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
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 do 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

At what temperature should ground beef be cooked?

155 F for 15 seconds

200

What illness can be caused by eating undercooked poultry or eggs?

What is Salmonella

200

What should you do if you see food touching chemicals?

Throw it away!

200

What should food handlers do after taking out the trash?

What is wash hands

200

What practice can help prevent cross-contamination?

Washing, rinsing, and sanitizing cutting boards and knives between tasks.

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 E. Coli

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

Infrared thermometers should be used to measure what?

What is surface of food or equipment like 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

What virus is often spread when food handlers don’t wash their hands after using the restroom?

Norovirus

400

To prevent food allergens from being transferred to food,

What is cleaning and sanitize utensils, equipment and surface areas

400

Bacteria grow fastest between _____F and _____F

70 F and 125 F

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

Why should raw chicken be stored below raw fish in the fridge?

To prevent juices from dripping onto food below.

500

Why can't you use the same towel to wipe counters and hands?

Because it spreads germs and bacteria

500

Ready to Eat food should be stored here in the fridge:

Top Shelf

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