Food Safe Review Quiz starts easy!

What is the main benefit of taking foodsafe training? Reduce food borne illness

Give 3 symptoms of food borne illness Nausea Vomiting Cramps Diarrhoea Fever Headaches/dizziness

The top food handling practice that causes food borne illness? Improper cooling

Give several consequences of foodborne illness Ill customers Loss of jobs Legal costs Staff absences Damaged reputations Workplace closures

What is a Food Safety Plan? Written procedures Looks at risks in food preparation Developed by the manager or owner

Give 6 steps in a food safety plan Review steps in the recipe Assess hazards Identify critical steps State critical limits Monitor Correct problems

List the 5 types of microbes which may cause foodborne illness Bacteria, viruses, parasites, protozoa, fungi

Some microbes can produce Toxins and spores They are not destroyed by ______? heat

List the conditions necessary for microbes to reproduce Protein, moisture, warm temperature, neutral pH, oxygen

3 major parts in the cycle of transmission Food, food handler, environment The most important link is?? Food handler

Give an example of direct transmission of microbes

Give an example of indirect transmission Also called? Cross contamination Because there is an intermediate step

What is a pathogen? Disease causing microorganism

The 2 forms of microbes which cause the most foodborne illness Bacteria viruses

2 forms of bacteria found on chicken and eggs Salmonella Campylobacter

In favourable conditions microbes multiply every _____ minutes 20

The temperature range for the danger zone 4 degrees C - 60 degrees C

The temperature of the human body 37 degrees C

Bacteria which require oxygen are called? Aerobic Some require NO Oxygen – they are referred to as anaerobic

These are produced by bacteria even in unfavourable conditions Spores When conditions are favourable.... They can grow again

List potentially hazardous foods Eggs Milk Poultry Fish Seafood Melon tofu

Bacteria prefer _____ ph or acidity Neutral They do not grow well when the pH is below_______ 4.5 Bacteria do not grow well when pH is very acidic or alkaline

Food intoxication is caused when bacteria produce ________ They are odourless, colorless and tasteless!!! Toxins They are not destroyed by _________ Heat- An example of a bacteria which produces a food intoxication is Staphylococcus – where is this found ???? Meat, chicken, eggs, cuts, boils, burns, pimples

Symptoms of a Food Intoxication Nausea, violent vomiting, headache, dizziness, cramps Symptoms are rapid *1 – 8 hrs* and violent

Food Infection If you eat food containing living _________ Pathogens Symptoms are Diarrhoea, cramps, vomiting, fever, nausea Can be caused by salmonella – found in____ Chickens, eggs, fish and milk Symptoms develop in 12 to 36 hours when the bacteria have a chance to multiply

Chemical foodborne illness Can be caused by cleaning agents and pesticides How should you store these products? Metals can dissolve into food – how can this happen?

Yeasts, molds and mushrooms are all forms of ________ Fungi

These microorganisms live inside a host parasites

Can infect water sources ex. Beaver fever protozoa

Proper stock rotation involves this principle FIFO This means __________ First in first out

Freezer temperature -18 degrees C Refrigerator temp? 4 degrees C Water freezes at _______ 0 degrees C

Vacuum-packaging removes _____ oxygen

Food should be stored ______ cm from the floor 15 How would you store the following foods in the fridge? Raw vegetables, meat, cooked foods Top – cooked foods Middle – Raw vegetables Bottom – meat

Vegetables and cereals are safe usually until they are __________ Cooked This is because they now contain ___________ moisture

The simplest method to control pathogen growth temperature

When cooking or reheating food make sure it reaches an internal temperature of ________ 74 degrees C

Hot holding temperature 60 degrees C

Should not be used to heat up foods Holding oven, steam table or soup urn

Correct cooling technique involves What type of pans? Shallow, metal Portions should be? Small Cool from 60 to 21 degrees C in _____ hrs. 2 Cool from 21 to 4 degrees or below in the next _______ hrs 4

Water that is safe to drink potable

Proper hand washing involves ____________ water Warm Use a ________________ motion Rotary Wash for _______ seconds 30 Use a _____________ brush Nail Dry hands on a ________________ towel Single service / disposable

To avoid allergic reactions Do not use ________________ gloves Latex Advise customers of ______________ ingredients

Manual dishwashing How many sinks? 3 Water should be ________ degrees C 45 Change water _______________ Often or frequently __________ dry air

Mechanical dishwashing Water temperature? 60 degrees C Sanitizing is done at _______ degrees for _________ seconds 8210

WHMIS stands for? Workplace Hazardous Material Information System

7 steps to proper ware washing Scrape Sort Rack Wash Rinse Sanitize Dry