Foodborne Illnesses & Contamination
This type of contamination occurs when pathogens like bacteria or viruses are transferred to food.
What is biological contamination?
The minimum temperature water should be for proper handwashing.
What is 100°F?
The "danger zone" temperature range for foodborne bacteria growth.
What is 41°F to 135°F?
These are the two processes required to remove debris and kill pathogens on utensils.
What are washing and sanitizing?
These small legumes are among the top eight allergens.
What are peanuts?
The term for physical items like hair, bandages, or metal fragments found in food.
What is physical contamination?
This personal hygiene practice must always follow using the restroom.
What is handwashing?
Maximum time potentially hazardous food can be in the danger zone.
What is four hours?
The required temperature for hot water immersion sanitization.
What is 171°F?
Cross-contact occurs when allergens transfer in these common food prep items.
What are utensils, surfaces, or equipment?
Cross-contact of allergens in food leads to this dangerous health reaction.
What is an allergic reaction?
Handwashing must include this many steps, including using soap and drying hands.
What is five steps?
Food must be reheated to this minimum internal temperature for safety.
What is 165°F?
The sanitizer concentration for chlorine when manually cleaning.
What is 100 ppm?
This serious allergic reaction can cause breathing to stop.
What is anaphylaxis?
The group of people most at risk for foodborne illnesses.
Who are babies, small children, pregnant women, the elderly, and immunocompromised individuals?
The object used to turn off a faucet after washing hands.
What is a paper towel?
This method is the safest way to thaw frozen food.
What is refrigeration?
A cloth used for cleaning food prep surfaces must be stored here when not in use.
What is a bucket of sanitizer solution?
This must accompany menu items with raw or undercooked animal products.
What is a disclosure and reminder statement?
The "Big 5" illnesses requiring a medical release for food handlers to return to work.
What are Shigella, Salmonella, E. coli, Norovirus, and Hepatitis A?
This cannot replace handwashing in food preparation areas.
What is hand sanitizer?
The cooling process requires food to go from 135°F to 70°F within this timeframe.
What is two hours?
This is the minimum water temperature for washing utensils.
What is 100°F?
The eight major allergens include milk, eggs, and this type of seafood.
What are shellfish?