Foodborne Illness
What is the definition of a foodborne illness?
A disease transmitted to people through food.
What is the first step in proper handwashing?
Wet hands with warm water.
Define cross-contamination.
The transfer of harmful microorganisms from one surface or food to another.
What does "TCS" stand for?
Time/Temperature Control for Safety.
What temperature range is known as the "temperature danger zone"?
41°F to 135°F
Name two symptoms commonly associated with foodborne illnesses.
Diarrhea, vomiting, nausea, fever, abdominal cramps, or jaundice.
Name one situation when food handlers must wash their hands.
After using the restroom, handling raw food, taking out the garbage, or touching face or hair.
Why is it important to separate raw and ready-to-eat foods?
To prevent pathogens from raw foods contaminating ready-to-eat foods.
Name two examples of TCS foods.
Dairy products, shell eggs, meat, poultry, fish, baked potatoes, cooked rice, or sliced melons
What is the minimum safe internal cooking temperature for poultry?
165°F.
What is the name of one of the "Big Six" pathogens that can cause severe illness and is highly contagious?
Norovirus, Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Hepatitis A
Why are single-use gloves important, and when should they be changed?
They prevent contamination; change them after handling raw meat, touching unsanitized objects, or after they become damaged.
Give an example of how cross-contamination could occur in the kitchen using raw chicken.
Using the same cutting board for raw chicken and then for vegetables without cleaning it.
At what temperature must cold TCS foods be stored?
41°F or below.
How long can ready-to-eat TCS food be stored in a refrigerator at or below 41°F?
Up to 7 days
What two factors must be present for foodborne illness to be classified as an outbreak?
Two or more people have the same symptoms after eating the same food.
What must food handlers do if they experience symptoms like vomiting or diarrhea?
Report the symptoms to their manager, who may exclude or restrict them from working with food.
Name one method to prevent cross-contamination during storage.
Store raw meat separately from ready-to-eat foods, ideally with raw meat on lower shelves.
What is the maximum number of hours TCS food can be in the temperature danger zone before it becomes unsafe?
4 hours.
Describe the two-step cooling process for TCS foods and the required temperatures.
Cool food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours.
Explain why time-temperature abuse is critical in foodborne illness prevention and give an example.
Time-temperature abuse allows bacteria to grow when food is left in the temperature danger zone too long; an example is cooked rice left out for more than 4 hours.
Describe the ALERT program and its purpose.
ALERT (Assure, Look, Employees, Reports, Threat) is used to prevent deliberate contamination of food.
Describe a step in the flow of food where cross-contamination could occur and how to prevent it.
During food prep, ensure cutting boards are sanitized between tasks or use separate ones for raw and cooked foods.
Explain the importance of date marking for TCS foods and give an example of a food that must be date marked.
Date marking tracks freshness and safety; ready-to-eat TCS food stored longer than 24 hours, like deli meat, needs a discard date.
What is the temperature range where bacteria grow the fastest within the danger zone?
70°F to 125°F