Foodborne Illness
What is the most common symptom of foodborne illness?
Diarrhea
What is the safest way to thaw frozen food?
In the refrigerator
What is the temperature danger zone?
41°F - 135°F
What is the first step in cleaning and sanitizing a food-contact surface?
Remove food and debris
How long should food handlers wash their hands?
At least 20 seconds
Which bacteria is commonly linked to undercooked poultry and eggs?
Salmonella
How long can TCS food be left in the temperature danger zone before it must be thrown away?
4 hours
At what minimum internal temperature should poultry be cooked?
165 degrees
How often should food-contact surfaces be cleaned and sanitized?
Every 4 hours if in constant use
When should food handlers change their gloves?
When they become torn, dirty, or after handling raw food
What virus is the leading cause of foodborne illness in the U.S.?
Norovirus
What should you do if a food delivery arrives with damaged packaging?
Reject the delivery
What is the maximum amount of time hot food can be held without temperature control?
What is the correct concentration for a chlorine-based sanitizer?
50-100 ppm
What is the only jewelry allowed when handling food?
A plain band ring
What foodborne illness is associated with contaminated shellfish?
Answer: Hepatitis A
What is cross-contamination?
The transfer of pathogens from one surface to another.
What temperature should a refrigerator be kept at to ensure food safety?
41°F or lower
What is the final step in the dishwashing process when using a three-compartment sink?
Air drying the dishes
When should a food handler be restricted from working with food?
When they have a sore throat and fever
What is the "Big Six" in food safety?
Answer: Six highly contagious pathogens identified by the FDA
What should food handlers do if they suspect food has been time-temperature abused?
Discard it immediately
What is the minimum internal temperature for cooking ground beef?
155°F
What should be done if a sanitizer solution becomes dirty or weak?
Replace it
What is the best way to prevent foodborne illness from sick employees?
Exclude them from the operation if they have vomiting, diarrhea, or jaundice