Keeping Food Safe
Understanding the Microworld
Contamination, Food Allergens and Foodborne Illness
The Safe Food Handler
Safety & Sanitation Hodge Podge
Final Jeopardy
100
A disease transmitted to people through food
What is foodborne illness?
100
Its definition is: A harmful microorganism
What is a pathogen?
100
The type of contaminant described as common objects that get into food
What is physical?
100
Before preparing food, working with clean equipment/utensils or putting on single use gloves, food handlers should perform this action
What is wash their hands?
100
Remove this item when leaving the prep area.
What is an apron?
100
Food Contamination
What is the acronym for the FDA defense tool for groups that may attempt to contaminate food on purpose?
200
This type of biological contaminant is found in seafood, produce and contaminated water. It needs a host in order to grow.
What is a parasite?
200
Failure to spot the signs of these unwanted guests can cause contamination
What are pests?
200
Cleaners, health and beauty products and specific types of kitchenware and equipment are this type of contaminant
What is chemical?
200
For a food handler, these items should not be long, false or polished.
What are fingernails?
200
These pathogens can be transferred to food easily and can make a person severely sick from small doses.
What are the "Big Six" pathogens?
200
The Best Things In Life Are Free
What is one of the 8 costs of foodborne illness to a food service business?
300
When a food has stayed too long at temperatures good for pathogen growth
Time-Temperature Abuse
300
This can range from 30 minutes to six weeks
What is onset time? (or the time it takes to start showing symptoms)
300
The number of common food allergens that account for 90 percent of all reactions in the United States
What is 9?
300
The minimum amount of time it should take to wash hands properly
What is 20 seconds?
300
This type of glove should be used when handling ready to eat food that will not be cooked later.
What is single use?
300
It's a risk!
These three people have a higher risk of getting a foodborne illness
400
When pathogens are transferred from one surface or food to another
What is cross-contamination?
400
The temperature danger zone
What is between 41 degrees F and 135 degrees F?
400
The transfer of a food allergens from one object, surface, or food to another is called this
What is cross-contact?
400
A liquid or gel used to lower the number of pathogens on skin
What is a hand antiseptic (or sanitizer)?
400
This pathogen does not grow in food and can be transferred from person to person, people to food or people to food contact surfaces.
What is a virus?
400
I'm In Control!
TCS foods are those that require time and temperature control to limit pathogen growth. Give three examples.
500
This type of food can be eaten without further prep, washing or cooking
What is ready-to-eat?
500
This microorganism may produce a smell or taste of
alcohol as it spoils food.
What is yeast?
500
When someone experiences only digestive discomfort when eating a specific food, it is known as this
What is a food intolerance?
500
This item could be worn to cover the hair on the head or facial hair.
What is a restraint? (or hair net)
500
This certification requires completing a course, passing an exam and the CDC says it reduces the risk of foodborne illness in a food service operation.
What is (Certified) Food Protection Manager?
500
A Bad Condition
What are the six conditions that affect the growth of foodborne bacteria? (FAT TOM)