Sicknesses caused from not washing your hands or not cooking to the proper temperature.
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What are potentially hazardous foods?
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Foods that are more likely than others to support the rapid growth of bacteria that cause foodborne illness
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What are four causes of foodborne illness?
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-Bacteria
-Viruses
-Parasites
-Chemicals
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What is the most common foodborne illness caused from?
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Bacteria
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When does bacteria grow the fastest?
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When in the "Danger Zone"
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Bacteria grow and multiply in what conditions?
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Food, moisture, temperature, and time
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What virus can be spread from a worker not washing their hands?
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Hepatitis A
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How can parasites be killed?
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Freezing
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How can you tell if a food is contaminated?
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It may look or smell weird. However, sometimes it can look and smell fine but still make someone sick.
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What are the four R's when dealing with someone with food allergies?
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-Refer
-Review
-Remember
-Respond
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How long should you wash your hands?
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20 seconds
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How do you wash hands? Steps
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1. Wet
2. Soap
3. Wash
4. Rinse
5. Dry
6. Turn off water with paper towel
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Should you touch ready to eat foods with your bare hands?
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Never
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Should you work if you are sick?
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Never
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What is the range of temperatures that is in the "Danger Zone"?
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41 to 135 degrees
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Cold foods must be held at what temperature?
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41 degrees or below
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If the food
temperature is maintained below 41° F, then it must be
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discarded after 7 days
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Hot cooked foods must be held at what temperature?
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135 degrees
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Poultry (chicken, turkey, stuffed meats) should be cooked to at least
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165 degrees
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Ground meats and eggs not consumed right away should be cooked to at least
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155 degrees
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Non-ground meats, seafood, and eggs consumed right away should be cooked to at least
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145 degrees
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Any food cooked in a microwave should be cooked to at least
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165 degrees
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Cooling foods should be put back in the fridge when it falls below what temperature?
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135 degrees
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The best way to cool food is to
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avoid it
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When cooling food, the food must be cooled down from 135°F to 70° within
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2 hours
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When cooling food, the food must be cooled down from
70°F to 41°F within
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4 hours
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Food should only be reheated
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once and within an hour (165 degrees)
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If your thermometer does not give you a temperature of () when put in ice water, it is not working
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32 degrees
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Do not hold any potentially hazardous food in the danger zone for more than
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4 hours
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"when in doubt
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throw it out!"
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What is the FIFO method?
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First in First Out
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Any ready-to-eat potentially hazardous food must be
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must be marked with a discard date at the time of opening or preparation.
maintained at 41º F or less.
should not be eaten after seven days after opening.
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It is illegal to
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serve or sell foods prepared at home or from any unlicensed kitchen.
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Cross-contamination happens when
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bacteria and viruses are spread or transferred from one place to another
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Wiping cloths should be stored
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in the sanitizing solution that is mixed to proper concentration between uses.
Chlorine sanitizing solution should be between 50 and 100 parts per million
