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 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 sanitize the cutting board.
200

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

200
Which pathogen is found in human feces and carried by flies?
What is Shigella
200
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is Toxic-metal poisoning
200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
200
How long can cold food stay in the temperature danger zone before it must be thrown out?
What is 4 hours
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 food allergy
300
What piece of jewelry can be worn by a foodhandler?
What is plain band ring
300
Infrared thermometers should be used to measure what
What is surface temperature of a grill
400

The five most common risk factors for foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

What is purchasing food from unsafe sources

400
Nontyphoidal salmonella can be prevented by doing this?
What is cooking poultry and eggs to minimum internal temperatures.
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
Which thermocouple probe should be used to check the temperature of a large stock pot of soup
What is an immersion probe
500

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

What is time-temperature control

500

Norovirus and Hepatitis A are linked to this?

What is shellfish from contaminated water

500
What three points should a food defense program focus on to prevent possible threats to food?
What is Human elements, building interior, building exterior
500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500

At what temperature does foodborne pathogens grow most quickly?

What is between 70 F and 125 F (21C and 52 C)