FOOD CONTAMINATION
DEFINE CROSS CONTAMINATION.
THE TRANSFER OF MICROORGANISMS FROM A WORKERS HANDS TO FOOD OR FOOD CONTACT SURFACES (OR EQUIPMENT, CHEMICALS, ETC)
WHEN FEELING FBI SYMPTOMS- WHO DOES AN EMPLOYEE REPORT TO?
WHAT IS THE BEST WAY TO PREVENT CROSS CONTAMINATION?
FREQUENT AND PROPER HANDWASHING!!!
WHAT IS THE TEMP DANGER ZONE?
41-135 DEGREES.
GIVE A SIGN OF PEST INFESTATION IN FOOD STORAGE AREAS.
EXAMPLES MAY BE:
DROPPINGS
TORN OR CHEWED BOXES
BLACK GREASY MARKS
WHAT ARE THE THREE TYPES OF FOOD CONTAMINATION?
BIOLOGICAL, CHEMICAL, PHYSICAL.
WHAT DOES FAT TOM STAND FOR? WHAT IS IT?
FOOD, ACIDITY, TEMPERATURE, TIME, OXYGEN, MOISTURE.
CONDITIONS THAT MAKE IT FAVORABLE FOR BACTERIA TO GROW.
HOW MUST ONE DRY THEIR HANDS AFTER WASHING?
A SINGLE USE PAPER TOWEL.
WHERE SHOULD YOU LIFT FROM? DEMONSTRATE PROPER LIFTING TECHNIQUE.
YOUR LEGS. NOT YOUR BACK.
2 WAYS TO SANITIZE SURFACES AND EQUIPMENT ARE...
HEATS NAD CHEMICALS.
WHAT CAN HAPPEN IF RAW FOODS COME INTO CONTACT WITH READY TO EAT FOODS?
CROSS CONTAMINATION.
NAME ONE FBI AND EXPLAIN HOW IT IS CONTRACTED. (THINK OF YOUR POSTERS)
-SALMONELLA: BACTERIA, RAW EGGS POULTRY PRODUCE, INTERNAL COOKING TEMPS TOO LOW
-E COLI: BACTERIA, RAW BEEF, UNPASTURIZED MILKS, CROSS CONTAMINATION
-NOROVIRUS: VIRUS, HYGIENE, HANDWASHING UNSAFE WATER SOURCES
WHAT JEWELERY IS ALLOWED IN FOOD PREP AREAS?
A SINGULAR SOLID METAL BAND.
WHAT IS FIFO AND WHAT DOES IT STAND FOR?
FIFO IS A METHOD OF STOCK ROTATION THAT USES PRODUCTS IN THE ORDER THEY ARE RECIEVED: FIRST IN FIRST OUT.
BEFORE CLEANING MACHINERY IN THE FOOD PREP AREA- WHAT IS A SAFETY MUST DO TO KEEP YOURSELF SAFE? (THINK VIDEO)
UNPLUG THE MACHINE.
SHOULD YOU WORK WITH FOOD IN LARGE OR SMALL BATCHES IF POSSIBLE? WHY?
SMALL BATCHES- TO MINIMIZE TIME FOOD SPENDS IN TEMP DANGER ZONE. (BONUS FOR SAYING 4 HOUR MAX FOR TCS FOODS)
NAME 4 TYPES OF MICROORGANISMS. (BACTERIAL CONTAMINATION)
FUNGI, PARASITES, BACTERIA, VIRUSES.
WHEN SERVING MANY DRINKS AT ONE TIME, WHAT IS BEST PRACTICE? (THINK OF MISS B EXAMPLE: YOU CANNOT EAT AT EVERYONES HOUSE)
A TRAY! NEVER TOUCH THE RIM OF SOMEONES GLASS OR ANY FOOD SURFACE THEY WILL EAT FROM WITH BARE HANDS.
WHAT IS THE TOP TO BOTTOM ORDER OF READY TO EAT AND RAW FOOD ON A COOLER SHELF?
READY TO EAT ON THE TOP- RAW ON THE BOTTOM.
RISK OF CROSS CONTAMINATIONS.
WHAT ARE THE BIG 8 ALLERGENS?
MILK, EGGS, SOY, WHEAT, FISH, SHELLFISH, TREE NUTS, PEANUTS.
GIVE AN EXAMPLE OF A TCS FOOD.
MEAT, DAIRY, FISH, EGGS, COOKED POTATOES, CUT TOMATOES AND MELONS, COOKED RICE AND BEANS...
DEFINITION: TIME CONTROL SAFETY FOODS
HOW MANY SECONDS SHOULD YOU WASH YOUR HANDS, HOW LONG SHOULD THE ENTIRE PROCESS TAKE?
10-15 SECONDS WASHING AND SCRUBBING
2 HAPPY BIRTHDAY SONGS FOR ENTIRE PROCESS
WHAT IS THE RECCOMENDED INTERNAL TEMP FOR POULTRY? (THINK CHICKEN)
165 DEGREES.
PROPER 3 COMPARTMENT SINK CLEANING PROCEDURES ARE:
SCRAPE, WASH, RINSE, SANITIZE, AIR DRY.