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 are compromised.

What are people with AIDS/HIV, Cancer or transplants?

200

Which pathogen is primarily found in ready to eat foods and beverages?

What is Salmonella Typhi?

200
Cooking tomato sauce in a copper pot can cause hwich 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
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 a food allergy

300
What piece of jewerly can be worn by a foodhandler?
What is plain band ring
300
Infrared thermometers should be used to measure the
What is surfact temperature of a grill
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, at the same restaurant?

What is 2

400

A bacteria commonly linked with salads containing TCS food (potato, tuna, shrimp, macaroni, chicken), food that has made contact with contaminated water is?

What is Shigella Spp?

400
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utesnils before use.
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

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
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
What is Immersion probe