Give two examples of a chemical contaminate.
cleaners, sanitzers, polishes, machine lubricants, and toxic metals
What's the Problem: A food handler scratches a cut, and then continues to make a sandwich.
the food handler scratched a cut around food and did not wash their hands
What is a disease carried or transmitted to people by food?
foodborne illness
What's the Problem: A package of raw chicken breasts is left out at room temperature.
the chicken was left out to sit in the temperature danger zone
Which of these people are in an at risk population?
26 year old transplant recipient, 70 year old man, 22 year old man on chemotherapy
Define Cross Contamination.
Pathogens can be transferred from one surface or food to another.
Name two TCS foods.
dairy, eggs, beef, chicken, fish, shellfish, tofu,sliced fruits and vegtables,
What are the three main types of contaminants?
biological, physical, chemical
Define a ready-to-eat food.
can be eaten without further preparation washing or cooking
Name to biological contamination. ( think about the horror stories! )
e coli., salmonella, norovirus, hepatitis A, etc.
What's the Problem: A food handler went to the bathroom with their apron on.
the apron is no contaminated with the germs/bacterias in the bathroom
Give two examples of a ready to eat food.
cooked food, washed fruits and veggies, deli meat, bakery products, sugar, spices, seasonings
Give two examples of a physical contaminates.
hair, dirt, bandages, metal staples, or broken glass
What are the three categories of people that are in a high risk population?
elderly, preschool children and younger, people with a compromised immune system
What temperature range is the temperate danger zone?
41 F-135 F