Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
Flow of Food An Introduction
100

Elderly, pregnant and immune compromised are at risk for food poisoning. Who is the fourth YOPI?

Who are young children

100
What grow well between temperatures 41 f to 135 f (5C to 57 C)
What is foodborne pathogens
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 apron
200

once cooked, the food needs a 

What is a clean plate

300
The three categories of food safety hazards are biological, physical, and
What is Chemical
300

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

What is E. coil

300
Itching and tightening of the throat are symptoms of what?
What is food allergy
300
What piece of jewerly can be worn by a foodhandler?
What is plain band ring
300

The only sure way to check if food is cooked to the proper temp

Thermometer

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

When should hand antiseptics be used?

What is after washing hands

400

At what temperature do foodborne pathogens grow most quickly?

What is between 41 and 135 degrees

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

Besides washing hands and cooking items to proper temperature, what else needs to be done to keep food safe

avoid cross contamination

500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500

The thickest part of meat or the deepest part of food

Where do you put the thermometer

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