It's the Yuck
This is approximately how many people in the
United States suffer from a foodborne
illness each year.
What is 1 in every 6 people
For Idaho food service establishments,
the “Danger Zone” represents this
temperature range supporting the rapid
growth of bacteria.
What is 41°F–135°F?
Handwashing is conducted by vigorously rubbing all portions of the hands and lower arms with soap and water for at least this amount of time.
What is 20 Seconds
These workers enforce the food safety rules found in
the Idaho Food Code
What is Environmental Health Specialists in
Idaho Health Districts
Handwashing sinks can only be used for this purpose.
What is Handwashing
These are groups of individuals have a higher
risk of contracting a foodborne illness than
the general population.
Who are:
Young children
Pregnant women
Elderly
Chicken must be cooked to this internal
temperature
165°F for 15 seconds
Norovirus is transmitted from person-to-person by the fecal oral route. This is most likely to be the cause of norovirus infection in a food service establishment.
What is failure of employees to properly wash hands after using the restroom?
This is the main responsibility of
employees working in a food service
establishment.
What is to serve safe, quality meals to all
customers
This is what SOPs (Standard Operating Procedures) are.
What is step-by-step procedures for a
specific task that workers in a food
establishment follow to reduce the risk
of foodborne illness.
To avoid cross contamination, these are the 3 times when gloves should be changed.
What are
-At least every four hours
-Whenever hands should be washed
-If they tear
When reheating foods that have been
properly cooked and cooled, the food must
be reheated to this internal temperature.
What is 165°F for 15 seconds?
These symptoms require
a food worker to be restricted from his/her
job responsibilities.
What are
-Sore throat and fever
-Jaundice
-Diarrhea
-Vomiting
These water sources are the only ones that can be used in a food establishment.
What are
-Public Water Systems
-Bottled Drinking Water
-Private wells or water systems that are constructed, maintained, and sampled
All foods should be stored at least this far
off the floor.
What is 6 inches?
A cut on your finger may become a source
of disease causing bacteria. This is what you should do if you are working in food service.
What is wash hands for 20 seconds, wear a
bandage, and wear disposable gloves
Hamburger patties (ground beef) must be
cooked to this internal temperature.
What is 155°F for 15 seconds?
This is the acronym that represents the conditions in which bacteria needs to survive.
What is FAT TOM
Food
Acidity
Temperature
Time
Oxygen
Moisture
Handwashing stations in food service
establishments are not required to have this.
What is hand sanitizer?
This is the maximum time allowed for TCS to be in
the “Danger Zone”.
What is 4 hours?
The following are all TRUE of
foodborne illness (FBI).
What are:
-FBI can cause serious illness.
-FBI can cause death.
-Common symptoms of FBI include
nausea, vomiting, diarrhea, fever, &
abdominal cramps.
Cold, ready-to-eat foods must be held at or
below this temperature.
What is 41°F?
These are the Big 3 diseases that requires a person be excluded from working in a food establishment.
What are
-Shigellosis
-Hepatitis A
-Salmonellosis
In food service, food contact surfaces include these.
What are plates, glassware, flatware, and
food preparation counters
To manage food safety in food service
establishments, these two systems are frequently
used.
What are Active Managerial Control and HACCP?