Food Safety and Sanitation Questions and Answers Rated A+

Food Safety and Sanitation Questions and Answers Rated A+ Food Borne Illness Illness from contaminated food, could be physical, chemical, or a biological hazard Most common form of F.B.I Bacterial food borne illnesses are the most common 95% Of food borne illnesses can be prevented by proper food handling 20 seconds How long you should wash your hands so you don't spread germs Cross Contamination Bacteria from one food sources gets into another Temperature Danger Zone 41-135 People commonly affected by F.B.I Elderly, infants/young children, pregnant women, and people with compromised immune systems Physical contaminants hair, rodent hair, glass, or bugs Chemical contaminants insecticides/pesticides, herbicides, industrial chemicals Biological contaminants Fungi, parasites, and bacteria Salmonella Commonly associated with poultry, raw eggs, reptiles, and amphibians Listeria Commonly associated with deli meats, soft cheeses, and hot dogs. Extremely dangerous for pregnant women because of increased risk of miscarriage Botulism Paralytic toxin that is commonly associated with home and store bought canned goods as well as honey. Campylobacter Commonly associated with unpasteurized milk and contaminated water is the #1 cause of diarrheal illness in the U.S. E-Coli Commonly associated with undercooked ground beef. Person to person infection is also common because it is found in the digestive tract Bacteria grows Best in moderate PH, moisture, and a protein source Symptoms you need to report to a manager diarrhea, vomiting, jaundice, sore throat with fever Where to check the temperature of food Thickest part Pests can cause two types of contamination Physical and biological First step when cleaning and sanitizing correctly Remove food from the surface