Chap.1
Disease transported through the flow of food
What is foodborne illness
Some allergy symptoms are
What is nausea, hives, swelling, and itchy throat
Some actions that can contaminate food
What is scratching scalp, wiping nose, and coughing or sneezing
Prep ready to eat and raw food at
What is separate times
purchase from
What is approved suppliers
Some cost of foodborne illness
What is loss of reputation, lawsuits, and low staff morale
Parasites are most associated with
What is seafood
After taking off used gloves you
What is throw them away
Ensuring the safety of food in time temperature danger zone
What is time temperature control.
You must conduct __________ when delivery arrives
What is thorough inspection
The 3 types of contamination
What is biological, chemical, and physical contamination
Some symptoms of biological toxins are
What is tingling, burning in the mouth, and hot and cold sensations.
The only jewelry safe to wear when working
What is plain band ring
Used to check the temperature of liquids
What is an immersion probe
To prevent recalled item from being placed in inventory label
What is do not use and do not discard
Period when food is in temperature where pathogens can grow
What is time temperature abuse
Foodborne illness transferred by feces.
What is Hepatitis A
Remove aprons when leaving
What is prep area
Thermometers must be
What is washed, rinsed, sanitized, and air dried
Frozen food should be _______ when received
What is frozen solid
People who are most at risk for foodborne illness
What is the elderly, preschool age, and people with a weak immune system.
Foodborne illness linked with contaminated water
What is norovirus
Food handlers with jaundice must
What is reporting to regulatory authority
Glass thermometers must be kept in
What is shatterproof casing
You should ______ packages that appear to be tampered with
What is reject