Foodborne Illness
Parasites are commonly linked with what food?
a. Rice
b .Seafood
c. Poultry
d. Canned Food
b. Seafood
Back of house staff should clean surfaces, utensils, and equipment to prevent cross-contamination, True or False?
True
How should chemicals be stored to prevent chemical contamination?
Away from food/prep areas
How does most contamination of food happen?
Through mistakes made by food handlers.
What is the most important way to prevent foodborne illness from bacteria?
Time Temperature control
What temperature is the danger zone?
41-135
What are the 4 types of pathogens?
Bacteria, Viruses, Parasites, and Fungi.
What is the most important way of preventing foodborne illness from viruses?
Good personal hygiene
What acronym describes food safety control factors?
F.A.T.T.O.M.
What are the 6 common symptoms of foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
To prevent deliberate contamination of food, a manager should know...?
Whom to contact about suspicious activity
What does FATTOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture.