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 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 is 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

Who is most at risk of food borne illenesses

Who are the elderly, young children, people with weakened immune systems 

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 which foodborne illness?

What is Toxic-metal poisoning

200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
200

Which practices can help prevent cross-contaminatiion?

use proper color cutting boards

wash hands between tasks

wash - rinse - sanitize all utensils between uses 

300
The three categories of food safety hazards are biological, physical, and
What is Chemical
300

While commonly linked to contaminated poultry, what pathogen has also been linked with contaminated produce?

What is Salmonella  

300

Itching and tightening of the throat are symptoms of what?

What is food allergy-anaphylaxis

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

Cooler and freezer temperatures slow the growth of ______ but do not kill it. 

What is mold

400

Why do we sanitize all dishes and utensils between uses?

To prevent cross contamination 

Prevent spread of disease 

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

What information MUST be included on a food label when placing a prepared food in the fridge?

Contents, Use by date, Prepared date/time 

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 washing their hands
500

What three points should 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
600
What types of items should ALWAYS be kept in original packages and stored away from food? 

chemicals

600
What is the first thing a worker should do after a guest complains about getting sick after eating at your restaurant? 

Gather information 

What did the guest eat? When did they eat it? Signs, Symptoms, Diagnosis, Anyone else ill? 

600

Many types of this common food pathogen can cause allergic reactions, nervous system disorders and kidney/liver damage

What is mold 

600

When is it okay to touch ready to eat foods with bare hands? 

NEVER

Single use gloves and utensils should always be used when preparing ready to eat foods. 

600

From top to bottom what order should these items be placed in a fridge? 

Cut Carrots, Ground Poultry, Seafood, Ground Beef, Steak

Carrots

Seafood

Steak

Ground Beef

Ground Poultry 

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