PATHOGENS
These populations have a higher risk of contracting a food-borne illness:
Name one common symptom of allergens:
Numerous answers possible.
Minimum internal cooking temperature: _____
Ground meat—beef, pork, and other meat
Injected meat—including brined ham and flavor-injected roasts
Mechanically tenderized meat
Ground meat from game animals commercially raised and inspected
Ratites—including ostrich and emu
Ground seafood—including chopped or minced seafood
Shell eggs that will be hot-held for service
155˚F (68˚C) for 17 seconds.
Situations that can lead to contaminating food:
Have a foodborne illness
Have wounds or boils that contain a pathogen
Sneeze or cough
Have contact with a person who is sick
Use the restroom and do not wash their hands
Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin
S_ _ _ _ _ _ _
Shigella
Hepatitis A symptom that doesn't occur from other pathogens related to food-borne illness is:
Jaundice
One of the big 8 allergens beginning with S_ _
Soy
Minimum internal cooking temperature:______
Poultry—whole or ground chicken, turkey
or duck
Stuffing made with fish, meat, or poultry
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked TCS ingredients
165˚F (74˚C) for <1 second (Instantaneous)
Actions that can contaminate food:
A.Scratching the scalp
B.Running fingers through hair
C.Wiping or touching the nose
D.Rubbing an ear
E.Touching a pimple or infected wound/boil
F.Wearing and touching a dirty uniform
G.Coughing or sneezing into the hand
H.Spitting in the operation
S_ _ _ _ _ _ _ _ _ T_ _ _ _
Salmonella Typhi
Mycotoxins come from what pathogen?
Fungi
One of the big 8 allergens beginning with
S_ _ _ _ _ _ _ _
Shellfish
Minimum internal cooking temperature:____
Seafood—including fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Commercially raised game
Shell eggs that will be served immediately
145˚F (63˚C) for 15 seconds
When food handlers are sick, you may need to:
Restrict them from working with exposed food, utensils, and equipment.
Exclude them from coming into the operation. This is especially important if they have these symptoms:
Vomiting
Diarrhea
Jaundice (a yellowing of the skin or eyes)
Sore throat with fever
Infected wound or boil that is open or draining (unless properly covered)
N_ _ _ _ _ _ _ _ _ _ _ S _ _ _ _ _ _ _ _ _
Nonthyphoidal Salmonella
E. Coli is what: A. Fungi B. Parasite C. Virus D. Bacteria
D. Bacteria
Name one big 8 allergens beginning with
P_ _ _ _ _ _
Peanuts
Minimum internal cooking temperature:
Food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be
hot-held for service
135˚F (57˚C) (no minimum time)
The food handler has a sore throat with a fever. What should you do?
Restrict the food handler from working with exposed food, utensils, and equipment.
Exclude the food handler from the operation if you primarily serve a high-risk population.
A written release from a medical practitioner is required before returning to work.
E_ _ _ _ _ _ _ _ _ _ C_ _ _
Escherichia Coli aka E. Coli
How is Nontyphoidal Salmonella most commonly spread?
Chicken/poultry and eggs; ready to eat foods like salad ingredients
Name one of the big 8 allergens beginning with
W_ _ _ _
Wheat
Minimum internal cooking temperature:_____
Meat
Seafood
Poultry
Eggs
165˚F (74˚C)
The food handler has at least one of these symptoms from an infectious condition. What should you do? :
Vomiting
Diarrhea
Jaundice (yellow skin or eyes)
Exclude the food handler from the operation.
Vomiting and diarrhea
Before returning to work, food handlers must have either:
Had no symptoms for at least 24 hours.
Or
A written release from a medical practitioner.
Jaundice
Report food handlers to the regulatory authority. Exclude food handlers who have had jaundice for seven days or less.
Before returning to work, food handlers must have both:
A written release from a medical practitioner
And
Approval from the regulatory authority
N_ _ _ _ _ _ _ _
Norovirus