Keeping Food Safe
Microworld
Foodborne Illness
Food Handler
Food Flow
100

why are pregnant women at a higher risk for foodborne illness?

Their immune system is weakened due to hormonal changes

100
Found in feces of infected people
What is Hepatitis A
100
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
Stored the sanitize bottle away from the prep area
100
When is the appropriate time to apply antiseptic
What is after washing hands
100

How many ways is there to calibrate a thermometer?

2. Boiling and ice methods

200
The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ?
Purchasing food from unsafe sources
200

Bacteria can grow between which temperatures

What is 41*-135*

200
Eggs and peanuts are dangerous for people with which condition?
Food allergies
200

Minimum time physically washing hands is`

What is 20seconds

200

What form is used for tracking food temperature?

DA Form 7800

300

What can you control to prevent foodborne illness?

Control time and temperature

300

What is the log phase of the bacterial growth curve?

Rapid exponential growth

300
Wheezing and shortness of breath are symptoms of what?
Allergic reaction
300

What are the steps of hand washing

Wet, lather, scrub, rinse, dry, turn off faucet

300
At what temperature do most foodborne pathogens grow quickly?
Between 70f and 125f (21c and 52c)
400
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Time-temperature abuse
400

Requires a living host to survive and multiply

What is viruses

400
What should food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils before use
400
Hand washing water should be a minimum of
What is 100* F
400

What is the breakdown of the 6 hour rule for cooling?

135 °F → 70 °F within 2 hours

70 °F → 41 °F within the next 4 hours

500

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

Poor cleaning and sanitizing

500
Jaundice is a symptom of this condition
What is foodborne illness
500
To prevent deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know?
Who to contact about suspicious activity
500
It is the only acceptable jewelry industry wide
What is one plain band.
500

What is the operation iron chef motto?

Every Soldier fed safely is a combat multiplier

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