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 (Bacteria)
Finding hair in your food is an example of what kind of contaminate?
What is Physical
What must foodhandlers to after touching their hair, face, or body?
What is washing your hands
A food handler 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
How many days can prepared food be stored in the refrigerator?
What is 7 days
What should food handlers do after prepping food and after using the restrooms?
What is Wash hands
What is one example of a practice that can prevent cross contamination?
What is Using separate equipment, prepping food at different times, Storing food properly
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
This Food borne illness has bloody diarrhea as a symptom
what is shigella
What piece of jewerly can be worn by a foodhandler?
What is a plain band ring
What is the most commonly used thermometer in the food service industry?
What is a Bimetallic stemmed thermometer
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
Covering wounds can help prevent the spread of which Bacteria?
What is Staphylococcus aureus
What type of pathogen can be killed by cooking or freezing?
What is a Parasite
When should hand antiseptics be used?
What is after washing hands
At what temperature range do food borne 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
What are the three ways to help prevent a pest infestation in a restaurant?
Block entrances, work with pest control, clean and sanitize.
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves (or after taking them off)
What are the two ways to calibrate a thermometer?
What is Boiling point and ice point method