FoodBorne Illness
Handwashing
Potential Hazards
Hygiene
Kitchen Safety
100
What acronyms is used for high risk population and what does it stand for ?
What is YOPI? What is Younger than 5 , Older than 65, Pregnant and Immune Compromised
100
Before starting any task in the kitchen it is important to ...
What is washing your hands with soap.
100
What is a Physical Hazards?
What is objects big enough to see or feel while you are eating
100
T/F
If I have a sore throat or fever I am restricted from working with food
What is TRUE
100
What is the first thing you should do to the counters before you start cooking?
What is wash with soapy water
200
Jaundice (yellowing of the eyes and skin) is directly associated with which Foodborne Illness
What is Hepatitis A
200
What should the temperature of the water be when you wash your hands?
What is warm/hot water
200
Provide 2 examples of a CHEMICAL Hazards
What is cleaning spray, perfume, bug sprays, or fertilizers
200
What piece of clothing should you put on before you cook?
What is an Apron
200
What should you use when using a knife to cut thing?
What is cutting board
300
What is the internal cooking temperature for Ground Beef?
What is 155 degrees
300
How many seconds do you need to scrub your hands for?
What is 20 seconds
300
The picture is an example of which biological hazards?
What is FUNGI
300
What kind of shoes do you wear when cooking in the kitchen?
What is closed toed shoes
300
Why should you not run around or horseplay in the kitchen?
What is you could slip/fall ,get cut or burned
400
What Illness is directly linked to contaminated milk, macaroni salads, or tuna?
What is Shigella
400
What do you put on a cut after you wash your hands?
What is A bandage
400
This Invades living cells, including those in foods. Will trick the host into make another virus and the process repeats. A virus needs a host in order to reproduce
What is a Virus
400
What is the rule for hair longer than shoulder length?
What is tie your hair back and use a hair net
400
What is wrong with the following photo?
What is Cross Contamination
500
What Illness is directly associated with poorly or refrigerated canned goods?
What is Botulism
500
When would you have to wash your hands again
What is after eating, using the bathroom, switching tasks, sneezing, handling raw meats..
500
List the 4 Biological Hazards
What is Bacteria, Viruses, Parasites and Fungi
500
What is the most important Hygiene rule?
What is Handwashing
500
Chemicals should be stored how many inches from the ground?
What is 6 inches