce, Pot Roast, Ground Lamb, Tuna.
Lettuce
Tuna
Pot Roast
Ground Lamb
Turkey
Name the big 8 Allergens
Milk, Eggs, Wheat, Soy, Shellfish, Fish, Tree nuts, Peanuts
What is being described?
Contact Time
Temperature
Concentration
Sanitizer Effectiveness
What is a TCS Food? What should you do with TCS Foods?
Time and Temperature Control for Safety Foods.
They supply a great environment for bacteria to grow.
Refrigerate. Keep them out the TDZ
What is the super temperature danger zone within the temperature danger zone where bacteria grows the fastest?
70 - 125 degrees F
Explain the two step cooling process. Times and Temperatures.
Cool food from 135℉ to 70℉ within 2 hours
Cool food to 41℉ or lower within the next 4 hours