1
What are most foodborne illnesses caused by?
contaminants
Foodborne illnesses are a greater risk to people with impaired __?___.
immune systems
What kitchen tool is used to check food temperatures?
thermometer
Who is most susceptible to poisonings?
children
When can food become contaminated?
from the farm to the table
Separate cooked and ready to eat foods from raw food to prevent ___?___.
cross-contamination
What should you do immediately when treating a burn?
place it in cold water
When storing foods for emergencies, what type of items should be chosen?
nonperishable
At what temperature should HOT foods be held?
140 F
At what temperature should COLD foods be stored?
40 F
Where do most reported foodborne illnesses occur?
foodservice establishments
Name one way to prevent choking.
1. chew food thoroughly
2. avoid talking and laughing with a mouth full
3. do not give young children small, round pieces of food
List 2 symptoms of bacterial foodborne illnesses.
1.abdominal cramps
2. diarrhea
3. fever
4. vomitting
List 2 ways to practice good sanitation.
1. clean and sanitize surfaces
2. wash hands
3. practice good hygiene
4. maintain a clean work area
To treat a cut, what should be done to stop the bleeding?
apply firm pressure
If someone receives an electric shock, what should you do immediately?
cut off power source
Name 3 foods that can often be contaminated.
1. raw/undercooked meat
2. poultry
3. fish
4. shellfish
5. eggs
6. unpasterized milk
Name two causes of foodborne illness other than bacteria.
1. parasites
2. protozoa
3. viruses
4. natural toxins
Name the 4 basic steps for the food safety guidelines.
1. Clean
2. Separate
3. Cook
4. Chill
What technique should be used when using a fire extinguisher?
P.A.S.S.