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18 Cards in this Set
- Front
- Back
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Why to elderly people have a higher risk of contracting a foodborne illness?
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Their immune systems are likely to have weakened with age
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True or False
Cooked rice is a type of food that is very likely to cause a foodborne illness? |
True
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What is NOT a common characteristic of potentially hazardous food?
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Being DRY
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In order for a foodborne illness to be considered an "OUTBREAK" how many people must experience the illness after eating the same food?
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2
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In order for e-coli to become an OUTBREAK how many people have to experience the illness after eating the same food?
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ONLY 1
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Food safety training should consist of what 3 things?
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1. programs for new and current employees
2. assessment tools that identify training needs 3. records that document that training has occured |
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Tools used for food safety training should?
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Meet the needs of your learners
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Danger zone
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40-140 degrees
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Food should be stored how high off of the floor?
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6 inches
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Foodborne illness
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Disease carried/transmitted TO people FROM food
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Flow of Food
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Path food takes: frome day it was grown or purchased, received, stored, prepared, cooked, holding, cooling reheating, and serving.
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Flow of Food
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Path food takes: frome day it was grown or purchased, received, stored, prepared, cooked, holding, cooling reheating, and serving.
(Its life) |
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FDA Food Code
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Food and Drug Administration
Science-based reference for retail food establishments on how to prevent foodborne illness |
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Contamination
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What causes good food not to be usable.
Presence of harmful substances in food. (natural or introduced) |
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Time-Temperature ABUSE
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Food in danger zone to long.(picnic)
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Potentially hazardous food
FAT TOM |
Food Acid Temperature Time Oxygen Moisture
Food in which microorganisms can grow rapidly. Chicken (protein)... |
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Cross-Contamination
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Occurs when microorganisms are transferred from one surface or food to another
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Personal hygiene
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good health habits in the kitchen
keeping hair up, clean clothes, washing hands..... |
