Food Safety

Front 1

What does it means to have a 'Culture of Safety"?

Back 1

Everyone knowing the procedures needed, no matter the position

Hint 1

SAFETY in emloyees

Front 2

What do you do if you expect you have a foodborne illness?

Back 2

Report it to Sask Public Health

Hint 2

S.P.H

Front 3

Three causes and examples of food contamination

Back 3

Chemical- bleach, dish detergent

Physical- Bandaid, glass

Biological- Blood, Mucus

Front 4

What contaminant is most likely to cause food borne illness?

Back 4

Biological

Front 5

10 major improper food handling practices to cause illness

Back 5

Improper cooling

Advanced preparation

Infected handlers

Improper reheating

Improper hot holding

Contaminated raw foods

Unsafe sources

Use of leftovers

Cross contamination

Inadequate cooking

Front 6

What are the 5 most common allergy symptoms

Back 6

Anaphylactic shock

Hives

Swelling

Numbness

Upset stomach

Front 7

What is anaphylactic shock?

Back 7

When airway and/or breathing is compromised

Front 8

Most common allergens

Back 8

Nuts, seafood, eggs, seseme seeds, tree nuts, wheat, mustard

Hint 8

7

Front 9

4 ways to reduce the risks of customers having an allergic reaction

Back 9

Make yourself and others aware of allergies

When questioned, don't guess. Talk to the chef

Never substitute ingredients without telling everyone.

Use separate cook ware to avoid cross contamination

Front 10

What does FATTOM stand for and what does it do?

Back 10

It enables bacterial growth. It stands for Food, Acid, Temperature, Time, Oxygen and Moisture

Front 11

Between what two temperatures is the DANGER ZONE?

Back 11

60°C and 4°C

Front 12

What is the food safe heat scale?

Back 12

100°C- boiling

74°C- cooking/reheating

60°C- hot holding

DANGER ZONE

4°C- chilling/thawing

0°C- freezing

-18°C- frozen storing

Front 13

What are Microbes and Pathogens

Back 13

A microbe is a living thing too small to be seen by the naked eye

A pathogen is a microbe that causes food borne illness or death

Front 14

What are the 5 types of microbes? What are their examples?

Back 14

Bacteria- e coli, listeria, samonella

Viruses- Hep A, Norovirus

Parasites- flat worms, Tape worms and round worms

Protozoa- beaver fever

Fungi- mold

Front 15

What is a spore and why is it different from other microbes?

Back 15

It's a bacteria that produces a hard coat to protect themselves from heat, dryness, cold and chemicals.

Front 16

How is a spore produced and how do you get rid of them?

Back 16

When food is cooked in advance, cooled too slowly, then served cold or improperly reheated

Front 17

What is a toxin and how can you get rid of it?

Back 17

It's produced when bacteria multiply. It doesn't make food look, taste or smell any different but can be killed by taking the kill step, or cooking it

Front 18

What are the low acid foods that pose a greater risk of growing bacteria?

Back 18

String beans, broccoli, fish, milk, chicken, meat, eggs, cheese, seafood

Front 19

How dies time affect bacteria

Back 19

It multiplies every 20 mins

Front 20

How can you reduce the chances of high risk food becoming contaminated?

Back 20

Restricting the time

Front 21

What is the difference between aerobic and anaerobic?

Back 21

Aerobic need oxygen to grow. Anaerobic can grow w/o oxygen

Hint 21

Air

Front 22

What 3 food have high moisture levels?

Back 22

Meat, produce and dairy

Hint 22

Food groups

Front 23

What are the 3 aspects of the cycle of transmission of contaminants?

Back 23

Enviroment, Food and Food Handler

Front 24

What is direct transmission?

Back 24

When the source of contamination is transferred directly to the food

Front 25

What is indirect transmission?

Back 25

Cross-contamination. It has an intermediate step and can be avoided.

Front 26

What is Food Safety Plan? (FSP)

Back 26

It is a part of the Hazard Analysis Critical Control Points systematic approach

Hint 26

HACCP

Front 27

What does HACCP stand for?

Back 27

Hazard analysis critical control points

Front 28

What are the 5 steps of HACCP?

Back 28

Hazards

Critical control points

Critical limits

Monitoring actions

Corrective actions

Front 29

What is a critical control point?

Back 29

A point beyond which no further action can be taken to eliminate the hazard.

Front 30

What us a corrective action?

Back 30

It is the procedure that should be followed when a critical limit has not been reached

Front 31

Why is personao hygiene and good health important for food handlers?

Back 31

They are a part of the cycle of transmission

Front 32

What are the 6 steps for proper hand washing?

