Foodborne Illness
List a foodborne illness from the "Big Six"
What is, Salmonella Typhi
Shigella spp
Nontyphoidal salmonella
E. coli
Hepatitis A
Norovirus
Foods that need careful handling like TCS foods
What is, Ready-to-eat food?
Internal storing temp. for TCS food.
What is, 41F or lower or 135F or higher
One general way food handlers can contaminate food
What is, Having a foodborne illness?
Amount of food you remove from a cooler to prep
What is, Only as much as you can prep in a short time?
The time it takes for symptoms of a foodborne illness to show up.
What is, onset time?
High-risk populations?
What is, Elderly people
kids under 5
People with compromised immune systems
Where you store meat, poultry, etc. inside of a cooling unit
What is, coldest part of the unit away from the door?
The person that carries pathogens and doesn't get sick but infects others is known as
What are, Carriers?
The temperature that the water used to thaw meat should be
What is, 70F?
What it is called when the food handler does not wash their hands and then contaminates food and surfaces with feces from their fingers
What is, Fecal-Oral route?
Key practices for keeping food safe
What is, purchase food from approved, reputable suppliers
FIFO
What is, First-in, First-out
When an employee should report health problems to the manager
What is, before they go to work or immediately if one happens while working?
This food cannot come into contact with a surface exposed to raw meat
What is, Fruits and vegetables?
One way food handlers can pass on pathogens?
What is, Person to person
Sneezing or vomiting
From touching dirty surfaces then touching food.
A foodborne illness outbreak is
What is, when two or more people have similar symptoms after eating the same food?
Internal storing temp. of fish.
What is, 41F
How hot the water should be when washing your hands
100F or as hot as you can comfortably stand
Explain a variance
What is, A document that allows regulatory equipment to be waived or changed?
Common symptoms of a foodborne illness?
What is, Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice
TCS foods need this to limit pathogen growth
What is, Time and temperature control
In a cooler should poultry be stored?
What is, on the bottom shelf of a cooling unit?
When a food handler should wash their hands
What is, Before preparing food or working with clean equipment?
Internal cooking temp. for stuffed food
What is, 165F