Show:
Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
The Safe Foodhandlers Part II
100
Food requiring time temperature control for safety where pathogens can grow well.
What is TCS Foods?
100
Grow well between temperatures 41 F to 135 F.
What are foodborne pathogens/bacteria?
100
Protein in a food or ingredient that some people are sensitive to.
What is a food allergen?
100
Foodhandlers must do this after touching their hair, face, or body.
What is wash their hands?
100
A foodhandler must wear this to keep their hair from becoming a physical contaminant.
What is a hair restraint?
200
Their immune systems have not fully developed and make them higher risk for foodborne illness.
What is preschool age children/infants?
200
Pathogen primarily found in the hair, nose, and throat of humans.
What is Staphylococcus Aureus?
200
Type of chemical contamination caused from using kitchenware and equipment made from certain types of metals.
What is Toxic-metal poisoning?
200
Food handlers should do this after prepping food and before using the restrooms.
What is taking off their apron?
200
Types of Foods handled with gloves.
What is Ready to Eat foods?
300
Three categories of food safety hazards.
What are Biological, Physical and Chemical Contaminants?
300
Pathogen commonly linked to produce contaminated by water and salads containing TCS foods.
What is Shigella?
300
A severe allergic reaction that can lead to death.
What is Anaphylaxis?
300
Only piece of jewelry allowed to be worn by a foodhandler.
What is plain band ring?
300
Some foodservice facilities allow foodhandlers to drink from this while in prep and dishwashing areas.
What is a covered container?
400

Minimum number of people stricken with a foodborne illness to be considered an "outbreak,"

What is 2?

400

Main way to stop the spread of Viruses such as Norovirus and hepatitis A.

What is handwashing/good personal hygiene?

400
Food allergens are transferred to allergen free food.
What is Cross Contact?
400
Used to lower the number of pathogens after washing hands.
What is Hand Antiseptic?
400
Temperature range that foodborne pathogens grow most rapidly.
What is between 70 F and 125 F ?
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control?
500

Pathogen that can be prevented by covering wounds.

What is Staphylococcus aureus?

500
ALERT stands for
What is Assure, Look, Employees, Record, Threat?
500
Bandage used over fingers to cover wounds.
What is Finger Cot?
500
Food service workers can work but not around food or in food prep areas and with what symptoms.
What is Restrict with Fever and Sore throat?