Cooking Temperatures
What does the internal temperature of chicken have to be?
165
What are the red and green buckets used for? Which bucket is which function?
Red= Sanitize
Green= Wash
When two or more people have the same symptoms after eating the same food.
Name three physical contaminants
Metal Shavings, Staples, Bandages, Glass, Dirt, Bones in food
What does the internal temperature of fish have to be?
145
What is the abbreviation for the U.S. Department of Agriculture?
USDA
Why is it important to use different cutting boards?
To prevent cross-contamination and prevent an allergic reaction
Why do restaurants have health inspections?
To ensure that restaurants are following proper industry standards such as hygiene, cleanliness, and overall food safety protocols.
Unsafe food is the result of contamination through which three possible methods?
Physical, chemical, and biological
What is the minimum internal temperature for ground beef?
155
What does the government agency PHS stand for?
Public Health Service
What are the three compartments in a three compartment sink in order?
Wash, rinse, sanitize
What is cross-contamination?
The transfer of harmful bacteria from one food or surface to another
List the four biological contaminants
Bacteria, viruses, parasites, and fungi
What is the purpose of using a cooking thermometer?
To ensure food is cooked to a safe internal temperature
What is the full name of the agency with the abbreviation CDC?
Centers for Disease Control and Prevention
Define Ready to Eat foods
Foods that are ready to eat without further: preparation, washing, and cooking
Name two types of foodborne illnesses
E Coli. and Salmonella and Shigella
List six costs of a foodborne illness to an operation
Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, and staff retraining
What is the temperature danger zone?
41-135 F
Who do you call if you suspect an outbreak?
Local and state regulatory authorities (or public health department)
What are the five risk factors for Foodborne illnesses?
1. Purchasing food from unsafe sources 2. Failing to cook food properly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene
***Tricky question as we have only covered this one time****
What does FIFO stand for?
First in, first out
Who are the three groups of people that are at a higher risk for foodborne illnesses?
Elderly people, young preschool children, and people with compromised immune systems such as an autoimmune disorder