Chapter 1
What are the three main areas of kitchen safety?
Personal hygiene, Safe Work Hygiene, and Food Hygiene
What are pathogens?
What is physical contamination?
Something physical that can contaminate food (bones, chipped tooth, etc.)
What are the four things you must do when practicing personal hygiene in food service?
Tie your hair back, wear an apron, remove jewelry and jackets, and WASH YOUR HANDS.
What are the common symptoms of foodborne illness?
Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, and Jaundice.
What are the symptoms of chemical contamination?
Vomiting and Diarrhea
What does safe work hygiene intel?
Being aware of and removing any potential hazards.
What are the "big six" pathogens?
Salmonella Typhi, Shigella spp., Nontyphoidal Salmonella, E. Coli, Hepatitis A, and Norovirus.
What is deliberate contamination of food?
A food defense program that protects food by making it as difficult as possible for someone to tamper with it.
What is the temperature danger zone?
40 Degrees Fahrenheit - 140 Degrees Fahrenheit
What does FAT TOM stand for?
Food, Acidity, Temperature, Time, Oxygen, and Moisture.
Where should you store chemicals?
Away from food prep areas, service areas, and storage areas.
How can you prevent cross-contamination?
Keep your food and produce seperate.
What are the stages of bacterial growth?
Lag, Log, Stationary, and Death
What is an allergic reaction?
When the immune system mistakenly considers the allergen to be harmful and attacks the food protein.