Foodborne Illness
What is the most common symptom of foodborne illness?
Diarrhea
What is the required lighting intensity for food preparation areas?
50 foot-candles
Name one sign of a rodent infestation.
Droppings
What does HACCP stand for?
Hazard Analysis Critical Control Point
What should be checked first when receiving a food delivery?
The temperature of refrigerated items.
Name a foodborne pathogen commonly associated with poultry.
Salmonella
What is the purpose of a three-compartment sink?
To wash, rinse, and sanitize dishes.
Why are pests a concern in food establishments?
They can contaminate food and surfaces with pathogens
What is a critical control point (CCP)?
A step where control can be applied to prevent or eliminate a food safety hazard.
How should dry goods be stored?
In a cool, dry, and well-ventilated area.
What is the incubation period for most foodborne illnesses?
1 to 3 days
What materials should food-contact surfaces be made of?
Non-absorbent, smooth, and easily cleanable materials.
What should be done if pests are spotted?
Contact a licensed pest control operator.
How often should a food safety management system be reviewed?
Regularly, and whenever there are significant changes to the process.
What is the FIFO method?
First In, First Out – use older stock before new stock.
How can foodborne illnesses be prevented?
Proper cooking, cleaning, and avoiding cross-contamination
What is the minimum distance equipment should be from the floor?
6 inches (15 cm)
How can pests be prevented from entering a facility?
Sealing gaps, proper waste management, and regular inspections.
What is the purpose of a food safety management system?
To identify and control food safety hazards.
How should potentially hazardous foods be stored?
At 41°F (5°C) or below for refrigerated items and 135°F (57°C) or above for hot items.
What are the Big Six pathogens?
Shigella, Salmonella Typhi, nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus.
How should dishwashers be maintained?
Regular cleaning and checking of temperatures and sanitizing solution levels.
What is integrated pest management (IPM)?
A systematic approach to managing pests using various control methods.
What is a flow diagram in HACCP?
A visual representation of the sequence of steps in a food process.
What is the proper temperature for storing frozen foods?
0°F (-18°C) or lower.