Pathogens
Food borne Illness
Bacteria
Time and Temperature
Personal Hygene
100
Microorganisms that can cause illness are called?
What is pathogens
100
Yellowing of the skin and eyes is called...
What is jaundice?
100
What are the 6 conditions bacteria need to grow?
What is FAT TOM food acidity time temp oxygen moisture
100
The TDZ range is_____
What is 41F-135F.
100
T or F- Hand washing can take place in any available sink.
What is False.
200
Microorganisms that produce poisons that make you sick are called...
What are toxins?
200
The amount of time it takes for a person to show symptoms of foodborne illness can vary from____minutes to ____weeks.
What is 30 minutes & 6 weeks? Depends on the type of illness and what category the person is in.
200
The temperature range of 41-135 F is known as the
What is the temperature danger zone?
200
Untreated garlic and oil mixtures are a TCS because some bacteria can grow without___________
What is oxygen? bacteria can also grow in cooked rice and baked potatoes that have not been handled properly.
200
One way to prevent foodborne illness from parasites is to purchase food from_____
What is approved reputable suppliers.
300
Viruses, bacteria, parasites and fungi are four types of __________ that can contaminate food.
What is pathogens?
300
Diarrhea, vomiting, fever, nausea and abdominal cramps are all symptoms of what?
What is foodborne illness.
300
Clostridium botulinum(Illness: Botulism) can contaminate almost any food because it is found in water and dirt. Name at least ONE food where it is most commonly found.
What is ROP food, incorrectly canned food, temperature abused vegetables (baked potatoes), Untreated garlic and oil mixtures.
300
Two things we can control with food is time and temperature. To control time, you have to limit how long food is left in the _______ __________ ________
What is temperature danger zone.
300
Which virus became well known after lots of passengers on a cruise ship became sick?
What is norovirus? Why- because it is very contagious. Prevention happens through FHW.
400
The group of highly contagious bacteria, viruses etc. that can cause food borne illness are know as "The Big ______"
What is The Big SIX
400
True or False- People have to eat a lot of one pathogen in order to get sick.
What is False. You don't have to eat a lot of a pathogen and the resulting illness is usually severe.
400
Nontyphoidal salmonella is carried in farm animals and can make people sick. Name a food commonly linked to this bacteria.
What is poultry, eggs, meat, milk, dairy products, cantaloupes and other produce.
400
Salmonella typhi lives only in humans. It is most commonly linked to this food.
What is RTE foods and beverages.
400
True or false- cooking destroys hepatitis.
What is false. hepatitis is spread through feces. Recent hepatitis outbreak at a smoothie bar. Why?
500
Allowing ready to eat food to come in contact with raw food is an example of...
What is cross contamination?
500
True or false- Food handlers diagnosed with any of the "big six" can work as long as they wear gloves and a mask.
What is False?
500
Nontyphoidal salmonella is carried in farm animals and can make people sick. Name ONE way to prevent the spread of this bacteria.
What is Cook to minimum internal temperature, prevent cross contamination, don't let people work who have diarrhea or who have been diagnosed with an illness caused by NTS.
500
Shigella is found in human feces if you have shigellosis. Name one food that is commonly linked to the shigella bacteria.
What is produce, salads made with TCS foods. Chicken, tuna, shrimp, potato salad. Foods that can easily be contaminated by your hands. How can we reduce risk when preparing these types of salads?
500
Name ONE way to prevent the spread of viruses in your restaurant.
What is wash your hands. Don't touch RTE food with bare hands. No sick workers.
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