Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
The Safe Foodhandlers Part II
100
Food requiring time temperature control for safety where pathogens can grow well.
What is TCS Foods?
100

Grow well between temperatures 41 F to 135 F.

What are foodborne pathogens/bacteria?

100

Protein in a food or ingredient that some people are sensitive to.

What is a food allergen?

100

Food handlers must do this after touching their hair, face, or body.

What is wash their hands?

100
A foodhandler must wear this to keep their hair from becoming a physical contaminant.
What is a hair restraint?
200
Their immune systems have not fully developed and make them higher risk for foodborne illness.
What is preschool age children/infants?
200

What method are you never supposed to use to thaw food?

What is leave on the counter

200

Type of chemical contamination caused from using kitchenware and equipment made from certain types of metals.

Copper

200

Food handlers should do this after prepping food and before using the restrooms.

What is taking off their apron?

200

Types of Foods must handled with gloves.

What is Ready to Eat foods?

300
Three categories of food safety hazards.
What are Biological, Physical and Chemical Contaminants?
300

Is lettuce  a TCS Food

What is True

300

A severe allergic reaction that can lead to death.

True/False

True

300

Only piece of jewelry allowed to be worn by a foodhandler.

What is plain band ring?

300

Some foodservice facilities allow food handlers to drink from this while in prep and dishwashing areas.

What is a covered container with straw

400
Minimum Number of people stricken with a foodborne illness to be considered an "outbreak,"
What is 2?
400
What type of contaminant are the following:


Band aid, nails, fly, plastic, metal, glass a contaminant

Physical

400

What are 2 common food allergens

What is peanut and seafood

400

Used to lower the number of pathogens after washing hands.

What is Hand Antiseptic?

400

Temperature range that foodborne pathogens grow most rapidly.

What is between 70 F and 125 F ?

500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control?
500
Main way to stop the spread of Viruses such as Norovirus and hepatitis A.
What is washing hands/good personal hygiene?
500

What does TCS Stand For?

What Time Control for Safety

500

Bandage used over fingers to cover wounds.

What is Finger Cot?

500

Food service workers can work but not around food or in food prep areas and with what symptoms.

What is Restrict with Fever and Sore throat?

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