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 to 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 sanitized
Their immune systems have weakened with age.
What is elderly people at higher risk for foodborne illnesses?
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
Storing raw chicken above salad greens in a cooler may result in....
What is cross contamination
What should food handlers do before taking a break?
What is taking off your apron/chef coat.
Which of these practices can help prevent cross-contamination when cutting meats and veggies?
What is Using a designated cutting board when prepping meat
The three categories of food safety hazards are biological, physical, and
What is Chemical
While commonly linked to contaminated groujd 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 jewerly can be worn by a foodhandler?
What is plain band ring
Infrared thermometers should be used to measure the
What is surface temperature
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
Chicken is most commonly associated with which food bourne illness?
What is Salmonella
To prevent food allergens from being transferred to food what do you do to untecils?
What is cleaning and sanitize before use.
When should hand antiseptics be used?
What is after washing hands
At what temperature do foodborne pathogens grow most quickly?
What is between 70 F and 125 F (21C and 52 C)
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
A step which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What is critical control point
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
What is Immersion probe