The biggest threat to
food safety comes
from what hazard?
viruses
What are the characteristics
of TCS (temperature control
for safety) food?
moist, only slightly
acidic, contains
protein
What are common
ways that foodborne
illness is spread?
poor personal hygiene,
cross-contamination,
time-temperature abuse
Which foods are safe
to store at room
temperature?
dry foods like oatmeal, dry
pasta and rice, highly acidic
foods like pickles and vinegar
E. coli is a
bacteria that ...
lives in the intestinal tract of cattle
(cows) and so is a danger in
beef. Prevention is cooking to
155F for 15 seconds.
What is the food
temperature danger
zone?
40F to 140F (roughly,
some list as 35F to
135F or 41F to 140F)
What happens in
the danger zone?
bacteria grow
best and very fast
How long does food get in the
danger zone before it must be
reheated or cooled to below
41F?
2 hours
One of the most
common causes of
foodborne illness is ...
bacteria
What does bacteria
need to grow?
food source, only slightly acidic
environment, adequate (enough)
time, room temperature, oxygen
and moisture
What acronym can you
use to remember
bacteria's requirements?
FATTOM (food, acid,
time, temp, oxygen,
moisture)
What food is commonly
associated with Vibrio
spp?
Oysters (match the
O's VibriO and
Oysters)
What foods are
commonly associated
with Hepatitis A?
shellfish and
salads
What are the three
types of
contaminants?
biological, chemical
and physical
How do you prevent
most fish and shellfish
food-borne illnesses?
buy from approved reputable
supplier who practices strict
time temperature control
Name a plant
toxin?
rhubarb
leaves
What are the eight
common food
allergens?
wheat, dairy, eggs, shellfish,
fish, peanuts, tree nuts, soy
and soy products
When should food
workers wash
hands?
1. after touching face, hair or
clothing 2. after trip to bathroom
3. after handling hazardous food
4. blowing nose 5. smoking
What does a sanitary
food worker look
like?
Clean hair in restraint, short
fingernails, no jewelry,
recently showered, clean
apron, closed-toe shoes
Why do you wear
single-use gloves?
1. to cover bandaged
cut 2. to prepare
ready-to-eat food 3.
Why do you
change gloves?
When soiled (dirty), torn, after
preparing hazardous food,
when changing tasks or after
4 hours
Which things are not
O.K. to do while
making food?
1. eating or drinking 2.
smoking 3. using hand
sanitizer instead of
handwashing
What is proper
handwashing
technique?
Wet hands with warm water 2. Apply soap 3.
Vigorously scrub hands and forearms 4.
Clean under fingernails and between fingers
5. Apply a hand antiseptic 6. Rinse under
warm water 7. Dry hands and arms with a
single-use paper towel.