Show:
Control the Bug
Handle with Care
The Food Made Me Sick
Dressed for the part
Bacteria!
100
What is a pathogen.
Harmful or illness-causing microorganism.
100
Name four times when food handlers should wash their hands (other than at the start of a shift)
after using the restroom, touching face, hair, body, clothing or aprons, sneezing, coughing or using a tissue, eating drinking, smoking or chewing gum, handling chemicals, taking out garbage or busing dirty dishes, handling money, handling raw meat, poultry or seafood, handling animals, or touching contaminated surfaces.
100
What are the 4 catagories of high risk people most likely to have serious effects from a foodborne illness?
Infants/small children Elderly Pregnant women Those with weakend immune systems due to chronic illness.
100
What is the proper attire for working in a foodservice kitchen?
chef jacket long pants apron full foot coverage, low heel, non slip shoes hair contained under a hat.
100
What bacteria is associated with undercooked poultry and egg?
Salmonella
200
What are the two factors that you can control to reduce the growth of pathogens? (2 most important measures in foodservice)
Time and Temperature
200
Describe the 6 steps of handwashing.
wet hands, apply soap, lather-scrub for 10-15 seconds, rinse hands, dry with single use towels and turn water off with single use towels.
200
After how many people, with the same symptoms after eating the same food at the same location would a foodborne illness be declared?
2 or more.
200
What are the requirements for proper hand care when working in foodservice?
short, neatly trimmed nails no fake nails no nailpolish
200
What bacteria is associated with uncooked ground beef?
e.coli.
300
True or False: Cooking destroys viruses?
False. Normal cooking temperatures do not destroy viruses.
300
What must a foodhandler do before putting on single use gloves?
Wash your hands.
300
Name the 3 types of hazards (contaminations) that contaminate food
Biological Chemical Physical
300
Is any jewlery allowed when working in foodservice?
yes, a plain wedding band on your finger.
300
What bacteria is associated with dented cans?
Botulism
400
Salmonella Typhi is most often linked with which type of food?
RTE and beverages.
400
What is the correct way to care for an infected wound on a foodhandler's finger?
What is Cover wound with a impermeable cover (bandage) and put on a single use glove.
400
What are the 4 types of biological hazards?
Bacteria Viruses Parasites fungi
400
What are the requirements for the length of pants worn in foodservice?
Worn at the natural waist, no sagging, pant legs can not touch the floor.
400
What bacteria is associated with time and temperature abused foods?
Clostridium Perfringens
500
Wat are two actions you can take to prevent the spread of viruses?
Quickly remove and clean up vomit. Purchase shellfish from approved, reputable suppliers. Practice good personal hygiene.
500
How should a manager respond to a foodhandler who has vomiting, diarrhea, or janudice?
Excluden the foodhandler from the operation.
500
A restaurant served roasted chicken as one of it's main entrees. You ate it, but began to feel queezy and having stomach cramps 3 hours later. What bacteria have you most likey contracted from the chicken and why?
Salmonella becuse it was most likey not cooked to the proper internal temperature of 165 degres to destroy the bacteria.
500
True or False: When working in a foodservice operation it is o.k. to wipe your hands on your apron to clean them or to dry them off?
False. Wiping your hands on your apron can cause cross contamination and the growth of bacteria.
500
What bacteria is associated with deli meats, unpasteurized milk and raw meats?
Listeria.