Show:
Food Safety
Hazards
Contamination
The flow of food
HACCP
100
An illness that results from eating contaminated food.
What is foodborne illness?
100
Cleaning compounds, bug spray, paint and fertilizer are examples of this type of hazard.
What is a chemical hazard?
100
This occurs when the restaurant receives foods that are already contaminated.
What is direct contamination?
100
The routes that food takes from the time a restaurant receives the food until the time the customer receives it.
What is the flow of food?
100
This is when the health inspector of DPH comes to your establishment to inspect the food safety standards and cleanliness of the food service establishment.
What is a food safety audit?
200
The three potential hazards that can contaminate food and produce foodborne illness.
What are biological, physical & chemical hazards?
200
Bacteria, parasites, fungi & viruses are examples of this type of hazard.
What is a biological hazard?
200
This is the dirtiest part of your hands and should be well maintained and cleaned during food preparation.
What are your finger nails?
200
These are food items that must be properly wrapped and either kept in the cooler of the freezer during delivery and storage until service. Ex: meat, cheese & milk
What are perishable foods?
200
This is the first step in developing a good HACCP.
What is a hazard analysis?
300
Foods that will not make you sick at any point when you eat them.
What safe foods?
300
Hair, bandages, staples & glass are types of this type of hazard.
What is a physical hazard?
300
41 degrees to 135 degrees.
What is the temperature danger zone?
300
These are items that must be shipped and received well wrapped in the original packaging, free from dents, leaks & tears and stored in a cool dry storeroom.
What are dry goods?
300
This is a specific point in the food handling process where you can prevent, eliminate or reduce a potential hazard?
What is a critical control point?
400
Food, acidity, time, temperature, oxygen & moisture.
What is FATTOM?
400
Mold is an example of this single-celled or multi-celled organism.
What is fungi?
400
This occurs when safe foods come into contact with bacterial, physical or chemical hazards at some point during the preparation process. Ex: cutting salad on a cutting board that another student used to cut raw chicken.
What is cross- contamination?
400
When you rotate stock upon receiving it and always using the oldest product first?
What is FIFO?
400
This is when a measurement indicates that food has not been held at the proper temperature for too long of a period of time and the chef instructs the staff to throw the food away.
What is corrective action?
500
The person that has complete control of preventing the growth of harmful bacteria in foods.
Who is the food service handler or you?
500
A single-celled organism that can live in food or water and also on our skin and clothing.
What is bacteria?
500
These are what must be worn when handling ready to eat foods.
What are single use disposable gloves?
500
This is the best way to properly thaw frozen foods?
What is in the refrigerator overnight?
500
This is a system of precautionary steps that take into account all the ways that food can be exposed to bacterial, physical and chemical hazards.
What is a food safety system?