Acronyms
General Safety
Pathogens and Contaminants
Food Safety and Storage
Sickness and such
100
FBI
Food Borne Illness
100
What do you never put on a grease fire?
Water
100
Hair, splinters, and glass are all examples of what kind of contaminants?
Physical
100
What is the temperature Danger Zone?
4-60
100
What are bad microbes that can cause illness or death?
Pathogens
200
PASS
Pull, Aim, Squeeze, Sweep
200
What temperature should the water be when washing your hands?
Warm/Hot (not cold)
200
What is the most common type of contaminant
Biological
200
How long can food safely be in the danger zone
2 Hours Maximum
200
4 steps to fight Bac
Clean, separate, cook chill
300
FIFO
First in, First Out
300
What does the diamond symbol mean?
Warning
300
What should you do if you are a server and someone tells you they have an allergy?
Check with the cook, check the ingredient lists, and never exchange ingredients without letting people know
300
What are the 3 safe ways to thaw?
Refrigerator, Water, Microwave
300
How do you recover from foodborne illness?
Rest and Fluid
400
CCP
Critical Control Points
400
What Symbol is this?
Caution Flammable
400
What happens when you sanitize?
Bacteria is reduced substantially or all together
400
What two things must be on the label when refrigerating or freezing foods?
Contents and date
400
What are the 4 groups of at risk people?
Children, Pregnant, elderly, immunocompromised
500
FATTOM
Food, Acid, Time, Temperature, Oxygen, Moisture
500
How do you prevent cuts in the kitchen? (3 ways)
Keep Knives sharp, cut away from yourself, hold the knife safely, announce when walking, etc.
500
Which type of bacteria is more likely to cause foodborne illness? Aerobic or Anaerobic?
Aerobic (requires oxygen)
500
What happens when a food is overcrowded?
cool air cannot properly circulate, meaning the cold might not hit everything
500
Which type of FBI is caused by microbes growing on food which is eaten and those microbes grow in the digestive tract and cause illness
Food Infection