Foodborne Illness & Microbiology
What is a microorganism that causes illness called?
Pathogen
What is the temperature danger zone?
41°F–135°F
How long should hands and arms be scrubbed during handwashing?
10–15 seconds
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing reduces pathogens
What is cross-contamination?
When pathogens are transferred from one surface or food to another
Which type of pathogen needs a living host to grow?
Virus
How long can food stay in the temperature danger zone before it must be thrown out?
4 hours
When should a food handler change gloves?
When they become dirty or torn, or before starting a new task
What are the 5 steps to cleaning and sanitizing a surface?
Scrape/remove food → Wash → Rinse → Sanitize → Air dry
What should be done to prevent cross-contamination between raw meat and ready-to-eat food?
Use separate cutting boards and utensils (or clean and sanitize between uses)
Salmonella Typhi is linked with what food source?
Beverages and ready-to-eat food
What is the minimum internal temperature for poultry?
165°F for 15 seconds
Name one situation when you must wash your hands twice.
After using the restroom
What is the minimum contact time for sanitizer solution?
As stated by the manufacturer (usually at least 30 seconds)
What is the correct way to store food in a refrigerator to prevent cross-contamination?
Store ready-to-eat foods on top, and raw meats in order of cooking temperature (poultry on bottom)
What bacteria is commonly linked to undercooked ground beef and contaminated produce?
E. coli (Shiga toxin–producing)
What is the correct holding temperature for hot TCS food?
135°F or higher
What type of jewelry can food handlers wear while prepping food?
A plain band ring
How often must utensils be cleaned and sanitized if used continuously?
Every 4 hours
What are the “Big 9” food allergens?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame
What is the acronym for the six conditions that favor bacterial growth?
FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture)
When cooling food, how long do you have to get from 135°F to 70°F?
2 hours (and 4 more hours to get to 41°F)
What should a food handler do if they have a sore throat with a fever?
Restrict from working around food; exclude if serving high-risk populations
What should the concentration of a sanitizer be checked with?
A test kit or test strips
A customer tells a server they have a peanut allergy. What should the server and kitchen staff do?
Communicate clearly, check ingredient labels, avoid cross-contact, and ensure the meal never touches peanut products