Safe Food
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
What grow well between temperatures 41 f to 135 f (5C to 57 C)
What is foodborne pathogens
Eggs and peanuts are dangerous for people with which condition?
What is food allergies
What must foodhandlers do after touching their hair, face, or body?
What is washing your hands
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 sanitize the cutting board.
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
Which pathogen is found in human feces and carried by flies?
What is Shigella
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is Toxic-metal poisoning
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
How long can cold food stay in the temperature danger zone before it must be thrown out?
What is 4 hours
The three categories of food safety hazards are biological, physical, and
What is Chemical
While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?
What is Shiga Toxin-producing E. coil
Itching and tightening of the throat are symptoms of what?
What is food allergy
What piece of jewelry can be worn by a foodhandler?
What is plain band ring
Infrared thermometers should be used to measure what
What is the surface temperature
The five most common risk factors for foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
What is purchasing food from unsafe sources
Nontyphoidal salmonella can be prevented by doing this?
What is cooking poultry and eggs to minimum internal temperatures.
How to prevent food allergens from being transferred to food?
What is cleaning and sanitize utesnils before use.
When should hand antiseptics be used?
What is after washing hands
Which thermocouple probe should be used to check the temperature of a large stock pot of soup
What is an immersion probe
List the four practice related keys to food safety
What is 1) time-temperature control 2.) cross- contamination 3.) Poor personal hygiene 4.) Poor cleaning and sanitizing
Norovirus and Hepatitis A are linked to this?
What is shellfish from contaminated water
List the remaining allergens other than peanut, milk, shellfish?
What is: Soy, Eggs, Fish, wheat, Tree nuts
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
At what temperature does foodborne pathogens grow most quickly?
What is between 70 F and 125 F (21C and 52 C)