1
two guests became ill after eating at a restaurant. ate different foods and had different symptoms. would this be a food bore illness outbreak?
no, ate different foods.
who is highest risk for a food borne illness.
preschool children, women in their twenties and thirties, middle aged women and men, teens?
pre school kids
jaundice is a symptom of what illness?
hepatitis a
wounds on the arm should be covered how?
cover with any type of bandage
where would you find information on a food recal?
food and drug administration
why do pathogens pose an increasing risk to food safety in an operation?
they are found of foods once considered safe
why are young children at high risk for food borne illness
immune systems have not developed.
which is a big six pathogen?
salmonella typhi, campylobacter jejuni, staphylococcus aureus, clostridium botulinum?
how often should a food handler change their gloves during constant use?
after 4 hours, more if need be.
what must be done with live oysters received at an air temp of 45 degrees f
must be cooled to 41f or lower.
which is a challenge to food safety in an operation?
the growing elderly population
what is an example of a tcs food?
dried parsley, diced cranberries, chopped celery, sliced melon?
sliced melon
Shiga toxin producing Escherichia coli is found where?
cattle
single use gloves should not be worn when?
washing produce
minimum temperature that hot tcs food must be received at?
135 or higher
which food requires temperature control;
whole strawberries, uncut melons, washed carrots, baked potato
baked potatoes
which ph level does bacteria grow best in?
0, 2, 7, 12?
7
parasites are commonly linked with what food?
seafood
pathogens grow most between these temperatures in the temp danger zone;
70f through 125f
how long must shell stock tags be kept?
90 days after the last shellfish was used.
which is a common risk factor for a food borne illness?
purchasing from unsafe sources, serving ready to eat food, using single use gloves, reheating leftover foods?
purchasing from unsafe sources
is vacuum packed food safe from bacteria growth?
no due to anaerobic bacteria
what is the reversal of hot and cold feeling an example of?
toxins
how many degrees must be a thermometer be accurate to?
+/-2 degrees f
what is the discard date for a potato salad served on December 7th?
14th of December