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 grow 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 to 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 at higher risk for foodborne illnesses?
200
Which pathogen is primarily found in foods such as tuna, chicken, potato and egg salad, and cream filled pasteries left a room temperature,?
What is Staphylococcus Aureus
200
Why are spores dangerous?
What is they can survive high heat 
200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron and change gloves
200
Which of these practices can help prevent cross-contaminatiion?
What is Using a designated cutting board when prepping meat, raw, and ready to eat foods 
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 Unchlorinated water and Unpasteurized milk or apple cider ?
What is E. coil
300
Safeguards that should be taken to prevent a foodborne illness from toxins?
What is purchasing from a  reputable supplier  and to check to make sure its below 41 degrees F when received 
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 surfact 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 40 F and 135F.
500
What are the two ways an employee can contaminate food? 
What is personal hygiene and transferring harmful microorganisms to the food the food they touch.  
500
What are microorganisms that can cause illness called 
What is pathogens
500
what is the best way to keep mold from contaminating food?
What is throwing it out
500
When should food handlers who wear gloves wash their hands?
What is before putting on your gloves and after 
500
What should be checked when receiving products to ensure safety ?
What is color, texture, odor, intact packaging, refreezing, wetness, and pest infestation.