Foodborne Illnesses
This pathogen is most commonly linked with undercooked ground beef and contaminated produce
What is E. coli?
This is the temperature range where foodborne bacteria multiply the fastest.
What is the Temperature Danger Zone (41°F to 135°F or 5°C to 57°C)?
This is the minimum height (in inches) that food items should be stored above the floor to prevent contamination.
What is 6 inches?
When your body defenses overreacts to a particular substances.
What is food allergies?
The first thing food handlers should do after using the restroom is this.
What is wash their hands?
The most common foodborne illness caused by poor personal hygiene, such as failing to wash hands after using the restroom.
What is Norovirus?
This is the minimum internal cooking temperature for ground beef.
What is 155°F (158°C)?
This tool is commonly used to test the concentration of sanitizer in water.
What is a test strip?
When your body has difficulty digesting certain foods.
What is food intolerance?
This type of jewelry is not allowed for food handlers to wear while working.
What is rings (except for plain band rings) or bracelets?
Examples of good fungus in foods
What is mold or yeast?
Food must be held at this minimum temperature to ensure it is safe to eat during a hot holding.
What is 135°F (57°C)?
Before sanitizing, this must be done to surfaces and equipment.
What is cleaning?
Severe allergic reaction
What is anaphylaxis?
Food handlers should wash their hands for at least this many seconds.
What is 20 seconds?
The best way to prevent foodborne illnesses caused by this bacteria is by cooking poultry to a minimum of 165°F (74°C).
What is Salmonella?
The correct way to thaw food safely is by placing it in this.
What is the refrigerator, under cold running water, or in the microwave?
The correct order for washing dishes is: wash, rinse, sanitize, and _______.
What is air dry?
Peanuts are considered this
What is a legume?
If a food handler is ill with vomiting, diarrhea, or jaundice, they should be excluded from work until they are symptom-free for this amount of time.
What is at least 24 hours?
This bacteria grows in the temperature danger zone and is associated with improperly canned or preserved foods.
What is Clostridium botulinum?
The process of cooling food should bring it down to 70°F (21°C) within this number of hours.
What is 2 hours?
This chemical is commonly used for sanitizing food-contact surfaces.
What is chlorine, iodine, or quaternary ammonium?
When the immune system attacks the villi.
What is Celiac Disease?
This is the recommended method for hand washing.
What is scrub hands and forearms with soap and water for at least 20 seconds?