Show:
Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
Flow of Food An Introduction
100

Why are elderly people at a higher risk for foodborne illnesses?

What is their immune systems have weakened with age

100

What grows well between temperatures 41 f to 135 f (5C to 57 C)

What is foodborne pathogens

100
Eggs and peanuts are dangerous for people with which condition?
What is food allergies
100

What must food handlers do after touching their hair, face, or body?

What is washing your hands

100

A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?

What is it must be washed, rinsed, and sanitized

200

10 The best way to prevent a

foodborne illness caused by seafood

toxins?

What is 

Purchasing seafood from

approved, reputable suppliers?

200

Which pathogen is primarily found in the hair, nose, and throat of humans?

What is Staphylococcus Aureus

200
Cooking tomato sauce in a copper pot can cause hwich foodborne illness?
What is Toxic-metal poisoning
200

What should food handlers do after prepping food and before using the restrooms?

What is taking off your apron

200

Which practice can help prevent cross-contamination?

What is Using a designated cutting board when prepping meat

300

The three categories of food safety hazards are biological, physical, and

What is Chemical

300

While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?

What is Shiga Toxin-producing E. coil

300
Itching and tightening of the throat are symptoms of what?
What is food allergy
300

What piece of jewerly can be worn by a foodhandler?

What is plain band ring

300

Infrared thermometers should be used to measure the

What is surface temperature of a grill

400

For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?

What is 2

400

Covering wounds can help prevent the spread of which pathogen?

What is Staphylococcus aureus

400
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utesnils before use.
400

When should hand antiseptics be used?

What is after washing hands

400

At what temperature do foodborne pathogens grow most quickly?

What is between 70 F and 125 F (21C and 52 C)

500

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

What is time-temperature control

500

Viruses such as Norovirus and hepatitis A can be spread when food handlers fail to?

What is washing their hands

500

19)Which of the following is not a symptom

of a food allergy?

What is Paralysis?

500

When should foodhandlers who wear gloves wash their hands?

What is before putting on your gloves

500

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

What is Immersion probe