Show:
Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
Flow of Food An Introduction
100
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
100
What grows 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 do 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
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200

Cooking tomato sauce in a copper pot can cause which foodborne illness?

What is Toxic-metal poisoning

200

What should food handlers do after prepping food and before using the restrooms?

What is taking off your apron

200

name a practice that can prevent cross contamination while prepping food. 

good hygiene

colored cutting boards

buying prepared food

300

The three categories of food safety hazards are biological, physical, and

What is Chemical

300
While commonly linked to contaminated groujd beef, what pathogen has also been linked with contaminated produce?
What is Shiga Toxin-producing E. coil
300

Itching and tightening of the throat are symptoms of what?

What is food allergy

300

What piece of jewerly can be worn by a foodhandler?

What is plain band ring

300

Infrared thermometers should be used to measure the

What is surfact temperature of a grill

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

Jaundice

A yellowing of the skin and eyes

400

To prevent food allergens from being transferred to food,

What is cleaning and sanitize utesnils before use.

400

When should hand antiseptics be used?

What is after washing hands

400

At what temperature do foodborne pathogens grow most quickly?

What is between 70 F and 125 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

what are 3 symptoms common only to allergic reaction?

wheezing/shortness of breath

swelling

hives/rash

500

When should foodhandlers who wear gloves wash their hands?

What is before putting on your gloves

500

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

What is Immersion probe