Safe Food
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
What grow well between temperatures 41 f to 135 f?
What is bacteria
The BIG 8 are dangerous to people with what conditions?
What must foodhandlers to after touching their hair, face, or body?
What is washing their hands
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
These 4 categories of people are at higher risk for food-borne illness: Elderly, People with wakened immune systems, young children, and?
What are pregnant women?
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is chemical contamination
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
This method of organization ensures the oldest products are used first.
What is the First in First out method (FIFO)
The three categories of food safety hazards are biological, physical, and
What is Chemical
While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?
What is Shiga Toxin-producing E. coil
Itching and tightening of the throat are symptoms of what?
What is an allergic reaction?
What piece of jewerly can be worn by a foodhandler?
What is plain band ring
This temperature range is referred to as the temperature danger zone.
What is 41 degrees F to 135 degrees F
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
Covering wounds can help prevent the spread of which pathogen?
What is Staphylococcus aureus
An example of this type of contamination would be lettuce cut on the same cutting board as raw chicken.
What is cross contamination
When can you use hand sanitizer?
At what temperature do foodborne pathogens grow most quickly?
What is between 70 F and 125 F
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
An example of this contamination would be preparing shellfish in the same fryer oil as french fries.
What is cross contact
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
Where should raw meats be placed within the refrigerator?
What is the bottom shelf