Keeping Food Safe
Bacteria...
...& Beyond!
Food Allergens
The Safe Food Handler
100
Untreated garlic oil, sprouts, cut leafy greens, and baked potatoes belong to this group of food considered most likely to become unsafe.
What are TCS Food.


Bonus: name the remaining TCS foods for 100 more points.

100
What bacteria need to grow.


What are:

Food
Acidity
Temperature
Time
Oxygen
Moisture

100
Mold and yeast are examples of this type of pathogen.
What are fungi?
100
The most common food allergens (a.k.a. the Big Eight) are milk, eggs, fish, shellfish, peanuts, wheat, tree nuts, and _______.
What is soy?
200
When two or more people report the same illness from eating the same food.
What is a foodborne-illness outbreak?
200
This bacteria likes cool, moist environments and can potentially grow at refrigeration temperatures. 
What is Listeria monocytogenes?
200

The only two of the Big Six not caused by bacteria.


What are Hepatitis A and Norovirus? 

Bonus: name the rest of the Big Six for 100 points.

200
The transfer of allergens in the kitchen.

What is cross-contact?

300
70F to 125F.
What is the super danger zone (i.e. the range at which bacteria grow the most rapidly)?
300
Carried exclusively by humans, this bacteria causes typhoid fever.
What is Salmonella Typhi?
300
Typically linked to predatory tropical reef fish such as barracuda, grouper, and snapper, this toxin cannot be destroyed by heat or cold. Common poisoning symptoms include a reversal of hot and cold sensations, nausea, and joint pain.
What is Ciquatoxin?
300

Severe allergies could result in ________, which could lead to death. 


What is anaphylaxis?

400
Cooked rice left at room temperature overnight (is an example of this type of risk).
What is time-temperature abuse?
400
A potentially deadly bacteria that grows without oxygen. Found in dirt, ROP foods, untreated garlic-and-oil mixture, and incorrectly canned items. 
What is Clostridium botulinum?
400
The best method for preventing viral food-borne illnesses.
What is good personal hygiene?
400
An important, Federally-mandated tool used to identify allergens in manufactured foods.
What are food labels?
500
The acronym at the heart of the FDA's food defense program.
What is A.L.E.R.T.?

Assure
Look
Employees
Report
Threat

500
Most often found in ground beef, this bacteria is sometimes also found in contaminated produce.
What is shiga toxin-producing E. coli?
500

Associated with raw and undercooked fish such as cod, halibut, herring, mackerel, and pacific salmon, this parasite can cause you to cough up worms!

What is anisakis simplex?


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