Foodborne Illness
What causes foodborne illness?
Contaminated food
How long should you lather your hands?
20 seconds
What temperature must refrigerators maintain?
41°F or below
What is cross‑contamination?
Germs transferring from one surface/food to another
What is the first step of the 3‑compartment sink?
Scrape/remove dirt.
What is it called when more cases than expected occur in one area?
An outbreak
Name two times you must wash your hands
After touching face/hair, handling raw meat, taking out trash, using restroom
What is the temperature danger zone?
41°F to 135°F
What tool helps prevent cross‑contamination in prep areas?
: Color‑coded cutting boards
What is the final step in sanitizing?
Air‑dry (never towel dry)
List two symptoms of foodborne illness
Stomach cramps, fever, nausea, vomiting, or death
What is the leading cause of foodborne illness?
Poor handwashing / personal hygiene
Name three common TCS?
raw animal products, dairy products, eggs, garlic in oil, some cut foods, cooked rice, potatoes, beans, grains, vegetables
Names the three safe ways to thaw food
In the refrigerator, under cold running water, or in the microwave
What must you use to verify sanitizer strength?
Test strips
What are the three types of hazards that can contaminate food?
Biological, Chemical, & Physical
What should you do if you have a fever or symptoms like diarrhea or vomiting?
You must notify your manager and stay home
What is the safe cooking temp for chicken?
165°F
Should raw meat be stored above or below ready‑to‑eat foods?
Below
Who should handle pest problems?
Licensed pest control
Name two consequences of a foodborne illness outbreak
Lawsuits, economic losses, restaurant closures
Where shouldn’t you wash food utensils?
In designated hand-washing sinks
How long to cool food from 135°F → 70°F?
Within 2 hours
Name four diseases that can be transmitted by contaminated food
E. Coli, Typhoid Fever, Salmonella, Shigella, Norovirus, Hepatitis A
What temperature must heat‑sanitizing dish machines reach?
180°F