Safe Food
Why are young children at a higher risk for foodborne illnesses?
What is: their immune systems have not had time to develop due to their age
What grow well between temperatures 41 f to 135 f (5C to 57 C)
What is foodborne pathogens
Temperatures of food for holding food must be checked:
What is every 4 hours?
What must foodhandlers to after touching their hair, face, or body, or phone?
What is washing your hands
The 6 conditions that pathogens need to grow (pathogens that cause foodborne illness)
What is: FATTOM, food, acid, time, temperature, oxygen, moisture
5 factors (reason why food may go bad) for foodborne illness are?
What is: purchasing food from unsafe sources; falling to cook food correctly; holding food at incorrect temperatures; using contaminated equipment; and practicing poor personal hygiene.
What are the 4 types of pathogens that can contaminate and cause foodborne illness?
What are Bacteria, Viruses, Parasites, and Fungi?
The internal cooking temperature for thick roast of pork, beef, veal, and lamb:
What is 145 degrees F for 4 minutes
To prevent contamination in self-service areas:
What is: use sneeze guards, display cases, or packaging; use labels to identify food items; do not let customers refill dirty plates or use dirty utensils at self-serve areas.
2 examples of FUNGI:
What is: mold and Yeast
The three categories of food safety hazards are? And give an example of each.
What is: Chemical, Biological, and Physical. cleaners, polishers, bacteria, hair, staple, dirt, glass, viruses, fingi, parasites
While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?
What is Shiga Toxin-producing E. coil
The internal cooking temperature for: fruits, vegetables, rice, pasta:
What is 135 degrees F?
The internal cooking temperature for poultry; stuffing made with fish, meat, or poultry; stuffed meat, seafood,poultry or pasta:
What is: 165 degrees F for 15 seconds?
The typical onset time of a foodborne illness: (how long to start feeling symptoms of a foodborne illness)
What is: from 30 minutes to 6 weeks?
Leftover chili is cooled on the counter (at room temperature) for more than 2 hours is an example of:
What is: time and temperature abuse?
What microorganism can be transferred from person to person, person to food, person to food-contact surface and can not be destroyed by normal cooking temperatures?
What are Viruses?
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utesnils before use.
The correct temperature for holding hot food:
The correct temperature for holding cold food:
What is 135 or higher?
What is 41 or lower?
The 6 common symptoms of foodborne illness:
What is: diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice?
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
What are the BIG 8?
What are: Milk, Soy, Eggs, Wheat, Tree nuts, Fish, Shell fish, andd Peanuts?
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
The BIG 8:
What is: Milk, Soy, Eggs, Wheat, Tree nuts, Fish, Shell fish, Peanuts?