Safe Food
Populations at risk for a foodborne illness are the elderly, young children, pregnant woman and
What are people with compromised immune systems (cancer or chemotherapy, HIV/AIDS, Transplants)
A symptom of a foodborne illness where there is yellowing of the skin and eyes
What is jaundice
Eggs and peanuts are dangerous for people with which condition?
What is someone with food allergies
What must foodhandlers do after touching their hair, face, or body?
What is washing your hands
When rotating food, what is the method that should be used
What is FIFO (First in, First Out)
The USDA inspects meat, poultry and
What are eggs
What type of food support the growth of bacteria
What is Time and Temperature Control for Safety (TCS) foods
Cooking tomato sauce in a copper pot can cause which type of contaminant
What is a chemical contaminant (toxic metal poisoning)
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
When date marking prepped food items, how many days can they be kept in the cooler
What 7 days (day of prep plus 6 additional days)
The three categories of food safety hazards are biological, physical, and
What is chemical
Name a fish that ciguatoxin is associated with
What is barracuda, snapper, grouper, and amberjack
What is the FDA food defense system used to raise employee awareness with the risk of intentional contamination
What is FIRST
What piece of jewerly can be worn by a foodhandler?
What is plain band ring
On a bimetallic stemmed thermometer, how far should the stem be inserted into food
What is up to the dimple (the sensing area is from the tip of the stem to the dimple)
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
The temperature danger zone is 41F to 135F. What is the temperature range where bacteria grows more rapidly.
What is 70F to 125F
There are how many common allergens
What are nine
(Milk, Soybeans, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts, Sesame)
How long should the entire process for hand washing take
What is 20 seconds
(hands and arms should be scrubbed for 10-15 seconds)
A food thermometer accuracy must be within what temperature
What is +/- 2F or 1 C
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
Bacteria need six conditions to grow (FAT TOM). What does FAT TOM stand for?
What is Food, Acidity, Temperature, Time, Oxygen, Moisture.
What is a severe, life threatening allergic reaction that can lead to death
What is anaphylaxis
How long should a food handler be symptom free before returning to work
What is 24 hours
What are two ways to calibrate a thermometer
What is the boiling point method and ice point method