Serve Safe
Help!
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| Most foodborne illnesses are caused by? | show 🗑
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| show | Microorganisms.
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| What are some examples of Microorganisms? | show 🗑
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| 1. Bacteria / what are some basic characteristics of bacteria? | show 🗑
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| What are the 6 conditions that affect the growth of bacteria? | show 🗑
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| What can some bacteria produce? | show 🗑
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| show | 1. transmitted from person to person
2. transmitted from people to food
3. transmitted from people to controlled surface
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| show | Wash hands properly and minimize bear hand contact with ready-to-eat food.
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| 2. Parasites/ what are some basic characteristics of parasites? | show 🗑
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| show | Purchase food such as meat, seafood, and produce recitable approved suppliers.
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| show | 1. they grow well in acidic food with few water activity
2. refrigerating or freezing food can slow grow of mold
3. cooking can kill mold cells
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| show | Throw out all moldy food that is unless the mold is a natural part
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| What certain groups of people have a higher risk of getting a foodborne illness because they have a weakened immune system? | show 🗑
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| show | Salmonella Typhi, Enterohemorrhagic and shiga-toxin producing Escherichia coli (e-coli), Shigella spp., Hepatitis A and Norovirus, Salmonella, e-Coli and Hepatitis A.
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| show | Bacteria that infects the intestinal tract and the blood. It is caused by cross-contamination in food and water.
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| What is Enterohemorrhagic and shiga-toxin producing Escherichia coli (e-Coli) and what causes it? | show 🗑
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| show | Pathogenic bacteria that many cause devastating diarrhea upon ingestion. Caused by consuming food by infected food handlers through poor personal hygiene.
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| show | They are highly contagious liver diseases and viruses. They are caused by human-to-human contact, consumption of contaminated food, contact with contaminated water or food surfaces, or contact with contaminated materials.
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| show | Bacteria found in the gut of infected people and animals. It is caused by eating raw or uncooked meat, poultry and eggs or egg products or by drinking unpasteurized milk.
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| What safeguard should be taken to prevent a food borne illness from fish toxins? | show 🗑
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| What is the best way to prevent a food borne illness from shellfish toxins? | show 🗑
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| show | 1. Toxic metals
2. pesticides,
2. cleaning products,
3. sanitizers
4. lubricant
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| What can be done to prevent chemical contamination of food? | show 🗑
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| show | 1. metal shaving from cans
2. staples and glass from broken light bulbs
3. blood from plastic or rubber scuppers
3. fingernails and hair
4. bandages and jewelry
5. dirt
6. bones and fruit pits from a cherry pie.
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| show | The manager.
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| How to properly wash your hands? | show 🗑
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| When should employees wash their hands? | show 🗑
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| How do you properly cover hand wounds? | show 🗑
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| When can you eat, dring, smoke, and chew gum or tobacco? | show 🗑
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| show | Beginning on May 15, 2023, smoking will be prohibited indoors at all places of employment including, but not limited to, officers and work areas; restrooms, cafeterias and classrooms, brake rooms and other common areas
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| How long can ready-to-eat TCs food be held? | show 🗑
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| show | Up to 6 hours.
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| What conditions need to be kept to be able to maintain cold food? | show 🗑
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| show | Up to 4 hours.
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| What conditions need to be kept to be able to maintain hot food? | show 🗑
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| What temperature should shell eggs for immediate service be cooked at? | show 🗑
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| What temperature should shell eggs that will be hot-held for service reach? | show 🗑
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| What temperature should mechanically tenderized or injected meats be cooked at? | show 🗑
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| What temperature should stuffed foods be cooked at? | show 🗑
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| What is the only way to reduce pathogens in food to safe levels? | show 🗑
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| How do you cook Roast of pork, beef, veal and lamb at he right temperatures and time? | show 🗑
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| What if the roasts are cooked to a lower temperature? | show 🗑
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| show | 156F for 15 seconds
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| What is the minimum cooking time and temperature for a Pork Sausage(ground meat)? | show 🗑
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| show | 145F (63C) for 4 minutes
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| What if a beef roast is cooked at a internal temperature of 138F (59C) how much time does it need to cook to reduce pathogens to safe levels? | show 🗑
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| show | 1. Chlorine
2. Iodine
3. quaternary ammonium compounds also known as quats
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| show | 1. concentration
2. temperature
3. contact time
4. water hardness
5. pH
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| What is the most important thing to do when using chemical sanitizers? | show 🗑
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| show | Between 50-99 parts per million (ppm).
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| show | Between 12.5-225 ppm..
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| What should the concentrations of quats be held at? | show 🗑
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| What should you do when operating a dishwashing machine? | show 🗑
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| What do you check when using chemical sanitizing machines? | show 🗑
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| How do you check the sanitizer concentration on chemical sanitizing machines? | show 🗑
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| Why is it important to follow the dishwasher manufacturer guidelines? | show 🗑
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| What type of suppliers should food be purchased from? | show 🗑
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| When should you not use a supplier when purchasing food? | show 🗑
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Created by:
kiyara.thomas
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