Food Born Illnesses
____ is the process of reducing the number of harmful microorganisms from a clean surface to a safe level to reduce the risk of foodborne illness.
sanitization
Minimum number of components that must be taken in offer vs serve for lunch.
3 components
Who do you report sick symptoms to?
a manager
An infrared thermometer cannot be used to take the ___ temperature
internal
6 inches off the ground
What is a food born illness?
A disease carried or transmitted by people to food.
What is the % of daily calories that can come from added sugars k-12.
<10%
If you have the sniffles, can you come to work?
Yes, but duties may be limited.
(Excluding symptoms like fever, vomiting, diarrhea, etc.)
Where should chemicals be stored?
Away from the food, in a designated area, in their original container
List 3 TCS foods
meat, eggs, milk, etc. Time Temp controlled for safety
Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, and poor personal hygiene are common causes of ____?
foodborne illness
Grain or meat alternative requirements for grades 9-12 weekly
9-10
Following an illness. When can you return to work?
when the symptoms resolve
A food handler uses the same cutting boards to chop raw beef and slice melons. This is an example of
cross contamination
Itching, tightening of the throat, wheezing, hives, swelling, diarrhea, cramps, and loss of consciousness are all signs of.
Allergic reaction
High Risk Population for food born illness
infants, preschool age children, pregnant women, the elderly, people who are ill, people taking certain medications.
Grain or Meat alternative requirements for K-5 weekly.
7-10
If you are diagnosed with hepatitis A, norovirus, Salmonella spp, giardia, or campylobacter what step should you take?
report to a manager or the health department
In what order should this food be stored from top to bottom. Beef, Ready to eat food, chicken, pork.
Ready to eat food, beef, pork, chicken
All foods should be purchased from an ______?
approved supplier
Result when a person eats food containing pathogens, which then grow in the intestine and cause illness.
Foodborne intoxications
In the new dietary guidelines what changes were made to the milk requirements.
2% and full fat milk is now available
What symptoms must you report?
vomiting, diarrhea, jaundice, sore throat w/ fever, infected wounds/lesions, covid-19
Gloves must be changed every ___ hours or when starting a new task.
4 hours
Final Wager. What must food handlers do immediately after thawing food in the microwave?
cook it