Show:
Food Borne Illness
Temperature
Sanitation
Food Handlers
Food Safety
100
What is an incident in which two or more people get the same illness after eating the same food?
food borne illness outbreak
100
What is the minimal internal temperature for poultry, stuffing, seafood, and pasta?
165 degrees for 15 seconds
100
What are the steps in a 3 compartment sink?
what is clean, rinse, and sanitize
100
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
100
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
What is The cook did not wash his hands and put on new gloves before slicing the buns.
200
What are 5 risk factors causing food-borne illnesses?
Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene
200
What is one way that food should NEVER be thawed?
at room temperature
200
What is the factor that does not affect the effectiveness of chemical sanitizers?
What is color
200
What piece of jewelry can be worn on a food handler's hand?
What is plain band ring
200
What is the thermometer that can read temperature without touching the item's surface?
What is infrared
300
What type of pathogen is hepatitis A?
virus
300
What is the first step in cooling TCS food?
cool food from 135 to 70 degrees within 2 hours
300
What is a hose connected to a running faucet that is left submerged in a bucket an example of?cross-connection
What is cross connection
300
When should food handlers who wear gloves wash their hands?
What is before putting on the gloves
300
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
What is ]up to the dimple in the thermometer stem
400
When must a food handler be excluded from the operation for which symptoms?
Jaundice, diarhea, and vomiting
400
What is the minimum internal temperature for ground meat, seafood, injected meat and eggs for hot held service?
155 for 15 seconds
400
What is the product you use to clean a grill backsplash with?
degreaser
400
What must be done to the cutting board when a food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables?
What is It must be washed, rinsed, and sanitized.
400
Milk can be received at 45 degrees F under what condition?
What is when it is cooled to 41 degrees F or lower in 4 hours.
500
Enterohemerrhagic and shiga toxin-producing E.coli are commonly linked with what type of food?
raw ground beef
500
What is a thermometer that is useful for checking large or thick food?
bimetallic stemmed thermometer
500
How often must a food contact surface be cleaned and sanitized when it is in constant use?
every 4 hours
500
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized.Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
What is Store the sanitizer bottle away from the prep area.
500
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packing. What is the problem that caused this?
What is time temperature abuse