Food-borne Illness
What do we call an illness you get from eating contaminated food?
Foodborne illness (or food poisoning).
What is the single best way to prevent spreading germs when handling food?
Washing hands with soap and water
What is the safe minimum internal temperature for most cooked poultry (in degrees Fahrenheit)? (Answer as a number)
165°
What is “date marking” and why do we do it on prepared foods?
Date marking is labeling prepared foods with the date (and/or discard date) to know how long they are safe to use.
If a co-worker cuts themselves and is bleeding what is the first thing you should do to protect the food and people in the kitchen?
Apply first aid to stop bleeding and make sure the wound is covered with a clean, waterproof bandage; remove or exclude the worker from food handling if necessary.
Name 2 common symptoms of a food-borne illness
Any common symptom: vomiting, diarrhea, stomach cramps, fever
How long should you scrub your hands with soap and water during handwashing?
A minimum of 20 seconds
What is the “danger zone” temperature range (in degrees Fahrenheit) where bacteria grow fastest?
41∘F−135∘F
Name one source of "safe food". Food that is properly cooked/packaged or labeled
Approved suppliers, licensed grocery stores, or inspected farms (safe source).
Should a food worker who has vomiting or diarrhea come to work? Why
No — because they could spread illness to others; they should stay home and follow manager guidance.
Which type of tiny organism (bacteria, virus, or parasite) is often responsible for foodborne outbreaks and can multiply rapidly if food is kept at the wrong temperature?
Bacteria, Virus/Parasite
Give two actions a food handler should take to prevent spreading illness when they are feeling sick.
Stay home, tell a manager, avoid working with food, seek medical attention
How long can perishable food safely sit at room temperature before it must be refrigerated or thrown out?
2 hours (some guidelines say 2 hours in the temperature danger zone)
If a customer tells you they have a severe allergy to peanuts, what should a food handler do before serving a dish that might contain peanuts?
Tell the customer you will check ingredients; avoid serving until you confirm; use separate clean equipment or recommend a safe alternative; notify manager.
You find a small pest (like a mouse) droppings in the storage area. What should you do first to protect food?
Report to manager/supervisor, restrict access, remove or relocate exposed food, and call pest control.
What is the name of the bacteria commonly associated with undercooked poultry and eggs?
Salmonella
Why is wearing clean clothes and a hair restraint (like a hairnet or hat) important in a kitchen?
It prevents hair from falling into the food and contaminating the food
When using a thermometer to check a cooked product, where in the food should you place the thermometer tip to get an accurate reading?
In the thickest part of the meat, away from the bone, or the cooking surface
What is the proper order for washing dishes by hand (list the steps: label 1-4
Put Order: sanitize, rinse, wash, air dry
Wash, rinse, sanitize & air dry
Name two pieces of information you should report to a manager if you are sick with a communicable illness.
Symptoms (vomiting, diarrhea, fever), date symptoms started, diagnosis if known, and whether they handled food — plus any medical advice received
Define “cross-contamination” in one sentence.
Cross-contamination is the transfer of harmful bacteria or allergens from one food or surface to another (e.g., raw chicken juices touching ready-to-eat salad).
Name 3 places on your hands people often miss when washing their hands
Between fingers, under fingernails, and thumbs/wrists (students may list other commonly missed spots).
What are two correct steps for cooling a large pot of hot soup safely and quickly?
Divide into shallow containers; place in an ice-water bath and stir; refrigerate promptly — or use an ice paddle/chill blast method.
Explain how to clean up a small vomit or diarrhea spill in a food prep area so it is safe (list the key steps without brand names).
Put on PPE (gloves, masks), isolate the area, remove solids with disposable materials, clean with detergent, disinfect with an approved sanitizer, properly discard waste and contaminated utensils, and document the incident — then allow area to dry and return to service when safe.
Describe the correct steps to take if there is a grease fire in a pan on the stove (do not include attempting to carry it across the kitchen).
Turn off heat if safe, cover the pan with a metal lid or use a fire blanket to smother flames, do NOT use water, use a Class K or grease fire extinguisher if trained and safe, and call emergency services if needed.