Prostart unit 1 study guide latest updated with A+ Graded answers!!

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 Cleaning-removes food and dirt Sanitizing-reduces pathogens to safe levels Chp7 Know the elements of a master cleaning schedule a) To create a schedule, look at: - How is cleaning being done? - How should cleaning be done? - Improvements? b) To create a schedule, include: - Items to be cleaned - What should be cleaned? - When should items be cleaned? - What type of cleaner? - Who should clean? Chp7 What is the correct procedure for managing pests? a) Deny access to the operation b) Deny food, water, and hiding/nesting place c) Licensed pest control operator (PCO) Chp 8 What is cross contamination? when Pathogens spread from one surface to another. Chp 8 What is time-temperature abuse? A leading cause of food-borne illness is time and temperature abuse. Chp 8 Know the temperatures for cooking certain foods Cooking requirements for Poultry. 165°F or 74°C Cooking requirements for Beef. 155°F or 68°C Cooking requirements for Seafood and meat. 145°F or 68°C Chp 8 Know the temperature danger zone, and holding food temperatures Temperature danger zone: between 40 °F and 140 °F Holding food temp. a). Hot food at 135°F or 57°C or higher b). Cold food at 41°F or 5°C or lower c). Check temperatures every four hours d). Do not reheat in hot-holding equipment Chp 8