Foodborne Illness
These 3 groups of individuals have a higher risk of foodborne illness.
An example of this type of contaminant is metal shavings.
What is Physical?
Food handler should do this after clearing a table of dirty dishes.
What is wash hands?
Cross-contact is a concern with this.
A mop bucket can be dumped in this type of sink.
What is a service sink?
An undercooked burger is most likely to cause this foodborne illness.
What is Ecoli?
Information including hazards, treatment, and more for a chemical can be found on this sheet.
What is a Safety Data Sheet?
A food handler washing their hand after using the restroom reduces or eliminates this risk.
What is food contamination? (foodborne illness)
The government agency that is responsible for the regulation and inspection of meat, poultry, and eggs.
What is the USDA?
The most important safety features when looking for flooring, wall, and ceiling materials.
What is smooth and durable?
Excluding staff with jaundice from the operation helps prevent the spread of this foodborne illness.
What is Hepatitis A?
This toxin is commonly found in amberjack and barracuda due to the algae they eat.
What is ciguatoxin?
A food handler with a hand wound must do this to keep food safe.
Bandage the wound with a cover and wear a single use glove.
Cooked rice, vegetables, and fried cheese sticks should be cooked and held at this temperature.
What is 135 degrees?
To prevent backflow, a sink must be equipped with a _______.
What is an air gap?
A server was ill last night at home. She had diarrhea and vomiting. The next morning, she felt better and went to work because she needed the money. She placed potato chips on guests' plates barehanded at 12 noon. Twenty people became ill with the same symptoms that night. The illness they had was due to her having bare hands.
What is Norovirus?
The primary risk of storing raw meat above ready-to-eat foods is this.
What is cross-contamination?
A manager must do this if a food handler is diagnosed with Hepatitis A or any foodborne illness.
What is exclude?
Storage rooms do not have windows for this reason.
Temperature control
What is the master cleaning schedule?
This pathogen causes more foodborne illness than any other.
What is Norovirus?
Chemicals are to be stored here.
What is away/below food equipment, contact surfaces, or food?
When washing your hands you must scrub with soap for this many seconds.
What is 10?
Without temperature control, cold foods can be held for this long before disposing of them and hot food for this amount of time.
Equipment such as ovens, mixers, ect. must be cleaned this amount.
What is every 24 hours?