Back 32

Wet hands with warm/ hot water

Apply soap and lather for 20-30 secs

Scrubs back of hands, wrists, finger nails and under fingernails

Rinse hands facing down

Dry on paper towel

Turn off Tao and open door with paper towel then discard

Front 33

Why do some food establishments use gloves?

Back 33

As an extra layer of protection

Front 34

Why should latex gloves never be used?

Back 34

Latex is transferable and is a common allergen

Front 35

When should you not be handling food?

Back 35

When you have symptoms such as nausea, vomiting, diarrea. Or if you have open cuts or sores

Front 36

What is an "approved" food source?

Back 36

A distributor that has government quality stamps on its packaging

Front 37

Why might a product or shipment be rejected?

Back 37

Truck is dirty

Evidence of pests

Incorrect temperatures (1-4°C) or (-18°C or lower)

Open packages

Front 38

What are the 4 procedures when receiving a shipment of food?

Back 38

Insure chemicals we're stored separate

Check temp

Check internal temps

Check best before dates

Front 39

What is the order in which food must be put away from a shipment?

Back 39

Fridge stuff

Frozen food

Fresh veg

Dry goods

Front 40

What does FIFO stand for?

Back 40

Fors tin first out

Front 41

List procedures for STORING food

Back 41

Protect food from contamients

Label (name, date received)

Store food 15cm off floor

Store raw animal on bottom shelf

Front 42

3 ways to safely thaw food

Back 42

Refidgerator

Cold running water

Microwave

Front 43

What should you never do when thawing food?

Back 43

Thaw in room temperature 21-22°C

Front 44

What can you do to prevent cross contamination?

Back 44

Always clean and sanitize boards, utensils and surfaces

Colour code cutting boards

Keep raw food away from cooked

Front 45

What temperature should all cooked food reach to kill pathogens?

Back 45

74°C

Front 46

What are the 4 steps to using a good thermometer?

Back 46

Make it accurate(calibrate)

Sanitize

Be aware of hot/cold parts

Mix liquid to distribute heat

Front 47

What is the correct hot holding temperature?

Back 47

60°C or higher

Front 48

What are 3 ways to properly cool foods?

Back 48

Ice bath

Ice wand

Divide into small portions

Front 49

How do younreheat food properly?

Back 49

Rapidly heat to 74°C then serve immediately or hold at 60°C

Front 50

What are the 6 steps to clearing and setting a table?

Back 50

Discard food

Use clean cloth w sanitized to clean surfaces

Change linen

Invert glasses and cups

Handle glasses by base

Wrap cutlery

Front 51

What are some examples for single service items (4)

Back 51

Straws, plastic anything, paper anything and wooden chipsticks

Front 52

What should you tell customers before taking leftovers home

Back 52

Food should be consumed or placed in a fridge within 2 hrs and then reheated to 74°C

Front 53

What's the difference between cleaning and sanitizing

Back 53

Cleaning- removal of grease and dirt

Sanitizing- kills pathogens

Front 54

How do you properly sanitize something?

Back 54

Sanitize for 2 mind in 30 ml of commercial chlorine bleach and 4.5L of water

Front 55

What are the 5 steps to manual dish washing?

Back 55

Scrape

Wash

Rinse

Sanitize

Air dry

Front 56

What are the two types if dishwashers

Back 56

High temp and low temp

Front 57

What the difference between and high temp and low temp dishwashers?

Back 57

High temp have heated wash and rinse. The wash must reach 60°C and the rinse must reach 84°C and run for 10 seconds

Low temp have heated wash cycles of 60°C followed by warm or cold rinse cycle with a sanitizer of chlorine or iodine

Front 58

How is a glass washer different then a regular one?

Back 58

A lower temp of 50-60°C and chemicals are used

Front 59

What are the two components of a sanitation plan?

Back 59

A list of cleaning and sanitizing chemicals

A cleaning schedule

Front 60

Why shouldnt youbuse a wooden cutting board

Back 60

Hard to sanitize

Front 61

What are the 5 signs of a pest infestation?

Back 61

Droppings-mice

Nests/homes- birds/mice

Flies/maggots

Egg casings- cock roaches

Cigar droppings-rats

Front 62

What are the 9 requirements for a food service establishment?

Back 62

Lighting

Potable water

Hot water

Proper waste disposal

Hand washing sink

Proper dish washing area

Grease traps

Cooler, freezer and dry good spaces

Proper ventilation

Front 63

6 characteristics of a food contact surface

Back 63

Durable

Non-absorbant

Easy to clean

Non-toxic

Smooth

Light coloured

Front 64

In the event of an emergency who should you contact before continuing to serve food?

Back 64

Health authority. They will help you determine if food is safe to serve