Food Allergies
____________ IS A SEVERE ALLERGIC REACTION AND IT IS ALWAYS CONSIDERED AN EMERGENCY
ANAPHYLACTIC SHOCK
KITCHEN EQUIPMENT SHOULD BE MAINTAINED, CLEAN, AND FREE OF FOOD PARTICLES TO PREVENT ________________________
CONTAMINATION
TRUE OR FALSE: GLOVES ARE A REPLACEMENT FOR EFFECTIVE HANDWASHING OR GOOD PERSONAL HYGIENE
FALSE
THE RANGE OF TEMPERATURES BETWEEN 41° AND 135 °F IS CALLED THIS
THE TEMPERATURE DANGER ZONE
OR
DANGER ZONE
NAME 3 COMMON SYMPTOMS ASSOCIATED WITH FOODBORNE ILLNESSES
FEVER, NAUSEA/VOMITING, DEHYDRATION, UPSET STOMACH, DIARRHEA, ABDOMINAL CRAMPS
GIVE 1 EXAMPLE OF A PHYSICAL HAZARD
ANY FOREIGN OBJECT THAT CAN CONTAMINATE FOOD AND CAUSE AN ILLNESS OR PHYSICAL INJURY: HAIR, BANDAGE, JEWELRY, BONE, PLASTIC
ACCORDING TO FOOD ALLERGY RESEARCH AND EDUCATION (FARE), HOW MANY PEOPLE IN THE UNITED STATES HAVE FOOD ALLERGIES?
33 MILLION
WHAT TYPE OF FOODS SHOULD BE STORED ON THE TOP SHELF ABOVE RAW FOODS OR IN A SEPARATE SECTION OF THE COOLER?
RTE (READY TO EAT)
NAME THE 3 CATEGORIES OF FOOD SAFETY HAZARDS
BIOLOGICAL, CHEMICAL, PHYSICAL
NAME ONE WAY FOODS CAN BE SAFELY THAWED
REFRIGERATOR,
RUNNING COOL WATER, COOK FROM FROZEN
WHAT IS THE MOST COMMON FOODBORNE ILLNESS IN THE US?
NOROVIRUS
WHAT IS THE MAXIMUM AMOUNT OF DAYS A FOOD PREPARED IN HOUSE CAN BE STORED?
7 DAYS
THE FDA REQUIRES LABELING FOR NINE COMMON ALLERGENS. IN 2023, THEY ADDED THE NEWEST ALLERGEN. WHAT IS IT?
SESAME
FOOD STORAGE AREAS: ALL ITEMS SHOULD BE ____ INCHES FROM WALLS AND FLOORS AND
____ INCHES FROM THE CEILING
6"
18"
WHAT ARE THE 3 MAIN TYPES OF CROSS CONTAMINATION?
FOOD TO FOOD
EQUIPMENT TO FOOD
PEOPLE TO FOOD
165 °F IS THE MINIMUM INTERNAL TEMPERATURE FOR?
POULTRY, PREVIOUSLY COOKED FOODS, STUFFED FOODS
NAME TWO SYMPTOMS THAT REQUIRE A MANAGER TO EXCLUDE A FOOD SERVICE WORKER FROM WORKING WITH FOOD
VOMITING AND DIARRHEA
HOW MANY SECONDS SHOULD HANDWASHING BE CONDUCTED FOR?
AT LEAST 20 SECONDS
WHAT COLOR IS COMMONLY USED FOR EQUIPMENT THAT'S RESERVED FOR ALLERGENS?
PURPLE
ACCORDING TO CMS, WHAT IS THE FOOD AND NUTRITION SERVICE’S MOST CITED REGULATION?
F812 - FOOD PROCUREMENT, STORE/PREPARE/SERVE SANITARY
NAME TWO METHODS FOR PROPER THERMOMETER CALIBRATION
BOILING POINT METHOD
ICE POINT METHOD
THESE ARE EXAMPLES OF TCS FOODS
MILK, DAIRY, EGGS, BAKED POTATOES, TOFU, FISH, SHELLFISH, MEAT, UNTREATED GARLIC AND OIL MIXTURES, VEGETABLES, COOKED RICE AND BEANS, SLICED MELONS, CUT TOMATOES, LEAFY GREENS
THIS BACTERIA IS KNOWN TO GROW WELL IN TEMPERATURES BELOW 41°F AND IS COMMONLY ASSOCIATED WITH DELI MEATS
LISTERIA
A FOODBORNE ILLNESS OFTEN CAUSED BY CONTAMINATED CHICKEN AND EGGS
SALMONELLA
NAME THE TOP 9 COMMON ALLERGENS
MILK, EGGS, FISH, SHELLFISH, TREE NUTS, PEANUTS, WHEAT, SOY, SESAME
DISHWASHERS THAT RELY ON CHEMICALS TO SANITIZE SHOULD REACH A MINIMUM OF WHAT TEMPERATURE?
120 DEGREES F
WHAT ARE THE 6 FACTORS FOR BACTERIA GROWTH?
(HINT: FATTOM)
FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE
BASED ON THE 2022 FOOD CODE, THESE ARE THE TWO STEPS TO COOLING FOODS PROPERLY
STAGE 1: COOL FOOD FROM 135oF TO 70oF (57oC TO 21oC) IN 2 HOURS
STAGE 2: COOL FOOD FROM 70oF TO 41oF (21oC TO 5oC) IN 4 HOURS
WHAT ARE THE 5 TOP FOOD HANDLING FACTORS THAT RESULT IN FOODBORNE ILLNESS?
POOR PERSONAL HYGIENE
IMPROPER HOLDING TEMPERATURES
CONTAMINATED EQUIPMENT
INADEQUATE COOKING
FOOD FROM UNSAFE SOURCES
WHAT DOES HACCP STAND FOR?
HAZARD ANALYSIS CRITICAL CONTROL POINT