How many people do you think get sick from a foodborne related illness each year
About 48 million
Which of the following is NOT a high risk
... [Show More] population group for foodborne illnesses?
Teenagers
Which of the following would NOT be considered a condition that can cause your immune system to be impaired?
Muscle ache
foodborne illnesses are __________
Very contagious and dangerous
How long do you think it takes for bacteria to double?
Twenty minutes
Review question: can you help Stacy remember the 4 sources of biological contamination? Drag and drop the correct items into the box.
Virus
bacteria
Fungi
Parasites
Can you guess what type of contamination that was?
Physical
The temperature danger zone is from ____ to ______
41°F, 135°F
When pathogens transfer from one place to another, we call it _______
Cross-contamination
What is the acronym that describes conditions that promote bacterial growth?
FAT TOM
Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ____
Cross- contamination
Employees must wash their hands for a minimum of :_____
20 seconds
Before putting on clean gloves, you should _____
Wash your hands
Gloves for preparing food should be ______
Single-use only, and changed when switching tasks that could lead to cross contamination
Sick employees should:______
Notify the person in charge (PIC) immediately
All milk and dairy products are required to be:_____
Grade A, pasteurized
Review question: can you match the food with the food shelf it should be placed on?
Top (1)- salad
2nd- pork chop
3rd- ground beef
bottom (4)- chicken breast
Refrigerators should never be at a temperature above: _____
41°F
When foods are kept on refrigeration, bacterial growth:________
Slows down
To ensure proper inspection, deliveries should be scheduled during ______
Slow times
What do you think? Is Stacy making the right choice?
No
Thermometers should be:_______
Metal-stem
Pork chops should be cooked for 15 seconds to a minimum temperature of ______
145°F
C.R.O.W is an acronym for proper methods for ____
Thawing foods
Which of the following foods can be re-served?
Ketchup, olive oil, and salt & pepper
Which food do you think was the cause of this incident?
Salad with dressing containing peanuts [Show Less]