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

Why are babies at a higher risk for foodborne illnesses?

What is their immune systems have not developed

100

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

What is foodborne pathogens/ illness/ germs

100

Eggs and peanuts are dangerous for people with which condition?

What is food allergies

100

What must foodhandlers 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

Their immune systems have weakened with age.

What is elderly people 

200
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200

Name 3 of the "Big 9" food allergies

What is milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy, and sesame

200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
200

Which practices can help prevent cross-contaminatiion?

What is Using a designated cutting board for items, changing gloves, sanitizing items, etc

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 allergic reaction

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/ outside temperatures

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 sanitizing utensils before use, using dedicated utensils, 

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 41 f to 135 f

500

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

What is time-temperature control or cooking to correct internal temp.

500
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
500

What is the name for the reaction for SEVERE allergic reactions AND name two symptoms

What is anaphylaxis

 Rapid or weak pulse, skin rash, nausea, vomiting, wheezing, throat tightness, and dizziness

500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500

Wait ____  ____________ after inserting a thermometer to record the temperature of the food

What is 15 seconds