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 of 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 are food allergies

100
What must foodhandlers to 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

Their immune systems have weakened with age.

What is elderly people at higher risk for foodborne illnesses?

200
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200
Cooking tomato sauce in a copper pot can cause hwich foodborne illness?
What is Toxic-metal poisoning
200

What should food handlers do after prepping food and before using the restrooms?

What is take off your apron

200

Which of these practices can help prevent cross-contamination?

What is using a designated cutting board when prepping meat

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 Shiga Toxin-producing E. coil

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 the
What is surfact temperature of 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
Covering wounds can help prevent the spread of which pathogen?
What is Staphylococcus aureus
400

To prevent food allergens from being transferred to food,

What is cleaning and sanitize utensils before use.

400
When shuld hand antiseptics be used?
What is after washing hands
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 wash their hands

500
What three points shoudl a food defense program focus on to prevent possible threats to food?
What is Human elements, building interior, building exterior
500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

What is immersion probe

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