Food Borne Illness
In order to be called an outbreak what is the minimum amount of people who need to get sick?
2
Poor personal hygiene can transfer these microorganisms that cause illness, from your body to food?
Pathogens
What is the temperature range for the Temperature danger zone?
Double points: Tell me why this is important to keep foods out of?
41-135 F
Name 2 situations when food handlers can contaminate food?
Double the Answer Double the Points
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checmicals that remove food, dirt, rust, stains, mineral, and other deposits?
Cleaners (detergents, degreasers, delivers, abrasive cleaners)
Why are preschool aged children at a higher risk for food borne illness?
They have not built up an immune system
What re the court types of Pathogens?
Virus, bacteria, parasite, fungi
A food that requires no further handling or cooking
RTE (Ready-to-Eat)
How Long should you wash your hands for?
200 bonus points if your provide 3 examples when to?
20 second
......?
_________ can be used after a surface is cleaned. a chemical or heat method can be used. Let air dry.
Sanitizer
Provide 3 impacts food borne illness outbreaks have on a foodservice operation?
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This virus is one of leading causes of Foodborne Illness
Norovirus
A bottle of sanitizer is stored over the oven to use for cleaning after a shift. This is a form of ?
Chemical Hazard
How should we handle ready to eat foods? Wear and Use?
Single Use Gloves
Tongs
Wax Paper (Deli paper)
what is the minimum internal temperature to cook poultry to?
165F
Elderly people, preschool aged children, and people with compromised immune systems are considered this?
High Risk Population
Foods that are most vulnerable to pathogen growth are also referred to as?
TCS Foods- (TIME-Temperature Control for Safety)
A guest suddenly has a scratchy thought, when she looks down, the guest discovers that some bones are still left in her Salmon. What kind of contamination is this?
Physical
A food handler has vomiting, fever and diarrhea, what should the employee do about his shift?
Call out to Manager and Not be part of the operation
_______ is a grip to protect your non-cutting hand from being sliced while using. It also acts as a guid for the knife blade.
CLAW
Which regulatory agency would conduct lab investigations about a food borne outbreak?
CDC
This is the acronym for six conditions that bacteria grow best in?
Double Points if YOU name all 6
FAT TOM
When food items containing allergens come in contact with another food nd the proteins mix, is called?
cross-contact
Put These in order-
a. scrub hands and arms vigorously for 20 seconds
b. wet hands and arms with hot running water
c. Rinse hands and arms thoroughly under running water
d. Apply Soap
e. Dry hands and arms with a single-use paper towel
b, d, a, c, e
What is FIFO? Explain the method for using it. (3 Steps)
First In First Out
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