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What are the 3 types of contamination ? example of each
bio - blood / physical - hair / chemical - bleach
Foodborne illness need ___ people to be considered an outbreak
2 or more
What are 3 ways you can prevent foodborne illness?
Controlling Time and temp , good personal hygiene, buying from approved sources
List 3 cost of a foodborne illness to the operation
loss of customers and sales, lawsuits, embarrassment
What are the 3 of the 5 common causes of foodborne illnesses
failing to cook food completely , holding food at incorrect temps poor personal hygiene
What is the definition of cross contamination
pathogens being transferred from one food / location to another
Give 2 examples of cross contamination
answers may vary
Name the high risk populations and why they are at higher risk.
Preschool- weak immune system because of age /elderly immune system breaking down other populations , cancer ect
list 3 tcs foods
milk , baked potatoes , sliced melons , sliced tomatoes , shell eggs, cooked plant food , sprouts
name all TCS foods
milk , meat , fish baked potatoes, tofu , sliced melons and tomatoes , cooked plant food sprouts And sprout seeds untreated garlic and oil mixtures
What are the 4 types of pathogens
viruses , bacteria, parasites and fungi
What is the temp danger zone ? What zone does it grow the best
41-135 and 70-125
What is the definition of bacteria
Microorganism that cant been seen , smelled or tasted. Can be found ANYWHERE and in you now
What does FATTOM stand for
Food acid time temp oxygen and moisture
What are the 2 conditions in FATTOM that you can control ?
Time and Temp
What water activity level is suitable for growth of bacteria ?
.85 or higher
