Foodborne Illness
When 2 or more people have the same symptoms from eating the same food.
What is a foodborne illness?
Height floor-mounted equipment should be from the floor.
What is 6"?
Minimum temperature of water at a handwashing sink
What is 85 degrees?
4 symptoms of a food allergy
What is wheezing, difficulty breathing, hives, rashes, itching, tingling in the mouth, swelling (including throat and tongue), abdominal cramps, diarrhea, drop in blood pressure, and loss of consciousness?
The use of different sets of cutting boards for raw poultry and ready-to-eat food reduces this risk.
What is cross-contamination?
Name 3 symptoms of a foodborne illness.
What is diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice?
Agency that enforces food safety in a foodservice operation
What is state or local regulatory authority?
What is 10 seconds?
Reducing the pathogens on a surface to a safe level.
What is sanitizing?
Maximum amount of time TCS foods can be stored in the cooler before served or thrown out
What is 7 days?
Most important way to prevent a foodborne illness caused by a virus
What is good personal hygiene?
The best way to eliminate pests that have entered the operation.
What is work with a licensed pest control operator?
Type of food that gloves should always be worn when handling.
What is ready-to-eat food?
Proper order of storage in cooler from top to bottom
What is ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, and whole and ground poultry?
Temperature range that pathogens grow the most quickly.
What is 41 degrees to 125 degrees?
Five common risk factors for foodborne illness that can be addressed by active managerial control
What is purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene?
A physical link between sources of safe and dirty water.
What is a cross-connection?
Symptoms that require an employee to be excluded from the operation.
What is vomiting, diarrhea, and jaundice?
Top 9 food allergies
What is wheat, soy, dairy, tree nuts, peanuts, eggs, sesame, shellfish, and fish?
Length of time shellstock tags are kept on file
What is 90 days after the last shellfish was removed from the container?
Toxin found in barracuda, snapper, grouper, and amberjack fish.
What is ciguatera toxin?
Three components of active managerial control
What is identifying risks, corrective action, and training?
The way an infected hand must be handled in order for the employee to continue to work in operation.
What is covering with an impermeable cover and a single use glove?
Place where chemicals should be stored in the operation.
What is a designated area away from food?
First step in preparing to wash dishes in a 3 compartment sink.
What is clean and sanitize sink and drain boards?