Food Safety Guide Flashcards
What is Food borne illness?
A disease that is transmitted to people through food.
What are the biological hazards?
Bacteria, Viruses, Parasites, and Fungi
What are the chemical hazards?
Cleaners, Sanitizers, and Polishes
What are the physical hazards?
-Bones in fillets
-fruit pits
-metal shavings
-staples
-dirt
-glass
What is poor personal hygiene?
Transferring pathogens from your body to food
What is cross contamination?
Transferring pathogens from one surface or food to another
What is time-temperature abuse?
Letting food stay too long at temperatures that are good for pathogen growth
What is poor cleaning and sanitizing?
Transferring pathogens from incorrectly cleaned surfaces to food
How to wash your hands?
-Use running water as hot as you can comfortably stand
-Apply enough soap to build up a good lather
-Scrub hands for 10-15 seconds and clean under fingernails and between fingers
-Use a single-use paper towel but do not dry with part of your clothes
What tools do you need to wash your hands?
-Hot and cold running water
-Soap
-Single-use paper towels
-Garbage container
What are things you don’t use in hand-washing sinks?
-Never dump dirty water in them
-Never prep food in them
-Never wash dishes in them
-Never stack food, equipment, or supplies in them or in front of them
When should you change your gloves?
-When they’re dirty or being torn
-Doing a different task
-After handling raw meat or seafood
-After using your phone
What should you wear when prepping food?
-Hair net
-Apron
-No Jewelry
-Clean clothes
-Shoes
-Gloves
What areas should you not eat, drink, or chew gum?
-In prep areas
-Areas to clean utensils and equipment
- In service areas
What symptoms you should not have while cooking?
-Vomiting
-Diarrhea
-Jaundice
-Sore throat with a fever
What foods are likely to grow pathogens when the temperature is not correct?
-Milk products
-Shell eggs
-Meat products
-Seafood
-Baked potatoes
-Cooked rice, beans and vegetables
-Soy protein
-Sliced fruits and vegetables
-Sprouts
-Garlic and oil mixtures
What temperatures makes pathogens grow well?
41F to 135F (5 C to 57C)
When should you reject frozen foods if it has these things?
-Fluids
-Water Stains
-Ice Crystals
What are four acceptable ways to thaw food?
-In a cooler at 41 F (5 C) or lower
-In a microwave
-Submerged under running water at 70 F (21 C) or lower
-Part of the cooking process
What foods should ready-to-eat not touch?
Raw meat, seafood, or poultry
Why should you never scoop ice with a glass cup?
Cause the glass could break and leave pieces
How should the utensils be when they’re dry?
Facing down so they could dry quickly
What are the common foods that people can have allergies from?
-Milk
-Soy
-Eggs
-Fish and other seafood
-All types of nuts
-Wheat
What surfaces need to be cleaned and sanitized?
-Walls
-Floors
-Storage Shelves
-Garbage Containers
