Foodborne Illnesses
What is the most common cause of foodborne illness in the United States?
Norovirus
At what minimum internal temperature should chicken be cooked to ensure it’s safe to eat?
165°F (74°C)
How long should you wash your hands for to ensure they are clean?
What is the difference between cleaning and sanitizing?
Cleaning removes dirt and food particles, while sanitizing reduces the number of harmful microorganisms to safe levels.
What is the correct order for storing raw foods in a refrigerator to prevent cross-contamination?
Raw seafood, raw whole meats, raw ground meats, raw poultry (top to bottom)
Which foodborne illness is commonly associated with undercooked poultry?
Salmonella
What is the temperature danger zone for food?
40°F to 140°F (4°C to 60°C)
When should food handlers wash their hands?
Before and after handling food, after using the restroom, after coughing or sneezing, after touching raw meat, etc.
What is the minimum concentration of chlorine bleach in water for effective sanitizing?
50-100 ppm (parts per million)
True or False: You should store cooked food above raw food in the fridge.
True
What are the symptoms of E. coli infection?
Diarrhea (often bloody), stomach cramps, nausea, and vomiting
Ground beef should be cooked to a minimum internal temperature of what?
160°F (71°C)
What should food handlers do if they have cuts or wounds on their hands?
Cover the cuts or wounds with a bandage and wear gloves when handling food.
What is the recommended procedure for cleaning and sanitizing food-contact surfaces?
First clean with soap and water to remove debris, then apply a sanitizer and allow it to air dry.
What is cross-contamination?
How should produce be stored to prevent cross-contamination with raw meat?
Which foodborne pathogen can cause a serious illness called "botulism" if food is improperly canned or stored at too high a temperature?
Clostridium botulinum
What is the correct temperature to hold hot food at during service?
135°F (57°C) or higher
True or False: You should use hand sanitizer instead of washing your hands with soap and water.
False — hand sanitizer can be used in addition to, but not as a replacement for, handwashing.
How often should food contact surfaces be sanitized?
At least every 4 hours, or more frequently if contaminated
How should produce be stored to prevent cross-contamination with raw meat?
Produce should be stored on separate shelves or in containers that don’t touch raw meat.
What is the incubation period for the symptoms of Listeria monocytogenes?
It can range from 3 days to 70 days after consuming contaminated food
What temperature should refrigerated food be kept at to prevent bacterial growth?
40°F (4°C) or lower
What should food handlers do if they are sick with symptoms like vomiting, diarrhea, or a fever?
Stay home and avoid working with food until they are symptom-free for at least 24 hours
What are the three steps in the "cleaning and sanitizing" process?
1) Clean, 2) Rinse, 3) Sanitize
Which tool can help prevent cross-contamination when handling both raw meat and ready-to-eat foods?
Using separate cutting boards for raw meats and ready-to-eat foods.