Share ServeSafe review 1-6
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What are the three types of food hazards (contamination)?
biological, physical, and chemical
What does TCS stand for?
Time and Temperature control for safety
Who are at risk populations? Name two.
pre-school children, the eldery, those with compromised immune system
Think of the Big Six foodborne illnesses, name two.
nontyphoidal salmonella, shigella spp., E.coli, Hepatitis A, Norovirus
what does bacteria need to grow? (hint: think of the acronym)
food, acidity, tempurature, time, oxygen, moisture
Where is e. coli. found?
contaminated ground beef
How long should you scrub your hands while washing them?
15-20 seconds
What are some chemical hazards? Identify 2 chemical hazards
Cleaners, Sanitizers, Polishes, Machine lubricants
What are some food allergen symptoms: (name 2)
nausea, wheezing, hives, vomiting or diarrhea
Name four common food allergens.
fish, wheat, nuts, dairy, eggs, shellfish, fish
What should be wore in the kitchen if there is an open sore or have on nail polish?
gloves
What is the proper hand washing order?
Wet your hands and arms with running water as hot as you can comfortably stand, Apply soap, Scrub hands and arms vigorously for 10-15 seconds
List three activities that require hand washing after.
Using the bathroom, smoking, eating, handling chemicals that might effect foodclearing dirty dishes, touching hair, aftering touching raw meet
Name a type of thermometer probes. (Hint: there are four options)
Immersion, Surface, Penetration, Air
What is two Criteria for receiving fish?
Temperature of 41 F (5 C) or lower, Bright red gills; bright shiny skin, Firm flesh that springs back when touched,Mild ocean or seaweed smell, Bright
How far do you insert the bimetallic stemmed thermometer when measuring temperature?
to the dimple
