Food Allergies
____________ IS A SEVERE ALLERGIC REACTION AND IT IS ALWAYS CONSIDERED AN EMERGENCY
ANAPHYLACTIC SHOCK
KITCHEN EQUIPMENT SHOULD BE MAINTAINED, CLEAN, AND FREE OF FOOD PARTICLES TO PREVENT ________________________
CROSS-CONTAMINATION
TRUE OR FALSE: GLOVES ARE A REPLACEMENT FOR EFFECTIVE HANDWASHING OR GOOD PERSONAL HYGIENE
FALSE
THE RANGE OF TEMPERATURES BETWEEN 41° AND 135 °F IS CALLED THIS
THE TEMPERATURE DANGER ZONE
OR
DANGER ZONE
NAME 3 COMMON SYMPTOMS ASSOCIATED WITH FOODBORNE ILLNESSES
FEVER, NAUSEA/VOMITING, DEHYDRATION, UPSET STOMACH, DIARRHEA, ABDOMINAL CRAMPS
FACT (TRUE) OR MYTH (FALSE)?
PEANUT ALLERGY IS THE MOST DANGEROUS FOOD ALLERGY.
MYTH (FALSE)
NO SINGLE FOOD ALLERGY POSES A GREATER THREAT THAN ANOTHER.
WHAT TYPE OF FOODS SHOULD BE STORED ON THE TOP SHELF ABOVE RAW FOODS OR IN A SEPARATE SECTION OF THE COOLER?
RTE (READY TO EAT)
WHAT ARE THE 3 TYPES OF FOOD SAFETY HAZARDS?
BIOLOGICAL, CHEMICAL, PHYSICAL
ACCORDING TO THE USDA, THE MINIMUM SAFE TEMPERATURE FOR GROUND MEAT IS
160 DEGREES F
WHAT IS CONSIDERED A FOODBORNE ILLNESS OUTBREAK?
WHEN 2 OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD
THE FDA REQUIRES LABELING FOR NINE COMMON ALLERGENS. IN 2023, THEY ADDED THE NEWEST ALLERGEN. WHAT IS IT?
SESAME
FOOD STORAGE AREAS: ALL ITEMS SHOULD BE ____ INCHES FROM WALLS AND FLOORS AND ____ INCHES FROM THE CEILING.
6"
18"
WHAT ARE THE 3 MAIN TYPES OF CROSS CONTAMINATION?
FOOD TO FOOD
EQUIPMENT TO FOOD
PEOPLE TO FOOD
165 °F IS THE MINIMUM INTERNAL TEMPERATURE FOR?
POULTRY, PREVIOUSLY COOKED FOODS, STUFFED FOODS
NAME TWO SYMPTOMS THAT REQUIRE A MANAGER TO EXCLUDE A FOOD SERVICE WORKER FROM WORKING WITH FOOD
VOMITING AND DIARRHEA
ACCORDING TO FOOD ALLERGY RESEARCH AND EDUCATION (FARE), HOW MANY PEOPLE IN THE UNITED STATES HAVE FOOD ALLERGIES?
33 MILLION
WHEN STORING FOODS, _________ AND ________ SHOULD BE WRAPPED SECURELY TO PREVENT JUICES FROM GETTING ONTO OTHER FOODS.
RAW MEAT AND POULTRY
NAME 3 KEY TIMES TO WASH YOUR HANDS.
BEFORE, DURING, & AFTER PREPARING FOODS
BLOWING NOSE, COUGHING, SNEEZING
USING THE BATHROOM
TOUCHING THE GARBAGE
THE SAFE INTERNAL TEMPERATURE FOR REHEATING PREVIOUSLY COOKED FOODS OR LEFTOVERS IS
165 DEGREES F
THIS BACTERIA IS KNOWN TO GROW WELL IN TEMPERATURES BELOW 41°F AND IS COMMONLY ASSOCIATED WITH DELI MEATS
LISTERIA
NAME THE TOP 9 COMMON ALLERGENS
MILK, EGGS, FISH, SHELLFISH, TREE NUTS, PEANUTS, WHEAT, SOY, SESAME
DISHWASHERS THAT RELY ON CHEMICALS TO SANITIZE SHOULD REACH A MINIMUM OF WHAT TEMPERATURE?
120 DEGREES F
WHAT ARE THE 6 FACTORS FOR BACTERIA GROWTH?
(HINT: FATTOM)
FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE
BASED ON THE 2022 FOOD CODE, THESE ARE THE TWO STEPS TO COOLING FOODS PROPERLY
STAGE 1: COOL FOOD FROM 135oF TO 70oF (57oC TO 21oC) IN 2 HOURS
STAGE 2: COOL FOOD FROM 70oF TO 41oF (21oC TO 5oC) IN 4 HOURS
ACCORDING TO THE CDC, HOW MANY PEOPLE GET SICK FROM FOODBORNE DISEASES EACH YEAR?
A. 30 MILLION
B. 76 MILLION
C. 48 MILLION
D. 65 MILLION
C. 48 MILLION