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18 Cards in this Set
- Front
- Back
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What is a physical hazard? Give two examples |
it's a physical item that could contaminate food and potentially make people sick ex) metal shavings, dust |
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What is a biological hazard? Give two examples |
a hazard that could spread disease in the form of bacteria/ germs ex) blood, fungi, viruses |
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What is a chemical hazard? Give two examples |
chemicals that can contaminate food and get people sick. ex) cleaning products, pesticides |
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what hazard is responsible for the most food-borne illnesses out of the three? |
Biological |
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what does the FATTOM acronym stand for and what is it referring to? |
Food Acidity Time Temperature Oxygen Moisture - things that affect bacterial growth |
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PHF's (potentially hazardous foods) are low in acidity, high in protein, and high in moisture. True or false? |
True |
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when do food borne illnesses (FBIs) occur? |
when contaminated food contains toxins or infection |
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6 common symptoms of food-borne illness |
-Nausea - light headed - jaundice - fever - vomiting - cramps |
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Name the pathogens that cause the most food-borne illnesses in the US |
Norovirus Campylobacter Jejuni Salmonella |
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what does FIFO stand for |
First in First out referring to stock rotation |
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list the 5 most important steps in the ware washing method |
- scrape/ soap - wash - rinse - sanitize - air dry |
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What is the Danger Zone and what temp. range? |
The danger zone is the range of temperatures where bacteria thrives and grows on foods 41-135 (degrees f) |
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Potentially Hazardous foods can't be in the danger zone for over how long? |
4 hours |
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What temp must you cook beef, pork, lamb, fish and eggs to and for how long? |
145 (degrees f) for 15 seconds |
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What temp. must you cook injected meat, ground meat or fish to and for how long? |
155 (degrees f) for 15 sec |
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What temp. must you cook Poultry, wild games, stuffed meats, and microwaved foods to and for how long? |
165 (degrees f) for 15 seconds |
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what do you use to zero out a thermometer? |
an ice slurry |
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Reheat foods quickly, how long do you have to get it to this temp, and how long to hold it there? |
2 hours to get to 165 (degrees f) for 15 seconds |
