Foodborne Illness
What is Foodborne Illness?
Illness carried or transmitted to people food.
Ground meat should be cook on what degree?
155F
What is the first thing you should do before preparing food?
Wash your hands
How should you handle someone with a infected wound or boil that's not properly covered?
Restrict them from working with exposed food, utensils, and equipment.
What is a foodborne-illness outbreak?
When two or more people report the same illness from eating the same food.
The Freezer should be kept at what degree?
41F or lower
How long should someone wash their hands?
At least 20 seconds
How should you handle someone with a sore throat and fever?
(More than one part)
Restrict them from working, or exclude them from the operation if you primarily handle a high-risk population.
Why are preschool-age children at a higher risk for foodborne-illnesses?
They have not built up strong immune systems.
Which part of the meat should you put the thermometer to check internal temperature?
Thickest Part
What is the proper attire for someone working in the kitchen?
Hair pulled back or in a hat/hairnet, chef coat, close-toed non-slip shoes
How should you handle someone that has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth?
Restrict them from working with exposed food, utensils, and equipment.
What is an important measures for preventing foodborne illness?
Preventing cross-contimination
Meat, seafood, poultry, and eggs that you cook in a microwave oven must be cook to?
165F
What type of jewelry is allowed in the kitchen?
A plain band ring
How should you handle someone with at least one symptom from an infectious condition and for how long?
Ex: vomiting, diarrhea, jaundice
Exclude them from the operation.
Vomiting/Diarrhea: have no symptoms for at least 24 hours, or have a written release from a medical practitioner
Jaundice: Written release from a medical practitioner and approval from the regulatory authority
The 5 common risk factors that can lead to foodborne illness?
Failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and purchasing food from unsafe sources.
Fruit, vegetables, grains, and legumes that will be hot held for service should be cooked at what temperature?
135F
How often should you change your gloves?
How should you handle someone who is vomiting or has diarrhea and has been diagnosed with an illness caused by one of the following pathogens:
Norovirus, Shigella Spp., Nontyphoidal Salmonella, Shiga toxin-producing E. coli
(More than one part)
Exclude them from the operation and report the situation to the regulatory authority.