Bell Ringer Questions
The best way to dry a clean dish/pot?
What is to air dry.
What are the 3 major contaminants?
Chemical, Physical, & Biological
The most common symptoms of a foodborne illness are diarrhea, vomiting, fever, nausea, abdominal cramps, and?
Jaundice
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
Chemical
What does RTE stand for?
Ready to Eat
RTE/TCS food must be labeled if held more than how many hours?
24 hours
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
Poor Cleaning & Sanitizing
Which pathogen is commonly linked with eggs?
Nontyphoidial Salmonella
Chemicals must be stored in?
There original containers
What TCS stands for?
Temperature Controlled Safety
HACCP is a plan that tracks the flow of.
Food
The five common risk factors that can lead to foodborne illness are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and
Practicing poor personal hygiene.
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
Time
A chef uses paint brushes purchased at the local hardware store to baste food. Why is this a mistake?
The brushes are not approved for use with food.
What is a carrier?
Someone who carries pathogens without getting sick
What is the 2 step cooling process.
135 - 70 in 2 hours
70 - 41 in 4 hours
What is a foodborne-illness outbreak?
When two or more people report the same symptoms from eating the same food.
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea after eating the raw oysters. What pathogen probably caused the illness?
Norovirus
To prevent the deliberate contamination of food, a manager should know?
Whom to contact about suspicious activity.
What should the temperature of the water be when washing hands?
Hot.
Foods that are certified organic are grown without what?
Pestisides, Chemicals, & Fertilizers
Raw hamburger patties are stored in a sealed carton at room temperature next to the grill. What is the main risk that could cause a foodborne illness?
Time-temperature abuse
What is the most important way to prevent foodborne illnesses caused by viruses?
Good Personal Hygiene
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it.
After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?
She did not let the sanitizer dry.