Food-borne Illness
What is the term for a harmful microorganism that causes illness?
Pathogen
What is the minimum temperature at which hot foods should be held?
135°F or 57°C
Which of the following should food workers do to prevent contamination?
Keep hair tied back
What is the temperature range where food should be cooked to eliminate harmful bacteria?
145°F to 165°F or 63°C to 74°C
What is the best way to store raw meat in a refrigerator to prevent contamination?
Store it on the bottom shelf
Which type of food-borne illness is commonly caused by eating raw or under-cooked poultry?
Salmonella
How often should handwashing stations be cleaned and sanitized?
Every time after use
If a food handler has a sore throat and fever, what should they do before handling food?
Stay home or report to the manager
What is the safe internal cooking temperature for ground beef?
160°F or 71°C
How long can frozen food be safely stored in a freezer at 0°F (-18°C)?
Indefinitely as long as it remains at 0°F
What are the two primary sources of food-borne illnesses?
Bacteria and Viruses
What is the process of reducing the number of pathogens on a surface using heat or chemicals?
Sanitizing
What should a food handler do if they have cuts or burns on their hands or arms?
Cover them with a waterproof bandage or glove
What is the danger zone for bacterial growth in food?
41°F to 135°F or 5°C to 57°C
How should dry food products be stored to ensure quality and safety?
In a cool, dry place, away from sunlight
Which bacteria is often associated with ready-to-eat foods, like deli meats?
Listeria
What does HACCP stand for, and what is its purpose in food safety?
Hazard Analysis Critical Control Point, a system used to identify and prevent potential food safety hazards
Which of the following is the best way to prevent the spread of Norovirus?
Wash hands frequently
What should be done to food after it has been cooked?
Keep it at a safe temperature or cool it down to below 41°F or 5°C
At what temperature should a refrigerator be maintained to ensure food safety?
40°F or 4°C
What is the temperature range in which bacteria grow most rapidly?
41°F to 135°F or 5°C to 57°C
How long should a food employee wash their hands and forearms for optimal sanitation?
At least 20 Seconds
Which of the following is a sign of a potentially infected food worker?
Open wound on the hand
How quickly should food be cooled from 135°F to 70°F (57°C to 21°C)
Within 2 hours
What is the correct way to label food that is being stored for later use?
Include the date the food was prepared or stored