Flashcard
The transfer of an allergen from a food or food contact surface containing an allergen to a food that does not contain the allergen
What is cross-contact?
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the
salad is an example of poor ______________ _______________.
What is Personal Hygiene?
When two or more people report the same illness from eating the same food
What is a foodborne-illness outbreak?
A food borne illness is considered an outbreak when _____ or more people have the same symptoms after eating the same food.
What is "two"?
Scrape the dishes and remove as much surface dirt as you can from the dishes
What is the first step in washing dishes
Acronym developed by the FDA to help operations develop a food defense program. A.L.E.R.T. stands for assure, look, employees, reports, and threat
What is A.L.E.R.T?
After prepping raw chicken on a cutting
board, a food handler wipes the cutting board
with a towel and then uses the same cutting board
to slice tomatoes for a salad. This is a poor example of the practices of ________________ and ________________.
What is "Cleaning" & "Sanitizing"?
The reason why preschool-age children are at a higher risk for foodborne illnesses
What is "Because they have not built up strong immune systems"?
The two things you are trying to protect by practicing proper safe food handling.
What are "your customers" and "the business"?
The temperature that high temp dish machine water is at
What is 180 degrees?
A naturally-occurring protein in food or in an ingredient that some people are sensitive to. When enough of an allergen is eaten, the immune system mistakenly considers it harmful and attacks the food protein. This can result in an allergic reaction
What is a food allergen?
A food handler wearing gloves places a chicken breast on the grill and then places lettuce
and tomato on a bun. This is an example of _____________________ ____________________.
What is "Cross Contamination"?
Failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and purchasing food from unsafe sources are the five common ____________ __________ that can lead to food-borne illness
What are "risk factors"?
A food borne illness outbreak can cause a business to be ______________ ________________
What is "shut down"?
After the dishes come out of the machine, the Dish Machine Operator MUST do this before handling the clean dishes
What is "properly wash hands"?
Program developed and implemented by an operation to prevent deliberate contamination of its food.
What is a food defense program?
Stating "Adults are more likely than preschool-age children to get sick from contaminated food" is a _______________ statement.
What is "False"?
Food requiring time and temperature control for safety
What is TCS food?
Loss of customers, damage to your reputation, lawsuits, increased insurance premiums, lowered employee morale, employee absenteeism, need for retraining and embarrassment are all the costs
What are the "costs of a food borne illness outbreak"?
The proper location to wash pots and pans
What is the "three compartment sink"?
A severe allergic reaction that can lead to death.
What is anaphylaxis?
What FAT TOM stands for.
What is "Food, Acidity, Time, Temperature, Oxygen, Moisture"?
The risk that could cause if raw chicken breasts are left out at room temperature on a prep table
What is "Time-Temperature abuse"?
The high risk population segments
What are infants, preschool age children, the elderly, pregnant women, people with compromised immune systems and the elderly?
When not in use, the dish machine's doors should be _____________________
What is "left open"?