Food Borne Illness
Biological, Chemical, and Physical Hazards
What are the three types of hazards that can contaminate food?
41°F to 135°F (5°C to 57°C).
What temperature range is known as the temperature danger zone?
Before starting work, after using the restroom, after touching their face or hair, after handling raw food, after taking out garbage,
after eating or drinking, and whenever their hands may have become contaminated.
When should food handlers wash their hands?
Hazard Analysis and Critical Control Points
What does HACCP stand for?
Hazard Analysis and Critical Control Points.
What does HACCP stand for?
An infection occurs when pathogens are consumed and grow in the body. An intoxication occurs when toxins produced by pathogens are consumed.
What is the difference between a foodborne infection and a foodborne intoxication?
165°F (74°C)
What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
At least 10–15 seconds of scrubbing, with the entire handwashing process taking about 20 seconds.
How long should food handlers scrub their hands with soap during handwashing?
A step where a hazard can be prevented, eliminated, or reduced to an acceptable level.
What is a critical control point, or CCP?
A step where a hazard can be prevented, eliminated, or reduced to an acceptable level.
What is a critical control point, or CCP?
Older Adults, young children, pregnant people, and people with weakened immune systems are high risk populations.
Which group is considered one of the most important high-risk populations for severe foodborne illness?
155°F (68°C) for 17 seconds.
What is the minimum internal cooking temperature for ground meat, such as ground beef?
No. Hands must be washed before putting on gloves.
Can food handlers wear gloves instead of washing their hands?
To prevent foodborne illness by controlling hazards throughout the operation.
What is the purpose of a food safety management system?
To prevent foodborne illness by controlling hazards throughout the operation.
What is the purpose of a food safety management system?
Exclude the food handler from the operation, because vomiting and diarrhea can indicate a foodborne illness.
A food handler comes to work with vomiting and diarrhea. What should the manager do?
145°F (63°C) for 4 minutes
What is the minimum internal cooking temperature for steaks, chops, and roasts of pork, beef, veal, and lamb?
Wash their hands before returning to food preparation
A food handler touches their hair while preparing food. What must they do before continuing food preparation?
Determine how long the food has been out of temperature control and evaluate whether it is safe according to applicable
food-safety requirements. Correct the problem and take appropriate corrective action.
A manager discovers that refrigerated food has been held above the required cold-holding temperature. What should the
manager do first?
Determine how long the food has been out of temperature control and evaluate whether it is safe according to applicable
food-safety requirements. Correct the problem and take appropriate corrective action.
A manager discovers that refrigerated food has been held above the required cold-holding temperature. What should the
manager do first?
A foodborne illness outbreak.
Several Customers became ill after eating at the same restaurant, and investigators identify the same food as a likely source. What is this situation called?
165°F (74°C) within 2 hours.
A pot of chili has been properly cooked and cooled. It needs to be reheated for hot holding. What temperature must it
reach, and within how much time?
The wound should be properly covered with an appropriate impermeable bandage and, when appropriate, a glove should be
worn over it.
A food handler has a cut on their hand. What must be done before they can handle food?
Identify the root cause, implement corrective action, monitor the process, and verify that the corrective action is effective. The
goal is to prevent the problem from recurring rather than simply correcting each individual temperature violation.
A restaurant repeatedly discovers that potentially hazardous foods are being stored above the required cold-holding
temperature. The manager corrects the temperature each time, but the problem keeps happening. What is the best management
response?
Identify the root cause, implement corrective action, monitor the process, and verify that the corrective action is effective. The
goal is to prevent the problem from recurring rather than simply correcting each individual temperature violation.
A restaurant repeatedly discovers that potentially hazardous foods are being stored above the required cold-holding
temperature. The manager corrects the temperature each time, but the problem keeps happening. What is the best management
response?