Safe Food
Why are elderly people at a higher risk for foodborne illnesses?
Their immune systems have weakened with age
What is the temperature danger zone?
41 F - 135 F
What is cross-contact?
When allergens are transferred from food or surfaces containing an allergen to the food served to a customer
one thing food handlers are allowed to wear on their hands or wrists
a plain metal band
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
What is it must be washed, rinsed, and sanitized
The #1 way people make food unsafe is
poor personal hygiene
Which pathogen might cause jaundice?
Hepatitis A
Cooking tomato sauce in a copper pot can cause which foodborne illness?
Toxic-metal poisoning
maximum time single-use gloves can be continuously worn
4 hours
What is cross-contamination?
unintentional transfer of harmful microorganisms from one food surface, or person, to another
The three categories of food safety hazards are
chemical, physical, biological
While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?
E. coil
Itching and tightening of the throat are symptoms of what?
A food allergy
handwashing should take at least ___ seconds
20 total
type of thermometer to measure temperature of grill
infrared thermometer
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
2
Covering wounds can help prevent the spread of which pathogen?
Staphylococcus aureus...staph infection
Which of the Big 9 might be found in Worchestershire sauce?
fish or wheat
How long should you scrub hands and arms?
10 - 15 seconds
At what temperature do foodborne pathogens grow most quickly?
What is between 70 F and 120 F (21C and 52 C)
The definition of a foodborne illness is
a disease transmitted from food to person
Which pathogens are spread due to poor personal hygiene?
viruses (Norovirus and Hepatitis A)
Name all of the Big 9.
peanuts, tree nuts, fish, shellfish, milk, diary, wheat, soy, sesame
3 reasons to EXCLUDE a food handler from the facility
sore throat w/fever & serves high risk, vomiting, diarrhea or jaundice, diagnosed with FBI
2 methods for calibrating a thermometer
ice-point method and boiling-point method