Exclude or Restrict
A food handler has an infected wound/boil that is not properly covered
RESTRICT
Done correctly, the handwashing process should take ___ seconds.
20 seconds
I’m a microorganism that CAUSES illness. WHO am I?
Pathogen
A protein in a food or ingredient that some people are sensitive to is called?
FOOD ALLERGEN
Give two examples of high-risk populations for food borne illnesses.
- elderly people
- preschool age children
- people with compromised immune systems
A food handler has flu like symptoms: sneezing,coughing, runny nose, and/or discharge from the eyes, nose, or mouth
RESTRICT
The A in FAT TOM stands for
Acidity
I’m commonly associated with incorrectly canned or reduced oxygen packaged (ROP) foods, and symptoms including nausea, vomiting, and double vision. WHO am I?
Botulism
Clostridium Botulinum
Food that requires time and temperature for control and safety is called?
TCS FOODS
What is the transfer of allergens called?
Cross contact
Cross contamination is where pathogens are transferred while cross contact is the exchange of allergens.
EXCLUDE
What two elements are we most likely to control in FAT TOM?
1. Time
2. Temperature
I am the only sure way to prevent backflow. WHO am I?
An AIR GAP
The gradual thawing of frozen food to prep it for deep frying is called?
Slacking
When receiving ROP packaged food, how should you take the temperature of the food items?
Place the thermometer between two packages.
A food handler displays symptoms from an infectious condition such as diarrhea, vomiting, and jaundice.
EXCLUDE
Who are the BIG six?
1. shigella spp.
2. salmonella
3. Non-typhoidal Salmonella
4. Hepatitis A
5. E-Coli (Shiga toxin producing Escherichia coli)
6. Norovirus
I am a curved, sealed, edge placed between the floor and the wall, eliminating sharp corners or hard to clean gaps. WHO am I?
COVING
a significant threat or danger to health that requires immediate correction or closure to prevent injury.
ex: power outage, fire, flood
Imminent Health Hazard
___ is a popular choice of flooring in areas like dining rooms because it absorbs sounds.
CARPET
A food handler has a sore throat with a fever and works in an retirement home.
EXCLUDE
In the bacteria life cycle, what is the 'Log Phase'?
The phase where bacteria reproduce by splitting in two (every 20 minutes).
I am the best choice for flooring in most areas of a foodservice operation. WHO am I?
NON-POROUS RESILET FLOORING
The seven principles we can implement to achieve managerial control of food-borne illness risk factors is referred to as?
HACCP PLANS
Par-cooked or partial cooked food should NOT be cooked for longer than ___ minutes during initial cooking.
60 minutes