Food Allergens
What is a food allergy?
This is the proper way to clean your hands before handling food
What is washing hands with soap and running water?
According to our class notes, this is the temperature danger zone.
What is 41°F–135°F?
This process removes visible food, dirt, and debris from a surface.
What is cleaning?
You drop a clean spoon on the floor during lab. What should you do?
What is get a clean replacement and properly clean and sanitize the dropped utensil before reuse?
Name one major food allergen that may be found in baked goods
What are wheat, milk, eggs, sesame, soy, peanuts, or tree nuts?
After handling raw chicken, a student puts on new gloves without washing their hands. What did the student do wrong?
What is failing to wash hands before putting on new gloves?
This acronym describes food that requires time and temperature control for safety.
What is TCS food?
This process reduces pathogens on a properly cleaned food-contact surface to safe levels.
What is sanitizing?
You find a container of food in the refrigerator with no label or date. What should you do?
What is notify the person in charge and verify its identity and safety before deciding whether it can be used?
This occurs when an allergen is unintentionally transferred from one food or surface to another
What is cross-contact?
This type of microorganism can cause foodborne illness.
What is a pathogen?
This inventory method means using older products before newer ones.
What is FIFO, or First In, First Out?
This tool checks whether a chemical sanitizer is at the correct concentration.
What is a test kit?
A student cuts raw chicken and then slices tomatoes on the same cutting board without cleaning and sanitizing it. Identify the hazard.
What is cross-contamination from raw poultry to ready-to-eat food?
A customer with a peanut allergy orders food. What should you do if you are unsure whether a sauce contains peanuts?
What is check the ingredient information and ask the appropriate supervisor rather than guess?
A food handler has vomiting and diarrhea before their shift. What should they do?
What is report the illness to the person in charge and stay away from food handling as required by food safety rules?
In a refrigerator, raw poultry should generally be stored below ready-to-eat food to prevent this problem.
What is cross-contamination?
Why must a sanitizer remain on a surface for the required amount of time?
What is to allow the sanitizer to work effectively?
A refrigerated TCS food is measured at 50°F during routine storage. What should the food handler do?
What is notify the person in charge, verify the temperature, and follow food safety corrective-action procedures?
A student uses a knife to spread peanut butter, wipes it with a towel, and then uses it to prepare an allergy-safe sandwich. What is wrong>
What is the risk of cross-contact because wiping the knife does not properly remove the allergen?
A food handler washes their hands, then touches their phone and immediately begins assembling ready-to-eat sandwiches. What should happen next?
What is wash their hands again before handling food?
A student checks a chicken sandwich's temperature by touching the outside of the bread with a thermometer. Why is this not a reliable safety check?
What is that it does not measure the internal temperature of the chicken?
A student sprays sanitizer onto a greasy counter without cleaning it first. What should they have done?
What is clean the surface first, then rinse if required by the product directions, and sanitize?
A customer reports difficulty breathing after eating a meal and says they have a food allergy. What is the priority response?
What is activate emergency procedures, call 911, and follow the establishment's emergency plan?