Chapter 1
Two or more people have the same symptoms after eating the same food.
What is foodborne illness?
A sympton of a foodborne - illness
What is Vommiting, Fever, or Nasuea?
Gloves that you should never reuse.
What is single use/disposable gloves?
What is the Indicator head?
Label that shows you when the food is going to expire.
What is Expiration date?
Food that is not cooked or reheated enough to kill pathogens.
What is time-temperature abuse?
From 41F to 135F
Where is the Tempreture Dangerzone?
The most important part of personal hygiene.
What is Handwashing?
Mark on the stem that shows the end of the thermometer sensing area.
What is the Dimple?
This may happen when a item is confirmed to have contamation or is misbranded.
What is a Recall?
When Pathogens can be transferred from one surface or food to another.
What is cross-contamination?
Measure of acidic.
What is the pH Scale?
People who carry pathogens and infect others without getting sick themselves.
What are carriers?
Path that food takes through your operation.
What is flow of food?
Food that is received from suppliers that does not practice food safety.
What is Unapproved Suppliers?
do this by controlling FAT TOM.
What is a way to keep food safe?
Liquids or gels that are used to lower the amount of pathogens on skin.
What is Hand antiseptics?
Do this to make sure a thermometer is accurate.
What is a Calibration nut?
when a product will be of best flavor or quality, does not mean expiration date.
What is Best By Date?
Illness causing microorganisms are more frequently found on types of food that once were considered safe.
What is Pathogens?
a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease.
What is Bacteria?
1. Wet hands and arms
2. Apply soap
3. Watch hands for 20 seconds.
4. Rinse hands and arms.
What are the steps to washing your hands?
Happens around 71F to 125F
When do Pathogens grow rapidly?
1. Identifying the items best by/expiration date.
2. Store items with the earliest best by/expiration date in front of items with later dates.
3. Once items are shelved, use those items stored in front first.
4. Throw away any expired food.
What is the FIFO method?