Chapter 1
When two or more people report the same symptoms from eating the same food
a foodborne illness
the most common symptoms for foodborne illness include diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
A prep cook has decided to wear earrings while working. What is the food safety risk?
physical contaminate
what are the steps for hand washing
wet hands and arms, apply soap, scrub for 15-20 seconds, rinse thoroughly, and dry with a one time use towel
A cook is checking the internal temperature of a beef roast, where should the thermometer probe be placed?
in the thickest part of the food
3 major type of contaminants are
physical, chemical, and biological
What type of food is commonly linked with parasites?
Seafood
what measures can be taken to help ensure the safety of guests with food allergies?
prevent cross-contact and read all food labels
a prep cook has a sore throat with a fever, he works with the high-risk population. Should be be excluded or restricted from the operation?
excluded
immersion probe
A package of raw chicken leaking juices onto a RTE fruit cup is an example of which risk factor?
cross-contamination
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
time
the big nine allergens include soy, eggs, fish, shellfish, tree nuts, sesame, and...
milk, wheat, and peanuts
When handling ready to eat food, what must be worn?
single use gloves
what device is used to record time-temperature abuse during the delivery of food?
TTI time temperature indicator
What is a TCS food and give an example of 2
food that requires time and temp control for safety. poultry and baked potato
What range in the temperature danger zone will bacteria grow most rapidly?
70 degrees to 125 degrees
what is the primary purpose of a food defense program?
to address points in an operation where food is most at risk from deliberate contamination
a food handler has an infected cut on his finger. He washed the cut and put new gloves on before prepping food. What did the food handler forget to do?
put on a bandage
A chef dropped his thermometer on the table before temping his food, what must be done to the theremometer before using it again?
needs to be calibrated
Why is high staff turnover a risk to food safety?
New staff training leaves less time for ongoing food safety training
What are the big six bacteria?
Shigella spp, salmonella typhi, nontyphoidal salmonella, E. coli, Hepatitis A, and Norovirus
a prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
store the sanitizer away from the prep area
what are some basic work attire requirements for staff?
hair restraints, clean clothing, aprons, and no jewlery
what are some ways food can be time and temperature abused?
cooked to the wrong internal temperature, held at the wrong temp, or cooled and reheated incorrectly