Food Safety Hazards
Microorganisms like bacteria, viruses, parasites, and fungi fall into this primary category of food hazards.
What are biological hazards?
The entire handwashing process, from wetting hands with warm water to drying, should take at least this many total seconds.
What is 20 seconds?
Food handlers must remove this item of clothing before leaving the food preparation area, such as when taking out trash or using the restroom
What is an apron?
Food handlers experiencing these two primary digestive symptoms must be immediately excluded from the operation.
What is vomiting and diarrhea?
The full term represented by the food safety acronym TCS?
What is Time Temperature Control for safety?
Metal shavings, staples, glass, dirt, and bandages dropped into food are examples of this hazard type.
What are physical hazards?
Food handlers must vigorously scrub their hands, forearms, under fingernails, and between fingers for this duration during handwashing.
What is 10-15 seconds?
The only piece of jewelry food handlers are typically allowed to wear on their hands or arms while preparing food.
What is a plain ring/solid metal band?
A yellowing of the skin and eyes that indicates a liver condition and requires immediate exclusion and health department reporting.
What is jaundice?
Fresh produced like melons, tomatoes or leafy greens become TCS foods only after undergoing this action.
What is cutting, slicing or chopping?
Leaving raw chicken breasts out on a prep table at room temperature to thaw is an example of this unsafe practice.
What is time temperature abuse?
To prevent recontaminating clean hands, food handlers should use this item to turn off the faucet and open the restroom door handle.
What is a single-use paper?
A wound or cut on a food handler's finger must be covered with an impermeable bandage or finger cot AND this item.
What is a single use glove?
A food handler with a sore throat and fever who works in a facility serving a high-risk population must receive this work status.
What is excluded from the operation?
Food items that can be consumed without any further washing, cooking, or preparation.
What are Ready to Eat foods?
Using the same unwashed cutting board to slice raw poultry and then cut salad tomatoes causes this food safety hazard.
What is cross contamination?
Handwashing must take place exclusively at this dedicated fixture, never in a food preparation, service, or dishwashing sink.
What is a designated hand-washing sink?
Single-use gloves must be changed when torn, when switching tasks, after an interruption, or after this maximum continuous hours on the same task.
What is 4 hours?
After being excluded for vomiting or diarrhea, a worker must be symptom-free for at least this long before returning without a medical note.
What is 24 hours?
Untreated garlic-in-oil mixtures are classified as TCS foods because they support the growth of this type of bacteria.
What are anaerobic bacteria (e.g., Clostridium botulinum)?
Transferring pathogens from a worker's body to food is known as this practice, which is the #1 cause of foodborne-illness outbreaks.
What is poor personal hygiene?
You must complete this action immediately before putting on a pair of single-use gloves at the start of a task.
What is washing your hands?
Eating, drinking, smoking, or chewing gum/tobacco is restricted to these designated facility areas.
What are designated non-prep/ break areas?
Food handlers must immediately report all personal illnesses and symptoms to this individual before starting work.
Who is the manager/supervisor?
Heating alters the moisture and structure of plant foods like rice, beans, or potatoes, causing them to fall under this classification after cooking.
What are TCS foods?