Foodborne Illnesses and Hazards
True or False - Serving food requires intentional plans and procedures to protect food from foodborne illness. Food service managers and employees must remain diligent despite various food safety challenges, address risks and protect food from contaminants.
True
True or False - According to the FDA, there is a cure for food allergies.
False
True or False - TCS foods are more susceptible to bacteria growth because of moisture content, protein and other nutrients.
True
Name a biological hazard.
Answers will vary.
Name a physical hazard.
Answers will vary.
True or False - All foodborne illnesses have the same symptoms.
False
True or False - A medical diagnosis is needed to identify food allergies.
True
Which of the following is NOT considered TCS foods.
Cheese
Milk
Sour cream
Whole shell eggs
Whole shell eggs
Thermometers must be placed into the ____________ part of the food item in order to get an accurate reading.
thickest
A put together salad is what type of food?
TCS
What is cross contamination?
refers to allowing pathogens to transfer from one surface or one food to another
What was declared as the ninth major allergen?
sesame
Foods which remain in the danger zone for _______ or more hours must be thrown out.
4
The items on a charcuterie board would be considered what type of food?
Ready-to-eat
True or False - Food contamination is always accidental.
False
What is the range for the temperature danger zone?
41-135 degrees Fahrenheit
What is anaphylaxis?
swelling of the throat and larynx
What does it mean to calibrate a thermometer?
to adjust it to ensure accurate readings
Lydia is the kitchen manager for a large chain restaurant. She is writing food safety standard operating procedures to implement throughout the kitchen. Which of the following procedures would she NOT include on the list.
A. Communication expectations with front-of-the-house employees
B. Ensuring safe temperatures at all points in the flow of food
C. Expectations for maintaining proper personal hygiene
D. How to avoid cross-contamination
E. Procedures for cleaning and sanitizing
A
Serving food requires which of the following actions to keep food safe?
A. Developing and implementing intentional plans to protect food
B. Remaining diligent and overcoming food safety challenges
C. Protecting food from contaminants
D. All answer choices are correct
D
What are the five symptoms for severe foodborne illness?
1. bloody diarrhea
2. diarrhea lasting more than 3 days
3. fever over 102 degrees Fahrenheit
4. frequent vomiting
5. signs of dehydration
List the four specific populations that are more severely affected by foodborne illness.
1. Children under 5
2. Adults 65 and older
3. Pregnant women
4. People with weakened immune systems
What temperature range identifies the temperatures at which pathogens multiply even faster than the danger zone?
70-125 degrees Fahrenheit
How must digital thermometers be calibrated?
They must be sent to the manufacturer for calibration
What are the four safe ways to cool hot prepared food.
1. divide into smaller containers
2. cut into smaller pieces
3. use an ice water bath
4. use a blast or tumble chiller