Show:
Basic Food Safety
TCS
Contamination/Allergens
food food food
How Food Becomes Unsafe
100

This happens when a disease is passed to customers through food. Safe food handling and a safe preparation environment are key in minimizing this risk

Food-borne Illness

100

What does TCS stand for?

Time and Temperature Control for Safety

100

True or False: I should prep raw meat, seafood, and poultry at different times or in different areas than ready-to-eat foods.

TRUE

100

Food-handlers fingernails should be:

Short, clean, and unpolished

100

Leftover Soup is cooled on the counter

Time-temperature abuse

200

Microscopic Contaminants, such as bacteria, viruses, parasites, and fungi

Biological Contaminants 

200

What is the temperature danger zone?

41° F to 135° F

200

What you should do if a customer is having an allergic reaction to food

Call 911

200

True or False: It is okay to thaw hamburgers at room temperature

FALSE

200

A foodhandler wearing gloves places a hamburger on the grill and then places lettuce and tomato on a bun.

Cross-contamination

300

Chemicals used at your establishment, including cleaners, sanitizers, and polishes that may come in contact with food

Chemical Contaminants 

300

Food that has been held in the Temperature Danger Zone has been subjected to:

Time-Temperature Abuse

300

Cross-Contamination is:

The spread of bacteria or pathogens from one tool, food item or surface to another

300

FIFO means:

First-in First-out

300

A foodhandler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.

Poor personal Hygiene

400

True or False: Hats are appropriate at work in food service

TRUE

400

True or False: Elderly people are more at risk than people with weakened immune systems for foodborne illness

FALSE

400

Four symptoms a person having an allergic reaction might have

itching, swelling , weezing, tightness in throat, Hives

400

True or False: Frozen foods should be received at 41° F or lower

FALSE

400

A server setting tables touches the food-contact surfaces of the utensils when placing them on the table.

cross-contamination

500

The last step of handwashing:

Use a paper towel to turn off the tap and to open the bathroom door so as not to contaminate hands on the way back to work.

500

Most common TCS food types:

  • Eggs, milk, and dairy products
  • Poultry, beef, pork, and lamb
  • Fish, shellfish, and crustaceans
  • Baked potatoes
  • Cooked rice, beans, and vegetables
  • Tofu 
  • Sliced melons, cut tomatoes, shredded lettuce, and cut leafy greens
  • Sprouts and sprout seeds
  • Untreated garlic and oil mixtures such as infused oils
500

The Big 8

  • Milk
  • Eggs
  • Soy
  • Fish 
  • Tree nuts 
  • Peanuts
  • Wheat
  • Shellfish
500

Why do we allow dishes to air dry?

Drying them reintroduces pathogens

500

Three categories of potential hazards to food.

physical, biological, and chemical