🦠 FOODBORNE ILLNESS
What is the most important way to prevent a foodborne illness from viruses?
practicing good personal hygiene
What is the temperature danger zone?
41°F–135°F
What is the first thing a food handler should do when arriving to work?
wash their hands
Which practice can help prevent cross-contamination?
washing hands after handling raw meat
A supplier must be what?
approved and reputable
What type of contaminant is a piece of metal shavings in food?
physical contaminant
Which food item requires time and temperature control for safety?
What is cheese
How long should you scrub your hands and arms during handwashing?
20 seconds
Which food should be stored on the top shelf of a cooler?
ready-to-eat food
When receiving a delivery of frozen food, what should you check for?
signs of thawing and refreezing
Which food is most likely to cause a foodborne illness: raw carrots, sliced cucumbers, cooked rice, or baked potatoes?
cooked rice
Which thermometer is best for checking the temperature of a hamburger patty?
bimetallic stemmed thermometer
A food handler with a sore throat and fever should be what?
Sent home immediately
Which practice can prevent cross-contact?
using separate equipment for different food types
ROP food should be rejected if what?
R: Reduced
O: Oxygen
P: Packaging
the label is missing
What is an example of a biological contaminant?
Salmonella bacteria
What is the correct way to check the temperature of food?
inserting the thermometer into the thickest part
When should food handlers wash their hands?
All of the above — before wearing gloves, after handling money, and after using the restroom.
Which of these practices helps prevent cross-contamination?
washing hands after handling raw meat
How long must shellstock identification tags be kept on file?
90 days
Which pathogen is commonly linked to ready-to-eat food?
Norovirus
Food must be cooled from 135°F to 70°F within how many hours?
2 hours
What jewelry can be worn while handling food?
plain wedding band
What is the purpose of a food safety management system?
to identify and control food safety hazards
Who is responsible for identifying hazards in the flow of food?
manager