Providing Safe Food
Name the challenges that a Food Service Operation face when dealing with Food Safety?
What are TIME, LANGUAGE & CULTURE, LITERACY AND EDUCATION, PATHOGENS, UNAPPROVED SUPPLIERS, HIGH RISK CUSTOMERS, STAFF TURNOVER
Bacteria needs six conditions to grow, What are the six conditions?
WHAT ARE FATTOM
F-FOOD
A-ACIDITY
T-TEMP
T-TIME
O-OXYGEN
M-MOISTURE
What is the only piece of jewelry that can be worn a food handler's hand or arm?
WHAT IS:
PLAIN BAND RING
The path that food takes through a food service operation is call what?
WHAT IS:
THE FLOW OF FOOD
This thermometer measures the temperature through a metal probe with a sensor towards the end of the stem.
WHAT IS:
BIMETALLIC STEMMED THERMOMETER
What are the three Hazards of Food Safety?
What is BIOLOGY, PHYSICAL CHEMICAL
The FDA identifies 3 types of BACTERIA that cause most food borne illness, These three food borne illnesses are:
WHAT ARE:
1. SALMONELLA TYPHI
2. SHIGELLA
3. E. COLI
A food handler has been asked to prep ground beef patties for tomorrow's dinner service, when must the food handler wash his or her hands?
WHAT IS:
BEFORE AND AFTER
WHAT ARE THE 9 STEPS IN THE FLOW OF FOOD?
1. PURCHASING
2. RECEIVING
3. STORING
4. PREPARATION
5. COOKING
6. HOLDING
7. COOLING
8. REHEATING
9. SERVING
What are the the acceptable methods to calibrate a thermometer?
WHAT IS:
THE ICE WATER AND BOILING METHOD
If a food handler does not handle food correctly, it can become unsafe. There are 5 most common food handling mistakes or risk factors. What are those risk factors (also called practices)?
What are
1. Purchasing food from unsafe sources
2. Time and Temperature Control
3. Cleaning and Sanitizing Error
4. Cross Contaminating Food and Surfaces
5. Practicing poor personal hygiene
The FDA has identified two viruses that are highly contagious can cause severe illness, what are the name of these two viruses?
WHAT ARE:
1. HEP A
2. NOROVIRUS
What what time is it acceptable to eat in a operation?
WHAT IS:
WHEN SITTING IN A BREAK AREA
What is range of temperatures that is called the temperature danger zone?
WHAT IS:
41F-135F
This thermometer measures the surface temperature of food and equipment
WHAT IS:
AN INFRARED LASER THERMOMETER
Name 10 TCS Foods?
1.MILK
2. EGGS
3. MEAT
4. POULTRY
5. FISH
6. SHELLFISH
7. BAKED POTATOES
8. RICE(heat treated plants)
9. TOFU/SOY PROTEIN
10. SPROUTS
11. SLICED MELONS, LETTUCE, LEAFY GREENS
12. UNTREATED GARLIC AND OIL MIXTURES
The best way to protect food is to make it as difficult as possible for someone to tamper with it. The FDA has created a tool that can be used to develop defense food program. It is based upon an acronym, What does this acronym stand for?
WHAT IS A.L.E.R.T:
A-ASSURE
L-LOOK
E-EMPLOYEES
R-REPORTS
T-THREAT
Hand Antiseptics can only be use in a food service operation if they comply with what government agency standards?
WHAT IS:
THE FDA
Pathogen grow most rapidly between what temperature range?
WHAT IS:
70F- 125F
What is the name of the label that is put on the side of packages by the supplier to monitor both time and temperature?
WHAT IS:
TIME AND TEMPERATURE INDICATORS
What government agency writes and conducts research into the causes of food borne-illness outbreaks?
What is the CDC
Chemicals can contaminate food if they are used or stored in the wrong way. Food Service Establishments must keep a record of all the chemical they order from their supplier, also they must keep a record of onsite chemicals and how to use them. It is called a MSDS. What does MSDS stand for?
WHAT IS:
M-MATERIAL
S-SAFETY
D-DATA
S-SHEET
What is the amount of time that a food handler should wash his/her hand for?
WHAT IS:
20 SECONDS
NAME THE DIFFERENT COLOR CUTTING BOARDS AND WHAT FOOD GROUP SHOULD BE USED ON EACH
WHAT IS:
GREEN:FRUITS AND VEGGIES
BLUE: SEAFOOD
YELLOW:POULTRY
WHITE: BAKED GOOD AND DAIRY
BROWN: PREPARED FOODS
WHAT IS THE PART OF THE THERMOMETER THAT IS USED TO CALIBRATE THE DEVICE?
WHAT IS:
THE CALIBRATION NUT