What Is a Foodborne Illness?
Disease transmitted to people by food
What is a foodborne illness
A key factor in preventing foodborne illnesses
What is personal hygiene
Steps that an operation takes to buy, store, prepare, cook, and serve food
What is the flow of food
Doesn't kill pathogens
What is freezing
An approved food source ________ has been inspected and meets all local, state, and federal laws.
What is supplier
The body's defense against illness
What is the immune system
The most important part of personal hygiene.
What is handwashing
Most foodborne illnesses happen because when TCS foods have been____________
What is time-temperature abused
Critical for keeping food safe
What is cooking
Measures the temperatures of food and equipment surfaces
What is infrared thermometers
The nation's leading science-based, data-driven, service organization that protects the public's health.
What is the Centers for Disease Control and Prevention
A ______________ must be created to prevent food handlers from contaminating food.
What is a personal hygiene policy
41 degrees to 135 degrees
What is the temperature danger zone
Temperature leftovers should be held for service
What is 165 degrees
Milk and dairy products must be received at ____
________ is divided into three categories: biological, chemical, and physical.
What is hazard
____________ carries pathogens that can cause foodborne illnesses
What is dirty clothing
Can check temperatures from 0 degrees to 220 degrees
What is a bimetallic stemmed thermometer
The biggest threat to food that is ready to be served
What is contamination
Responsible for writing the Food Codes which recommends specific food safety regulations for restaurants and foodservice industries.
What is The Food and Drug Administration (FDA)
Six conditions for pathogens to grow
Using ____________ to handle ready-to-eat food can increase the risk of contamination.
What is bare hands
Rotating food in storage to use the oldest inventory first
What is the first-in, first-out (FIFO) method
Has the greatest risk of time-temperature abuse and contamination
What is off-site
Should handle ready-to-eat food with tongs, deli sheets, or gloves
What is kitchen staff