handwasing
how long should the whole handwashing process take
20 seconds
cross contamination:
the transfer of harmful substances in food that can be harmful to humans another, usually from raw to cooked meat or from ready- to- eat food
what is the temperature that pathogen grow rapidly
between 70* and 125*
What is the first action someone should take when entering the restaurant for a work shift?
wash hands
The purpose of a food safety management system is to:
prevent foodborne illness by controlling risks and hazards
when should you wash your hands
before cooking
after cooking
after touching raw food
the 4 pathogens
bacteria
viruses
parasites
fungi
TCS:
temperature control for saftey
A worker in your restaurant spends the entire eight-hour shift shaping hamburger patties. How often should the employee change his or her gloves?
every hour
When delivering food for off-site service, raw poultry must be stored
When delivering food for off-site service, raw poultry must be stored
separately from ready-to-eat food
what do you do when you have an open wound?
rinse wound put bandaid on, the cover with glove
the big 6 pathogen
shigella spp
salmonella Typhi
nontypical salmonella
Shiga toxin-producing Escherichia coli
hepatitis a
norovirus
time temp abuse:
allowing food to stay at temperatures good for the growth of pathogens
is not permitted for employees to wear in a restaurant kitchen?
jewlery
TCS Foods list
*milk and dairy
* Meat- beef, pork, and lamb
* Shell eggs
*poultry- chicken, turkey, duck
*fish
*shellfish and crustaceans
*baked potato
* heat treated plant food - cooked rice, beans, and vegetables
*tofu and soy products
*sprouts and sprout seeds
*sliced melons, cut tomatoes, cut leafy greens
*untreated garlic and oil mixtures
true or false
you can long nails
false
what is jaundice
a yellowing of the skin
TCS could be at risk of temp abuse f:
held at an incorrect internal temp
When you are not feeling well and have a sore throat or diarrhea, you should:
Stay at home
Food and Drug Administration (FDA)
Writes the Food Code
what are the steps of handwashing
.1.) rinse hands with running warm water
2.) add soap
3.) scrub hands and forearms for a good 10 to 15 seconds
4.) rinse hands
5.) dry hands
how can you prevent cross-contamination
wash your hands
put raw and cooked meats away from each other completely
cooking temperature and specified thermometer wait time for ground meat
155 degrees Fahrenheit for 15 seconds
True or false: a person may infect others before showing any symptoms. For example, a person could spread Hepatitis A for weeks before showing any symptoms
true
ALERT
A food defense system created by the FDA
Assure
Look
Employees
Reports
Threat