How Food Becomes Unsafe
The term that describes when harmful pathogens are accidentally transferred from one food or surface to another
Cross-Contamination
The entire handwashing process should take this long to make sure your hands are properly clean.
20 seconds
This is the temperature range in which bacteria grow fastest.
Temperature Danger Zone
This is the place you should hold dishes when serving customers. (Ex: Plate)
Bottom or edge
This term refers to the removal of food and other dirt from a surface using detergent.
Cleaning
After cutting raw chicken on a cutting board, Josh, a cook, begins slicing tomatoes on the same cutting board. Josh created this food safety hazard.
Cross-Contamination
This is the first thing you should do before putting on a new pair of single-use gloves.
Wash your hands
This is the temperature all poultry products should be cooked to.
165˚F
Food that is ready to eat (E.g. Salad) must be stored on this shelf in a fridge.
Top
This term refers to reducing the level of pathogens on a surface to safe levels using chemicals.
Sanitizing
Metal shavings, glass, bandaids, dirt, and staples are all examples of this hazard to food.
Physical Hazard
This is what you should you do with your chef coat & apron if you need to go to the restroom
Take off (remove)
To get an accurate reading, this is the part a food thermometer should be stuck into.
The thickest part
Raw poultry (e.g. Chicken Breasts) must be stored on this shelf in a fridge
Bottom shelf
This is what you MUST you do before cleaning electrical equipment (E.g. Mixer, blender)
Unplug it
Bacteria, viruses, parasites, and fungi are examples of this type of hazard to food.
Biological (Pathogens)
Josh scratches his beard and takes a sip of his sonic drink. This is what Josh must do before handling food again.
Wash his hands
These type of foods require careful monitoring of time and temperature to prevent the growth of pathogens. (E.g. dairy products, eggs, meat)
TCS Foods (Time-Temperature Control for Safety Foods)
This is the minimum height food, utensils, and equipment MUST be stored from the floor to prevent contamination.
6 inches
Josh takes a bowl to the three-compartment sink. He scraped the left over food, washed, rinsed, and took it out of the sanitizer. This is the very next thing josh needs to do.
Let it air-dry (Upside down)
The number one cause of foodborne illness outbreaks at restaurants and food service operations
Poor Personal Hygiene
This classification of food, can be served without any further cooking, and should never be handled with gloves.
Ready-To-Eat Foods
Ground beef should ALWAYS be cooked to this minimum internal cooking temperature.
155˚F for 17 seconds (FDA/Texas Law)
Cross-contamination is the transfer harmful PATHOGENS (Such as bacteria or a virus).
This is the term for when foods people are ALLERGIC are transferred from one food to another.
Cross-Contact
In a three-compartment sink, this is the temperature the water should be.
110˚F