A __________ illness is a disease transmitted to people by food.
Foodborne
100
Viruses, parasites, fungi, and bacteria
What are Pathogens?
100
Failure to wash your hands correctly after using the restroom
What is poor personal hygiene
100
Name 3 of these regulations that you cannot do when prepping or serving food, working in prep areas, working in areas used to clean utensils and equipment.
What is eat, drink, smoke, chew gum or tobacco?
100
Food that can be eaten without further preparation, washing, or cooking.
What is Ready-to-eat foods?
200
*Two or more people have the same symptoms after eating the same food
*An investigation is conducted by state and local regulatory authorities
*This is confirmed by a laboratory analysis
An Outbreak
200
Food has been_____________abused when it has stayed too long at temperatures that are good for the growth of pathogens
What is time-temperature
200
This is the most important part of personal hygiene
What is handwashing?
200
To prevent cross-contamination, you can follow 3 of the 4 guidelines.
Use separate equipment
Clean and Sanitize
Prep food at different times
Buy prepared food
200
The temperature that frozen food should be stored at
What is 0 degrees or below?
300
Unsafe food is usually the result of __________
What is contamination?
300
What are 3 ways that can result in time-temperature abused
1) Food is not held or stored at the correct temperature
2) Food is not cooked or reheated enough to kill pathogens
3) Food is not cooled correctly
300
The proper hand washing process should take a minimum of ______ _________.
What is 20 seconds?
300
TCS stands for
What is Time-Temperature Control for Safety
300
What is the best method of checking the temperature of a delivery of fresh fish
Insert the probe into the thickest part o the fish.
400
What are the 3 categories of contaminants?
Biological
Chemical
Physical
400
41 degrees-135 degrees
What is Temperature danger zone
400
Name 4 examples of poor personal hygiene
soiled apron
poor hand washing
jewelry while working
long fingernails (or false fingernails)
hair not harness
touching the hair, face or body
400
How long can TCS food that was prepped in- house be stored:
A) 3 DAYS
B) 5 DAYS
C) 7 DAYS
D) 9 DAYS
What is 7 DAYS
400
How many inches from the floor should food be stored?
At least 6 inches
500
This contaminant is responsible for most foodborne illness
What is biological
500
Name 3 of the 5 most common food-handling risk factors that can cause a foodborne illness
What is:
Purchasing from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
500
True or False. Hand antiseptics can be used in place of hand washing.
False
500
What is the problem with storing raw ground beef with
prepped salads
What is cross-contamination?
500
When storing food using the FIFO method, where should the food with the earliest use-by-dates be stored