Safe Food
What group of people are considered higher risk for foodborne illnesses?
Elderly people and Children
Eggs and peanuts are dangerous for people with which condition?
food allergies
What must foodhandlers to after touching their hair, face, or body?
wash 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
What are the 4 types of Biological contamination?
Viruses, Parasites, Fungi, and Bacteria
What are the main symptoms of a FoodBorne illness
Diarrhea, Vomiting, Fever , Nausea, Abdominal cramps, and Jaundice
What are TCS Foods?
Food requiring Time and Temperature control for safety
Which of these practices can help prevent cross-contaminatiion?
sanitation and proper hygiene
what are the 5 steps to properly cleaning and sanitizing
Scrape the surface, wash, rinse, sanitize, air-dry
What 3 factors make food a TCS food
Moisture, Acidity, and protein
What is the main way to prevent a food allergy
informing the customer
If a food handler uses the restroom and does not wash their hands, what will happen
they physically contaminate the food
Infrared thermometers should be used to measure the
to ensure temperatures are correct at all times
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 ?
Physical contamination
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utensils and cooking materials before use.
what does FIFO stand for?
First in - First out
What color cutting board is used to cut Bread
White cutting board
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
Viruses and pathogens can be spread easily when food handlers fail to?
Wash their hands
What is a PCO?
Pest control operator
what are the 3 parts to a three compartment sink?
Wash, Rinse, Sanitize
What are the three types of contamination?
Physical, Chemical, Biological