Foodborne Hazards
Dust, dirt, metal shavings, and broken glass belong to this category of food hazards.
What are physical hazards?
This viral pathogen causes the most foodborne illnesses and requires strict hand hygiene to control its spread.
What is Norovirus?
This foundational stock rotation acronym stands for "First In, First Out."
What is FIFO?
Approximately 1 in this many Americans suffers from a foodborne illness every year.
What is 6?
Name three of the four major high-risk populations particularly vulnerable to severe foodborne illness.
Who are infants/young children, pregnant women, the elderly, and immunocompromised individuals?
Of physical, chemical, and biological food hazards, this category presents the greatest overall threat to food safety.
What are biological hazards?
Common in raw milk and poultry, this pathogen is why food service establishments are required to serve only pasteurized milk.
What is Campylobacter jejuni?
TCS food must never spend more than this maximum total length of time in the Temperature Danger Zone before it must be discarded.
What is 4 hours?
Environmental Health Specialists, commonly known by this title, enforce the Idaho Food Code.
What are Health Inspectors?
Wheat, soy, peanuts, tree nuts, eggs, milk, fish, and shellfish make up this major safety group in food service.
What are the 8 common food allergens (or "Big 8")?
This hazardous chemical leaching can occur if acidic foods like tomato soup are stored in cookware made from this metal.
What is copper?
To safely destroy this bacterium in ground beef, it must be cooked to an internal temperature of 155°F for at least 15 seconds.
What is E. coli?
To ensure proper cooling of large quantities of hot food, you should divide them into these types of containers.
What are smaller (or shallow) pans?
According to Section 1-201.3.b of the Idaho Food Code, a produce stand is exempt from being classified as a "food establishment" if it only offers fresh fruits and vegetables in this form.
What is whole, uncut?
Hives, wheezing, throat tightening, and facial swelling are signs of this type of medical reaction.
What is an allergic reaction (or anaphylaxis)?
In the bacterial growth acronym FAT TOM, the two letters "T" stand for these two critical control factors.
What are Time and Temperature?
This anaerobic pathogen produces deadly toxins and can grow in improperly home-canned, low-acid foods or baked potatoes held at room temperature.
What is Clostridium botulinum?
When reheating previously cooked TCS foods for hot-holding, they must reach an internal temperature of 165°F within this time frame.
What is 2 hours?
According to state food safety codes, this piece of plain jewelry is the only item permitted on a food handler's hands or arms during food preparation.
What is a wedding band (or plain ring)?
A food handler experiencing this common symptom must be restricted or excluded from working unless proven to be non-communicable.
What is diarrhea?
Bacteria favor environments with a pH of 4.6 to 7.0, along with a water activity level equal to or greater than this number.
What is 0.85?
The Idaho Food Code mandates exclusion from work for food workers infected with Norovirus, Hepatitis A, Shigella, Salmonella Typhi, or this specific toxin-producing bacteria.
What is Shiga toxin-producing E. coli?
Written step-by-step instructions that ensure food safety routines (like handwashing or sanitizing) are done consistently are abbreviated as this.
What are SOPs (Standard Operating Procedures)?
Under Idaho food safety rules, these are the 3 approved methods for thawing TCS foods safely.
What are under refrigeration, under running water, and as part of the cooking process?
This specific temperature range (41°F to 135°F) is designated as the range where pathogenic bacteria multiply rapidly.
What is the Danger Zone?