Prostart unit 1 study guide latest updated
with A+ Graded answers!!
Chp6
Know what a foodborne illness is and know what consists of an "outbreak"
a) Foodborne illness:
disease transmitted to people by food
b) Foodborne-illness outbreak:
2 or more people who eat the same food
Chp6
Know who is at high risk for foodborne illness
- Weakened immune systems,
- Elderly people
- Preschool-age children
- Compromised immune systems
- Cancer or chemotherapy
- HIV/AIDS
- Transplant recipients
- Medications
Chp6
Know how food becomes unsafe
Food will become unsafe to eat if a contamination is in the food.
Chp6
Types of Contaminants
- Biological
- Chemical
- Physical
Chp6
Know FAT TOM
Food- Energy source, found in carbohydrates and proteins
Acidity- found in food of little to no acid
Time- how long the food is in the temperature danger zone (4 hours)
Temperature- grows in temperature danger zone 41°F and 135°F (5°C and 57°C
Oxygen- grow with and without oxygen
Moisture- grow in foods with high levels ex. Tomatoes
Chp6
What is TCS food? Know some examples!
TCS food: Time and temperature control for safety
- Beef, pork, and lamb
- Milk and dairy products
- Poultry
- Prout seeds
- Tofu or other soy protein
- Untreated garlic and oil mixtures
Chp6
, Big 8 allergens
- Milk
-Eggs
-Fish
-Crustacean shellfish
-Tree nuts
-Peanuts
-Wheat
-Soybeans
Chp6
What government agencies regulate the foodservice industry
the Food and Drug Administration (FDA)
Chp7
Chp7
Know the types of cleaners
- Detergents
- Degreasers
- Delmer's
- Abrasive cleaners
Chp7
Know how to properly wash your hands
Step 1:
a) Wet hands and arms
b) Using running water
c) As hot as you can comfortably stand
Step 2:
a) Apply soap
b) Enough to build a lather
Step 3:
a) Scrub hands and arms
b) Vigorously for 10-15 seconds
c) Clean under fingernails
d) Clean between fingers
Step 4:
a) Rinse hands and arms
b) Under running water
Step 5:
a) Dry hands and arms
b) Single-use paper towel
c) Warm-air hand dryer
Chp7
Know how to handle ready to eat food
Use gloves, tongs, or deli tissues
Chp7
Know the difference between cleaning and sanitizing
with A+ Graded answers!!
Chp6
Know what a foodborne illness is and know what consists of an "outbreak"
a) Foodborne illness:
disease transmitted to people by food
b) Foodborne-illness outbreak:
2 or more people who eat the same food
Chp6
Know who is at high risk for foodborne illness
- Weakened immune systems,
- Elderly people
- Preschool-age children
- Compromised immune systems
- Cancer or chemotherapy
- HIV/AIDS
- Transplant recipients
- Medications
Chp6
Know how food becomes unsafe
Food will become unsafe to eat if a contamination is in the food.
Chp6
Types of Contaminants
- Biological
- Chemical
- Physical
Chp6
Know FAT TOM
Food- Energy source, found in carbohydrates and proteins
Acidity- found in food of little to no acid
Time- how long the food is in the temperature danger zone (4 hours)
Temperature- grows in temperature danger zone 41°F and 135°F (5°C and 57°C
Oxygen- grow with and without oxygen
Moisture- grow in foods with high levels ex. Tomatoes
Chp6
What is TCS food? Know some examples!
TCS food: Time and temperature control for safety
- Beef, pork, and lamb
- Milk and dairy products
- Poultry
- Prout seeds
- Tofu or other soy protein
- Untreated garlic and oil mixtures
Chp6
, Big 8 allergens
- Milk
-Eggs
-Fish
-Crustacean shellfish
-Tree nuts
-Peanuts
-Wheat
-Soybeans
Chp6
What government agencies regulate the foodservice industry
the Food and Drug Administration (FDA)
Chp7
Chp7
Know the types of cleaners
- Detergents
- Degreasers
- Delmer's
- Abrasive cleaners
Chp7
Know how to properly wash your hands
Step 1:
a) Wet hands and arms
b) Using running water
c) As hot as you can comfortably stand
Step 2:
a) Apply soap
b) Enough to build a lather
Step 3:
a) Scrub hands and arms
b) Vigorously for 10-15 seconds
c) Clean under fingernails
d) Clean between fingers
Step 4:
a) Rinse hands and arms
b) Under running water
Step 5:
a) Dry hands and arms
b) Single-use paper towel
c) Warm-air hand dryer
Chp7
Know how to handle ready to eat food
Use gloves, tongs, or deli tissues
Chp7
Know the difference between cleaning and sanitizing
