Chapter 1 so much fun
A foodborne-illness outbreak occurs when...
What is when 2 or more people report the same illness from eating the same food.
The most important way to prevent foodborne illness caused by bacteria
What is control time and temperature
When an allergen is transferred from the food item to a surface or another food item
What is cross-contact
The seven steps to proper handwashing
What are: dispense paper towel, turn on warm water and wet hands, apply soap and lather, rinse and scrub for 15-20 seconds, dry hands with paper towel, turn off faucet with paper towel.
The temperature "danger zone"
What is between 41 and 135*F
A TCH food is a food...
What is food requiring time and temperature control for safety
The most important way to prevent foodborne illness caused by viruses
What is practice good personal hygiene
5 common food allergy symptoms
What is nausea, wheezing shortness of breath, hives, swelling of the face, eyes, hands or feet, vomiting and/or diarrhea, abdominal pain, and itchy throat
Three activities that a food handler must wash hands
What are taking out trash, using the restroom, eating food, smoking, when hands are visibly soiled,...
The temperature range that foodborne pathogens grow most quickly
What is between 70 and 125* F
The three types of contaminants that threaten food safety.
What are biological, chemical, and physical hazards
The are three of the most common symptoms of foodborne illness
What are diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
What are milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts, and sesame
What is the only piece of jewelry that may be worn by a food handler
What is a plain band ring
Two types (we learned about 4) of probes we learned about in chapter 5
What are immersion, surface, air, and penetration
Three populations at greater risk for foodborne illness
What are preschool children, elderly, and people who are immunocompromised
A common food linked to parasites
What is seafood
Two ways to prevent deliberate contamination of food
What is know who is in the facility, monitor the security of products, keep info related to food security on file, and know whom to contact about suspicious activity
An example of when single-use gloves should be used
What is when preparing RTE foods, and when plating food that will not be cooked further.
A bimetallic stemmed thermometer must be inserted how far?
What is up to the dimple on the thermometer stem
Five common risk factors that can lead to a foodborne illness.
What are failing to cook food adequately, holding food at an incorrect temperatures, using contaminated equipment, poor personal hygiene, and purchasing foods from unsafe sources.
A food service operation is most able to control temperature and which other FAT TOM condition?
What is time
It is important for all staff in a restaurant to know what is in menu items because..
What is the menu items could contain potential allergens that could be transferred to other foods
Staff should stay home/be sent home from work if they have these symptoms (name 3)
What is if they are vomiting, have diarrhea, Jaundice, sore throat with fever, or have an infected would or boil that is open and draining
Where in a piece of chicken should you put the thermometer to get an accurate reading?
What is the thickest part