Intro Flashcards
How many Canadians become sick with food-borne illness each year according to Public Health Agency of Canada.
How much is it estimated to cost?
1/8 people
$1 billion
Why is controlling food-borne illness so difficult?
Cooking doesn’t destroy everything, some organisms thrive in the refrigerator, mostly cases go unreported.
$1 on prevention saves how much treatment?
$6
Why not use food poisoning?
It means it’s from chemicals.
So we use food borne illness. “Illness” from food
What is potentially hazardous food
Food more like to make you sick because they have everything pathogenic bacteria to grow quicly.
What does cleaning involve?
Friction
What is used for sanitization?
Water
or 1 of 3 chemicals
Are disinfectants the same as sanitizers?
No. Disinfectants can have different concentrations and other chemicals not safe for food.
What’s the danger zone
What is especially at risk of danger zone?
4 C to 60 C is the danger zone. It averages around body temperature.
Pathogenic bacteria grow quickly in this zone.
Reheated food and leftovers.
2 hours is the max at danger zone before they should be thrown out.
Most important thing to do to prevent food borne illness
Wash hands
Clean as you go
What is Temperature abuse
Is it always safe to dethaw at room temperature?
cooling potentially hazardous foods too slowly, undercooking,
no
What is the number one cause of food borne illness
Poor temperature control
What is the number 2 cause of food borne illness
Cross contamination
