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Keeping Food Safe
Micro-world
Contamination, Food Allergens and Illness
The Safe Food Handler
Food Safety Mgt Systems
100

A food-borne illness is considered an outbreak

What is when two or more people report the same illness from eating the same food?
100

The most basic characteristic of a virus

What is requires a living host to grow?

100
A diner becomes ill with vomiting and diarrhea within minutes of eating. The contamination that is likely the cause

What is Biological? 

100

Minimum time that a food handler must actively scrub their hands

What is 10 seconds?

100

The acronym HACCP

What is Hazard Analysis Critical Control Points for safety?

200

The organization that makes recommendations for food safety regulation in the food industry

Who is the Food and Drug Administration (FDA)

200

Temperature range within the danger zone in which bacteria grow the quickest

What is 70F-125F?

200

A customer experiencing swollen lips while eating their meal

What is an allergic reaction?

200

Corrective action when a foodhandler touches their clothing when preparing salad

What is was their hands and put on new gloves?

200

A group of practices and procedures intended to prevent foodborne illness

What is a food safety management system?

300
Contaminant that poses the greatest threat to food safety

What are pathogens?

300

Vacuum-packed food are not considered safe from bacteria growth due to 

What is bacteria growth can occur without oxygen
300
When delivering food to a guest with an allergen

What is deliver the allergen plate first and separate. 

300

In the handwashing process, hand antiseptics should be applied

What is after washing hands?

300

When a manager receives multiple complaints of foodborne illness they will contact

Who is the regulatory authority/health department?

400

The three potential hazards to food are

What are biological, physical and chemical?
400

The pH in which bacteria grow best

What is neutral to slightly acidic (7)

400

Transfer of allergens from food or food-contact surfaces to the food served to an allergic guest

What is cross-contact?

400

Someone who is infected without getting sick

What is a carrier?
400

The three components of active managerial control include identifying risks, training and 

What is corrective action?

500

Prepping raw meat and then lettuce on the same cutting board

What is cross-contamination

500
Jaundice occurs when this foodborne illness is contracted

What is Hepatitis A?

500
"Big Nine" allergens

What is Wheat, Dairy, Fish, Shellfish/Crustaceans, Peanuts, Tree Nuts, Soy, Eggs, Sesame 

500

Foodhandlers fingernails

What is short and unpolished? 

500

The purpose of a food safety management system

What is to prevent foodborne illness (by controlling the hazards throughout the flow of food)?