Food Allergins
Food Borne Illness
Major Hazards
Personal Hygiene and Cleanliness
Temperature Control
100
These can cause minor symptoms but some can cause life threatening conditions. 
Food Allergies
100
This cause spreads by touch and is the reason why you must wash your hands and wear gloves to prepare food. 
Viruses
100
parasites and bacteria are an example of which type of hazard? 
Biological
100
What is the most important practice to keep food safe? 
Handwashing
100
This can be used to control the rapid growth of harmful bacteria 
temperature
200
When can cross contact happen? 

 when using the same cooking oil, utensils, cutting boards, food containers, gloves, fryers, and grills for both items of food

200
This is the most common cause of food borne illnesses
Bacteria
200
glass, jewelry and bandages are examples of this type of hazard
physical
200
How long should you wash your arms and forearms? 
20 seconds
200

Between 41* F and 135* F is called what? 

the Danger Zone
300

when the protein of a possible food allergy casuing food come sin contact with another food.


Cross Contamination
300
Rat bait is an example of which cause of food borne illness? 

chemical

300
Name 3 COOKED foods that can be major hazards
Rice, refried beans, soups, gravies, sauces and potatoes
300
Name 3 examples of ready-to-eat foods 

salads, sandwich ingredients, fruit, bread, tortillas, cold salads, garnishes, chips, ice, pizza, hot dogs,etc

300
cold foods must be held at what temperature? 
41*degrees
400
What are the 4 R's food servers must follow when serving food? 
Refer, Review, Remember, Respond
400
What are the 4 conditions for Bacteria to grow? 
food, moisture, temperature and time
400
Name 3 potentially hazardous foods

meat, fish, poultry, eggs, dairy products, sliced melons, cut lettuce and tomatoes, bean sprouts and garlic-in oil mixtures

400
What are the steps for proper handwashing? 

Wet hands, apply soap and scrub for 20 seconds, rinse, dry with paper towels, turn off water with paper towel

400
Hot foods must be held at what degree? 
135* 
500
Name the 8 foods that cause 90% of food allergies
milk, eggs, fish, crustacean shellfish, treenuts, peanuts, wheat, soybeans
500

 What are the 4 cause of food borne illnesses?

bacteria, viruses, chemicals, parasites
500
What are the 3 major hazards? 
Physical, biological, chemical
500
What are the Big Five illnesses that you cannot return to work with unless you are cleared by a Dr.? 

Hepatitis A Virus, Slmonella Typhi, Shigella Spp., Escherichia coli (E Coli), Norovirus 

500
What are the 3 acceptable ways of thawing food

Transfer the food from the freezer and place it in the refrigerator,  Thaw the food under cold running water; 

Thawing food in a microwave is appropriate ONLY if the food is then cooked immediately.



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