Safe Food
Their immune system have wreaked with age.
Elderly People
What grows between temperatures 41 f to 135 f
What is foodborne pathogens
Eggs and peanuts are dangerous for people with which condition?
Food allergies
What must food handlers do after touching their hair, face, or body?
Wash their hands
A food handler 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
You should always wear your apron except when...
Making food
Portioning
Taking out trash
Serving guests
Taking out trash
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
What should food handlers do after prepping food and before using the restrooms?
Take off your apron
Which of these practices can help prevent cross-contamination?
What is using a designated cutting board when prepping meat
The three categories of food safety hazards are biological, physical, and
What is Chemical
While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?
E. coli
What piece of jewelry can be worn by a food handler?
Plain band ring
Infrared thermometers should be used to measure the
What is surfact temperature of a grill
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
Covering wounds can help prevent the spread of which pathogen?
What is Staphylococcus aureus
TRUE OR FALSE
You must always clean and sanitize utensils before use to prevent food allergens from being transferred to food.
TRUE
When should hand antiseptics be used?
After washing hands
At what temperature do food borne pathogens grow most quickly?
What is between 70 F and 125 F (21C and 52 C)
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 food handlers fail to?
Washing their hands
What three points should a food defense program focus on to prevent possible threats to food?
Human elements, building interior, building exterior.
When should food handlers who wear gloves wash their hands?
What is before putting on your gloves
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
What is Immersion probe