Safe Food
The Parker's response to someone complaining they have a food borne illness.
What is I'm sorry you aren't feeling well?
This grows well between temperatures 41 f to 135 f.
What is foodborne pathogens?
The Big 8.
What are eggs, soy, milk, treenuts, peanuts, fish, shellfish and wheat?
Food-handlers must do this after touching their hair, face, or body.
What is washing your hands?
A food-handler will do this if the packaging received is crushed.
What is refusing the delivery?
These types of people are more at risk for food borne illness.
What is Elderly- Children- People with weakened immune systems?
This pathogen is primarily found in the hair, nose, and throat of humans.
What is Staphylococcus Aureus? STAPH
Cooking tomato sauce in a copper pot can cause this foodborne illness.
What is Toxic-metal poisoning?
Food handlers must do this after prepping food and before using the restrooms.
What is taking off your apron?
Live oysters can be received at this temperature.
What is 45 degrees?
Chemical, Biological, and ______ are the three categories of food safety hazards.
What is physical?
While commonly linked to contaminated ground beef, this pathogen has also been linked with contaminated produce.
What is Shiga Toxin-producing E. coil?
Itching and tightening of the throat are symptoms of this.
What is food allergy?
This piece of jewelry can be worn by a food-handler.
What is plain band ring?
Infrared thermometers should be used to measure this.
What is the surface temperature?
For a foodborne illness to be considered an "outbreak," a minimum of this many people must experience the same illness after eating the same food.
What is 2?
This is the temperature when things become a disco party for bacteria.
What is 70-125 degrees?
The proper way to store utensils.
What is handles up?
A food-handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. This must be done to the cutting board.
What is washed, rinsed, and sanitized?
HACCP stands for this.
What is Hazard Analysis Critical Control Point?
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and what?
What is time-temperature control?
Viruses such as Norovirus and hepatitis A can be spread when food-handlers fail to do this.
What is wash hands?
A cherry pit would be this type of contamination.
What is Physical?
The proper temp for a pork chop.
What is 145 degrees?
Potato salad can be served without temperature control for this long.
What is 6 hours?