What is it called when food products have stayed too long at temperatures that are good for the growth of pathogen?
What is Time-temperature abuse?
100
How quickly foodborne-illness symptoms appear in a person is known as?
What is Onset time of illness
100
_____________ are people that carry pathogens and infect others without ever getting sick.
What are Carriers?
100
What is the temperature range when pathogens grows faster?
70 F to 125 F (21 C to 52 C)
100
What grows well at refrigeration temperatures?
What is Listeria monocytogenes?
200
What are responsible for most foodborne illness?
What is Biological contaminants?
200
What requires a living host to live and reproduce?
What are parasites?
200
Which thermometer does not need to touch surface to check its temperature?
What is an Infrared thermometer?
200
A ___________ measures temperature through its metal stem.
What is a bimetallic stemmed thermometer?
200
Air temperature in food storage must be ___________
What is +/-3 F or +/-1.5 C?
300
Which agency issues food code which was created for city, county, state, and tribal agencies?
What is FDA- Food and Drug Administration
300
What is severe allergic reaction that can lead to death?
What is Anaphylaxis?
300
What should you do with a foodhandler that has a sore throat with a fever that serve a high risk population?
What is Exclude him/her from the operation?
300
__________ and ________ are good for checking the temperature of both thick and thin foods.
What is thermocouples and thermistors?
300
Identify the order of food products in a refrigerator:
1. Ready-to- eat food
2. Seafood
3. ________________
4. Ground meat and ground fish
5. Whole and ground poultry
What is whole cuts of beef and pork?
400
What are two agencies that conducts research into causes of foodborne illness outbreaks?
What is Center for Disease Control (CDC) & Public Health Service (PHS)?
400
Which pathogen is mainly found in the feces of people infected with it? It is commonly linked to ready-to-eat food and shellfish from contaminated water.
What is Hepatitis A?
400
Which bacteria is carried in the nose of 30%- to 50% of healthy adults?
What is Staphylococcus aureus ?
400
What is usually attached to packages from suppliers to show foodhandlers that they should be concerned about the safety of the food item?
What is TTi- time-temperature indicator
400
List three items that must be received at 45 F (7 C) or lower:
What is milk, shell eggs, shucked shellfish?
500
Which food item does not require time-temperature controls for safety?
sliced melons
fish
deli meat
Shell eggs
What is deli meat?
500
Salmonella Typhi, Enterohemorrhagic and shiga toxin producing ecoli (SHEC) and ____________ were identified by the FDA as highly contagious bacterias that can cause severe illness. What is the other bacteria?
What is Shigella spp.?
500
What does this Acronym mean? A.L.E.R. T
Assure - make sure products are safe
Look - monitor the security of products
Employees - know who is on your property
Reports - keep information about food accessible
Threat - Identify who and what you will do when threatned
500
What is used to check liquids e.g. soups, sauces, and frying oil
What is immersion probes?
500
How long should shellshock tags be on shellfish?
What is 90 days from the date the last shellfish was used from the delivery container?