1. Group Quiz!

2. What supports the growth of microorganisms?  Moisture  A protein or carbohydrate food source  Temperatures between 41- 135 F  Low Acidity  Examples –  cut melons  Bread/ cooked meat

3. Explain cross-contamination  Cross contamination is what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards or countertops, as well as knives and other kitchen tools, or even unwashed hands. Cross contamination can in turn lead to food poisoningcutting boardsunwashed hands food poisoning

4. List the temperature for freezing and refrigeration  Refrigerators = 41 degrees or below  Freezers = 0 degrees

5. List the Temperatures for the following meats: Fish – Chicken and Other Poultry Ground Beef (hamburger) Beef, Pork and Lamb – Steaks – 145 -165 – 155 – 145 - 145

6. What is the temperature for holding hot food? What is the temperature for holding cold food?  135 degrees and above  41 degrees and below

7. Which 2 of the following can be done by food preparation workers:  Nose Ring  Plain band ring  Tongue Ring  Watch  Polish nails  Short unpolished nails  Tattoo

8. Explain the procedure for a sick food handler…  E.Coli, Shigelloses, and Salmonella should be reported to local health officials  They should be sent home from work  People with headache can stay, but vomiting must stay home  They should seek medical attention in necessary

9. List 4 foods that could have possible allergens  Peanuts  Milk  Wheat  Eggs  Peanut Butter  Cheese

10. Explain how to carry a glass to a customer…  Use a tray  Never touch the top of the glass  Lift around the bottom  Set it to the left of the customer

11. List the 3 type of hazards and give an example of each  Biological – sneeze  Physical – broken glass  Chemical - Bleach