Chapter 1- Providing Safe Food Flashcards
5 most common causes of food borne illnesses
📌Purchasing from unsafe sources 📌Allowing pests to enter the operation 📌Failing to cook food CORRECTLY 📌Using contaminated equipment 📌Practicing POOR personal hygiene
How is food affected by “Time-Temperature Abuse”?
May be any of the following:
📌When food is not held or stored at the correct temperatures
📌Food is not cooked or reheated to the correct temps ( enough to kill pathogens)
📌Food is not cooked correctly or in the correct amount of time (4hrs)
What is “Cross-contamination”
Can be any of the following…
📌Contaminated ingredients re added to ready-to-eat foods
📌Using the same equipment for ready to eat foods as raw foods
📌Not practicing proper cleaning and sanitation
📌Contaminated foods touch or drop fluids into ready-to-eat foods
📌food handler touches contaminated food then touches ready-to-eat food
📌cleaning clothes touch food surfaces
What is “Time-Temperature Abuse”?
Food that has stayed too long in the “Temperature Danger Zone”
What is “Cross-Contamination”?
Pathogens that are transferred from one surface or food to another.
Poor Cleaning and Sanitizing
Pathogens are spread if equipment has not been properly cleaned AND sanitized between uses
Literacy and education
Staff often have different levels of education. This makes it more Challenging to teach them food safety
Languages and culture
Staff that speak different languages can make if difficult to communicate and teach proper food safety
Time
Pressure to work quickly can make it hard to take the ______ to follow food safety practices
Why are preschool-age children at a higher risk for food borne illnesses?
They have not built up strong immune systems / weak immune systems
Which is a TCS food?
A) Bread
B) Flour
C) Sprouts
D) Strawberries
C; Sprouts
A is not a TCS because it can be left at room Temp. And does not require TIME-TEMP CONTROL
B is not TCS because it does NOT require TIME-TEMP. CONTROL in order to keep it safe.
C is not a TCS food because only CUT and/or PREPPED produce require TIME-TEMP CONTROL
List The 5 common mistakes that can lead to foodborne illnesses.
1) Failing to cook food adequately
2) Holding food at incorrect temps.
3) Using contaminated equipment
4) Practicing poor personal hygiene
5) Purchasing from unsafe sources
What is an important measure for preventing foodborne illness?
A) Serving locally grown food
B) Using new equipment
C) measuring pathogens
D) Controlling time and temperature
D; Controlling time and temperature
Raw chicken greats are left out at room temperature on a preps table. What is the risk that could cause a foodborne illness?
A) Cross-contamination
B) Poor cleaning and sanitizing
C) Poor personal hygiene
D) Time-temperature abuse
D; Time-temperature abuse
A, B, C are wrong because leaving chicken out at room TEMPERATURE has nothing to do with any of these choices
A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What went wrong?
The server demonstrated “Poor Personal Hygiene” by putting the sanitizing cloth in his unsanitary apron pocket instead of putting the cloth in and sanitizer solution until the next use
