KEEPING FOOD SAFE
WHEN PURCHASING FOOD FOR A RESTAURANT WHO SHOULD WE PURCHASE IT FROM
APPROVED REPUTABLE SUPPLIER
WHAT ARE THE MOST COMMON SYMPTOMS OF A FOOD BORNE ILLNESS
DIARRHEA, VOMITING, FEVER, NAUSEA, ABDOMINAL CRAMPS AND JAUNDICE
A CUSTOMER IS EATING SALAMON AND THEY COME ACCROSS A BONE WHAT TYPE OF CONTINIMATE IS THIS
PHYSICAL
WHAT IS THE PATH THAT FOOD TAKES FROM ORDERING TO SERVING THE GUEST
FLOW OF FOOD
WHAT IS THE PPM FOR A SANITIZER BUCKET
200PPM
EMPLOYEE COMES INTO WORK WITH DIRTY UNIFORM AND DOES NOT WASH HANDS THIS IS A EXAMPLE OF
PRACTICING POOR PERSONAL HYGIENE
HOW LONG IS THE ONSET TIME OF A FOODBORNE ILLNESS
RANGE FROM 30 MINUTES TO AS LONG AS SIX WEEKS
WHAT IS CROSS CONTACT
TRANSFER OF ALLERGENS FROM FOOD CONTACT SURFACES TO THE FOOD
WHAT IS IT CALLED WHEN YOU ARE PREPING CHICKEN ON A YELLOW CUTTING BOARD. THE LINE CALLS FOR CUT TOMATOES AND YOU CUT THE TOMATOES ON THE SAME BOARD YOU PREPPING CHICKEN IS CALLED
CROSS- CONTAMINATION
WHAT IS THE FINAL SANITIZING RINSE TEMPERATURE IN A HIGH-TEMP MACHINE
180 DEGREES
WHAT ARE THE THREE CONTAMINANT CATEGORIES IN FOOD
BIOLOGICAL, CHEMICAL AND PHYSICAL
MOST CONTAMINATION OCCURS WITH EMPLOYEES THROUGH THIS
FECAL ORAL ROUTE
MILK, SOY, EGGS, WHEAT, FISH, CRUSTACEAN, PEANUTS, TREE NUTS AND SESAME ARE WHAT
THE BIG NINE OF ALLERGENS
WHAT IS THE TEMPERATURE DANGER ZONE RANGE
41DEGREES TO 135 DEGREES
TABLETOP EQUIPMENT MUST BE HOW HIGH OFF THE TABLE
4 INCHES
LOSS OF SALES AND CUSTOMERS NEGATIVE MEDIA EXPOSURE, LOSS OF REPUTATION ARE EXAMPLES OF
COST OF A FOODBORNE ILLNESS
F: FOOD
A: ACIDTY
T: TIME
T: TEMPTAURE
O: OXYGEN
M: MOISTURE
A PROTEIN IN A FOOD OR INGREDIENT THAT SOME PEOPLE ARE SENITIVE TO
FOOD ALLERGEN
WHAT THERMOMETERS ARE THE BEST TO TEMP A BEEF ROAST
PENETRATION PROBE
WHAT IS THE TEMPERATURE OF THE WATER IN A SANITIZER BUCKET
75 DEGREES
TIME, LANGUAGE, EDUCATION, PATHOGENS, UNAPPROVED SUPPLIERS AND HIGH-RISK POPULATION ARE EXAMPLES OF
CHALLENGES TO FOOD SAFETEY
NAME THE BIG 6 PATHOGENS
SHIGELLA, SALMONELLA TYPHI, SHIGA TOXING PRODUCING E COLI, HEPATITIS A AND NOROVIRUS
SERVE ALLERGIC REACTION THAT CAN LEAD TO DEATH IS CALLED
ANAPHYLAXIS
PATHOGENS GROW RAPIDLY IN THIS TEMPERATURE ZONE
BETWEEN 70 DEGREES TO 125 DEGREES
WHAT IS THE PROPER WAY TO CLEAN AND SANITIZE A FOOD CONTACT SURFACE
1. SCRAPE OR REMOVE FOOD BITS FROM THE SURFACE.
2. WASH THE SURFACE
3. RINSE THE SURFACE
4. SANITIZE THE SURFACE
5. ALLOW THE SURFACE TO AIR DRY