Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
Flow of Food An Introduction
100
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
100

This is what happens between 41° and 135°?

Pathogens grow and survive

100
Eggs and peanuts are dangerous for people with which condition?
What is food allergies
100
What must foodhandlers to after touching their hair, face, or body?
What is washing your hands
100
A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
What is it must be washed, rinsed, and sanitized
200
Their immune systems have weakened with age.
What is elderly people at higher risk for foodborne illnesses?
200
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200
Cooking tomato sauce in a copper pot can cause hwich foodborne illness?
What is Toxic-metal poisoning
200

What should food handlers do after prepping food and before using the restrooms?

What is taking off your uniform/wash hands

200
Which of these practices can help prevent cross-contaminatiion?
What is Using a designated cutting board when prepping meat
300
The three categories of food safety hazards are biological, physical, and
What is Chemical
300

While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?

What is Shiga Toxin-producing E. coil

300
There are 9 that account for 90% of all allergic reactions.
Milk, Eggs, Fish, Shellfish, Sesame, Soy, Wheat, Peanuts, Tree Nuts
300
What piece of jewerly can be worn by a foodhandler?
What is plain band ring
300
Infrared thermometers should be used to measure the
What is surfact temperature of a grill
400
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
What is 2
400
Covering wounds can help prevent the spread of which pathogen?
What is Staphylococcus aureus
400
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utesnils before use.
400

This is when hand antiseptic should be used in the kitchen.

What is after washing hands?

400
At what temperature do foodborne pathogens grow most quickly?
What is between 70 F and 125 F (21C and 52 C)
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
500
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
500

Allergens transferring from food or a food contact surface to food that is served to the guest.

What is cross contact
500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
What is Immersion probe
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