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 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 the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200

Why can't you cook tomato sauce in a copper pot?

It could give you Toxic-metal poisoning

200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
200
Which of these practices can help prevent cross-contaminatiion?
What is Using a designated cutting board when prepping meat
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 jewerly can be worn by a foodhandler?
What is plain band ring
300

Thermocouple thermometers should be used to measure the

The temperature of thin foods such as burgers

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

A worker diagnosed with jaundice must be excluded until...

They have been symptom free for 24 hours or have a medical release from a doctor

400

How can you prevent food allergens from being transferred to food?

What is cleaning and sanitize utensils before use or using separate equipment.

400
When shuld hand antiseptics be used?
What is after washing hands
400
At what temperature do foodborne pathogens grow most quickly?
What is between 70 F and 125 F (21C and 52 C)
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
500
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
500

Name 4 of the top food allergens

What is tree nuts, peanuts, soy, dairy, wheat, shellfish, eggs, fish. 

500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
What is Immersion probe