Hazards
Food - Acidity - Time - Temperature - Oxygen - Moisture
What is FATTOM
Going to the bathroom and not washing the hands
What causes Hepatitis A
TCS Food
What is time and temperature control for food safety
Double every 20 minutes
What is bacteria
Ecoli, Listeria, Salmonella, Botulism
What are Bacteria
Bones in fillets, Metal Shavings, Jewelry
What are physical hazards
Wet hands and arms, apply soap, scrub vigorously, rinse thoroughly, Dry hands and arms
What is How to wash your hands
heat treated plant food, shell eggs, milk and dairy products, sprouts and sprout seeds
What are Foods most likely to become unsafe
Can be hot held
What is 4 hours
Types of fungus
What is Yeast and Mold
Cleaners - Sanitizers - Polishes
What are chemical hazards
Handling chemicals, eating or drinking, touching clothes, trash, raw meat or aprons
What is When to wash your hands
No ice crystals, frozen liquids, or water stains
What is Frozen food should remain frozen
Can be cold held
What is 6 hours
Organism that needs to live in a host organism to survive.
What is a parasite
Bacteria, Viruses, Parasites, Fungi
What are biological hazards
wearing nail polish or false fingernails
What is When to wear gloves
Stick thermometer in the thickest part of the food
What is check temperatures correctly.
41 degrees F to 135 degrees F
What is the danger zone
Smallest of the microbial food contaminants
What is a virus
A disease that is transmitted to people through food
What is a Food-borne illness.
What is when to change your gloves
Food must be rotated in storage
What is FIFO
Poultry - chicken, turkey, duck
What is 165 degrees F
Poisons produced because of an animals diet (think fish)
What are Toxins