Allergy Sufferer
A food handler has used a cutting board to prepare raw fish. What should they do before preparing an allergen-free meal?
Clean and sanitize the prep area
Which is the FINAL step in cleaning and sanitizing a prep table?
Allowing the surface to air dry
What practice should be used to prevent seafood toxins from causing foodborne illness?
Purchasing Food from approved, reputable suppliers
Name the groups that has a higher risk of contracting a foodborne illness?
Elderly, Kids, Pregnant Women, People with Cancer/HIV
What does the T stand for in the FDA's ALERT tool?
Threat
Individuals with an egg allergy should avoid eggs from what sources?
Chicken
Goose
Ducks
Which action should a food handler take immediately after cutting raw meat on a cutting board?
Clean and sanitize the board
When pathogenic bacteria are transferred from one surface to another, what is it called?
Cross-Contamination
What is the MAIN reason to preventing access of birds into a food operation?
They can carry harmful bacteria
What does MSDS stand for in foodservice?
Material Safety Data Sheets
Which are typical sysmptoms of anaphylaxis?
Blotchy red rash (hives)
Collapse and unconsciousness
Swelling of the tongue, throat and mouth
For ease of cleaning floors, walls and ceilings they should be designed like what to be safe?
Smooth, Non-Absorbent, Durable
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct handwashing
You take the temperature of a cheese sauce, record it and then wipe the temperature probe with a clean sanitized towel. You then check a chicken breast. Was the process safe?
Yes, the thermometer was wiped clean between product checks
What does FAT TOM stand for?
Food, Acidity, Temperature, Time, Oxygen, and Moisture
Soy is often a hidden ingredient in which of the following?
Burgers/Pizza/Pasta or Cooking Oils?
Cooking Oils
Food waste containers (Trash Can) in the kitchen should be what?
A container with a tight-fitting lid to manage odors and pests, and a smooth, easy-to-clean surface
Temperature Danger Zone
What is the MAIN reason for installing good quality lighting in a food preparation area?
It allows for safer staff working conditions, clear visibility and cleaning
In the industry FDA stands for?
Food and Drug Administration
What are the 9 allergen hazards?
Wheat, Eggs, Fish, Tree Nuts, Shellfish, Soy, Peanuts, Milk and Sesame
What does hand antiseptics (sometimes called Hand Sanitizer Solution) provide?
Hand antiseptics provide an added protection against bacteria when used after hot water and hand soap
These pathogens are considered what?
Bacteria, Viruses, Parasites, Toxins, or Chemicals
Foodborne illness
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41?
4 hours
What does USDA stand for and what do they regulate and inspect?
United States Department of Agriculture and they regulate and inspect meat, poultry and eggs