1. True or false: Holding food in a steam table above 140F (60C) kills disease-causing bacteria and eliminates the problem of food poisoning. Explain you answer.

False. Bacteria will not multiply at 60C, but most are not killed.

2. True or false: Canning food eliminates air so disease-causing bacteria can’t grow. Explain your answer.

True. Canned and bottled foods that are unopened are not likely to support bacterial growth in their normal state.

3. Which of the following foods can become contaminated by disease-causing organisms?

Turkey Sandwich Potato Salad Shrimp Cocktail Roast Beef

4. How often should you wash your hands when working on food?

Whenever starting a new project, even if you are wearing gloves. If you are putting on new gloves, you should still wash your hands before putting them on.

5. Why is temperature control one of the most effective weapons against bacterial growth? What are some important temperatures to remember?

Temperature control is one of the most effective weapons against bacterial growth because it helps prevent food from entering the food danger zone. The Danger Temperature Zone, 40C – 140C

Food Storage Temperatures: Raw Vegies 40-45F Eggs 38-40F Milk and Cream 36-40F Poultry and Meat 32-36F Fish and Seafood 30-34F

6. What is the importance of cleaning and sanitizing equipment and cutting boards immediately after working on raw poultry? To preventing cross-contamination and the transfer of Bactria.

7. You are making egg salad, and you have just cooked the eggs. What step do you take before chopping the eggs and mixing them with the other ingredients? Why?

You must cool the egg down before mixing it with ingredients such as mayonnaise. The hot egg will heat up the mayonnaise, which will fuel the fire for bacteria to grow.

8. Is it possible for a dish to be clean but not sanitized? Sanitized but not clean?

Something can be clean, but not sanitized. After the process of sanitizing, the dish will be clean.

9. Explain the concepts of hazards and critical control points. Give at least three examples of each.

- Contamination, such as cross-contamination from soiled cutting surface; torn packaging that permits insect infestation; working on food without washing hand; spilling cleaning chemicals on food. - Growth of bacteria and other pathogens due to conditions as inadequate refrigeration or storage, and holding hot foods below 140F (60C). - Survival of pathogens or the continued presence of toxins, usually because of inadequate cooking or heating or inadequate sanitizing of equipment and surfaces.

To prevent these you should be prevent cross-contamination by cleaning up a station before starting a new project and always wash your hands. Never let food sit in the Danger zone for more the four hours. Always check the temperature while cooking.

10. What are the three general categories of potentially hazardous foods? Give example of each category. Give examples of foods that are not potentially hazardous.

There are thee general categories of potentially hazardous foods: The first is from animals, or food containing animal products, including meat, poultry, fish, shellfish, and dairy products. The second is derived from plants, vegetables, cooked pasta, cooked rice and tofu. The third is, raw seeds.

Foods that are not potentially hazardous include dried or dehydrated food, foods that are strongly acidic, and commercially process foods that are still in their original unopened sealed containers.

11. True or false: The lower limit of the Food Danger Zone is the proper refrigeration temperature for perishable foods. Discuss.

True, the lower limit of the Food Danger Zone, 40F is the top of the boarder for the refrigeration. A cold fridge should be 40F – 32F.

12. What are the seven steps of HACCP?

1. Assess hazards. 2. Identify critical control points (CCP’s). 3. Set up procedures for critical control points. 4. Monitor critical control points. 5. Take corrective actions. 6. Set up a record-keeping system. 7. Verify that the system is working.