Food Safety Basics
This term describes an illness caused by contaminated food
What is a foodborne illness?
These microorganisms are single-celled and can cause foodborne illness, though 99% are harmless
What are bacteria?
Unlike bacteria, viruses require this in order to reproduce.
What is a living host?
These organisms live in another organism, feed off them, and provide nothing in return.
What are parasites?
To prevent contamination, food should be stored at or below this cold-holding temperature.
What is 41°F?
Young children, pregnant women, older adults, and people with preexisting illnesses are most at risk for this
What is foodborne illness?
41°F–135°F
What is the Temperature Danger Zone?
This virus, sometimes called the "stomach flu," is transmitted by contaminated food, water, and surfaces.
What is Norovirus?
Flatworms and roundworms are examples of this
What are intestinal parasites?
To keep food safe after cooking, it must be held at this hot-holding temperature.
What is 135°F or hotter?
When two or more people get sick from the same contaminated food
What is an outbreak?
This bacteria is transmitted through contaminated seafood and can also infect open wounds
What is Vibrio?
This virus can cause jaundice, dark urine, and loss of appetite.
What is Hepatitis A?
A parasite can be transmitted by eating this type of improperly prepared food.
What is undercooked meat?
This simple action is the single most effective way to prevent foodborne illness.
What is handwashing?
This practice focuses on cleanliness of preparation areas, utensils, and equipment to prevent contamination using chemicals
What is sanitation?
Some bacteria produce these harmful substances that are not destroyed by cooking.
What are Toxins?
Viruses cause about what percentage of foodborne illnesses in the U.S.?
What is 67%?
This fungus family includes yeasts, molds, and mushrooms.
What is fungi?
Workers must remove these two pieces of clothing before using the restroom.
What is an apron and chef coat?
This type of contaminant includes objects like metal shavings, staples, or jewelry found in food
What are physical contaminants?
This bacterial pathogen, transmitted via fecal-oral route, can cause bloody diarrhea and severe abdominal cramps.
What is E. coli?
The typical incubation period for foodborne viral infections is this long.
What is 1–3 days?
Molds produce these toxins, which are not destroyed by cooking.
What are mycotoxins?
Give two daily hygiene practices foodservice workers should maintain
What are bathing/showering, brushing teeth, trimming nails, changing clothes, covering coughs/sneezes, etc.?
These three metals—commonly found in pewter, cookware, or galvanized items—can contaminate food
What are lead, copper, and zinc?
This Big 6 pathogen is transmitted by contaminated food and water and causes fever and diarrhea.
What is Salmonella Typhi?
List two ways to prevent viral foodborne illness in a foodservice setting.
What is handwashing, covering coughs/sneezes, cleaning surfaces regularly?
This mycotoxin is most often found in contaminated beverages like juice, wine, and beer.
What is Ochratoxin?
To prevent cross-contamination, workers must do this between handling raw and ready-to-eat foods.
What is change gloves or use separate utensils?
Give two examples of common physical contaminants found in foodservice
What are glass, dirt, fingernails, hair, fruit pits, staples, bones, jewelry, etc.?
This Big 6 pathogen, often spread through poor handwashing after using the bathroom, causes bloody diarrhea and fever.
What is Shigella spp.?
Unlike bacteria, viruses do not multiply in this—but are transmitted through it.
What is food?
This mycotoxin is linked to cereals and bread, causing ergot poisoning.
What are Ergot Alkaloids?
Name three times when foodservice workers are required to wash their hands.
What is after handling raw food, after using the restroom, after sneezing/coughing, after handling chemicals, before putting on gloves, after taking out trash, etc.?
Name one way chemicals can contaminate food and one prevention method.
What is storing cleaners improperly, and preventing it by keeping chemicals away from food in original containers?
Explain why cooking food may not always make it safe once it has been in the danger zone too long.
Because toxins produced by bacteria may remain even if the bacteria themselves are killed
Explain why viruses are different from other microorganisms in how they reproduce.
Because viruses must hijack a host cell’s functions, while bacteria, fungi, and parasites can reproduce independently.
Explain why throwing away moldy food may not be enough if only a small spot is cut away.
Because molds can produce toxins that spread beyond the visible mold and remain even after cooking
Three practices for proper chemical use and storage in foodservice.
What is storing chemicals away from food, following manufacturer’s directions, and labeling containers with chemical names?