Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
Smorgasbord
100
Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are ill
Who are people at high risk for foodborne illness?
100
What grow well between temperatures 41 f to 135 f (5C to 57 C)
What is foodborne pathogens
100
Eggs and peanuts are dangerous for people with which condition?
What is food allergies
100
What must foodhandlers to after touching their hair, face, or body?
What is washing your hands
100
A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
What is it must be washed, rinsed, and sanitized
200
Their immune systems have weakened with age.
What is elderly people at higher risk for foodborne illnesses?
200
What is the conditions is necessary for viruses to survive and reproduce?
What is needs a living cell to reproduce?
200
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is Toxic-metal poisoning
200
Why must a cook/chef know the ingredients used
What is to help answer question about food allergies
200
Which of these practices can help prevent cross-contaminatiion?
What is Using a designated cutting board when prepping meat
300
The three categories of food safety hazards are biological, physical, and
What is Chemical
300
A foodborne illness often caused by contaminated chicken and eggs is
What is salmonellosis
300
Itching and tightening of the throat are symptoms of what?
What is food allergy
300
A food handler should store chemicals away from food, utensils, ?and equipment to prevent
What is chemical contaminants/ toxin
300
TDZ 135F - 41F degrees
What is temperature danger zone?
400
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
What is 2
400
Covering wounds can help prevent the spread of which pathogen?
What is Staphylococcus aureus
400
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utesnils before use.
400
When should you use hand sanitizer before or after washing your hands
What is after washing hands
400
At what temperature do foodborne pathogens grow most quickly?
What is between 41 F and 135 F (21C and 52 C)
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
500
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
500
To survive, parasites require
What is a host
500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500
FAT TOM is an acronym that stands for
What is conditions that favor the growth of most foodborne microorganisms:Food, Acidity, Temperature, Time, O2, Moisture
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