Chapter 1
For something to be defined as a foodborne illness outbreak, how many people need to report eating the same food and have the same illness?
Two
Pathogens are what type of contamination?
Biological
Yeasts, mold, and mushrooms are all _________
Fungi
When washing hands, you wet your hands and arms, apply soap, and then scrub for ______ to ____ seconds.
10 - 15
A food handler with an infected wound or boil not properly covered
Restrict
Food handler should not work with exposed food, utensils, and equipment.
Which is a TCS food?
Bread, Flour, Sprouts, Strawberries
Sprouts
FATTOM is: Food, ______, Temperature, Time, Oxygen, and Mositure
Acidity
Assure, Look, Employees, Reports, and Threat are all steps in the _______ plan (acronym) that can be used to develop a food defense program.
ALERT
NEVER handle ____ ____ _____ foods with bare hands unless it will be cooked to 145F
Ready to eat
Food handler at a nursing home has a sore throat and a fever
Exclude
This government agency inspects all food EXCEPT meat, poultry, and eggs
FDA
This BACTERIA is most commonly linked to RTE foods and beverages.
Salmonella Typhi
A guest had a reversal of hot and cold sensations after eating seafood. What is most likely the cause?
Biological toxin
A food handler will be wearing single use gloves to assemble boxed lunches. When must the food handler's hands be washed?
BEFORE putting on gloves
Raw meat and ready to eat foods should be prepped at _________ _________
Different times, cleaning between
This Organization inspects meat, eggs, and poultry
USDA
This VIRUS causes jaundice and workers must be excluded for seven days if they have jaundice.
Hepatitis A
Ciguatera toxin is connected to what food product?
Fish
While the danger zone is 41 -135, pathogens grow much faster in this range
70 - 125
This type of thermometer can check temperatures from 0 - 220. It is used to check food temps upon receiving and to check hot/cold held food
Bimetallic stemmed thermometer
Raw chicken breast are left out at room temperature on a table, what is the risk that could cause a foodborne illness?
Time Temperature Abuse
Parasites require a ________ to live and reproduce
Host
This toxin in fish is made by pathogens when it is time-temperature abused
Histamines
How do you prevent cross contamination when cutting up different types of foods? (poultry, beef, seafood, veggies...ect)
Different colored cutting boards
Which thermometer calibration method is recommended because it is safer and easier?
Ice method.
The ice point method uses a cup of ice water to submerge the thermometer and set to 32 degrees F / o degrees C.