Safe Food
For a foodborne illness to be considered an "outbreak," a minimum of _____ people must experience the same illness after eating the same food.
What is 2?
Foodborne pathogens grow most rapidly between these temperatures
What are 70 degrees and 125 degrees F?
Eggs, shellfish, gluten, and peanuts are examples of foods that can be dangerous for people with this condition.
What are food allergies?
After handling garbage or touching their hair, face, or body, food handlers must
What is washing their hands?
Prior to changing tasks while using the same cutting board, a food handler must _________, ________, and _________ the board.
What is wash, rinse, and sanitize?
This group of individuals is at a higher risk for a foodborne illness because their immune systems have not yet fully developed.
What are young children?
This pathogen can be prevented by covering wounds properly and is primarily found in the hair, nose, and throat of humans.
What is Staphylococcus Aureus (Staph)?
Cooking tomato sauce in a copper pot is an example of this type of food poisoning
What is (toxicity) Toxic-metal poisoning?
After prepping food and before using the restrooms, all food handlers must do this
What is taking off their apron?
A business making in-house yogurt for their breakfast parfaits must have this food mgmt system in place
What is HACCP?
While commonly linked to contaminated ground beef, this pathogen has also been linked with contaminated produce and fecal matter
What is Shiga Toxin-producing E. coli (E. Coli)?
All foodborne pathogens need this to survive and thrive
What is Food, Acidity, Time, Temp, Oxygen, and Moisture (FATTOM)?
The only piece of jewelry which can be worn by a food handler
What is a plain band ring?
The max temperature shelled eggs and milk can be received at
What is 45 degrees F?
Approved sources are _________ and ____________
What is licensed to sell food to the public and inspected (licensed and inspected)?
These are commonly found in seafood and cannot be destroyed through freezing or cooking
What are parasites?
To prevent cross-contamination from occurring during food prep, all utensils and equipment must be properly _______ and ________ between uses
What is cleaned and sanitized?
__________ is step three in the handwashing procedure and should last for ________ seconds
What is lathering for 15-20 seconds
What is time-temperature abuse?
The four keys to food safety are practicing good personal hygiene, preventing cross-contamination, buying from approved sources, and
What is preventing time-temperature abuse?
Viruses such as Norovirus and Hepatitis A are easily spread when food handlers practice ________ _______ ________
What is poor personal hygiene?
Cold food being held without temperature must be discarded after _____ hours
What is 6 hours?
Gloves should be changed when they become soiled for four hours of consistent use or ________
What is torn or damaged?
The proper thermometer for checking the temperature of soups, oils and other liquids is ________
What is an Immersion probe?