ServSafe

Safe Food

100

Why are elderly people at a higher risk for foodborne illnesses?

What is their immune systems have weakened with age

200

The number of people hospitalized each year due to foodborne illness

What is 128,000?

300

The three categories of food safety hazards are biological, physical, and

What is Chemical

400

Roast beef should be cooked for this temperature and time.

What is 145 for 4 minutes?

500

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

What is time-temperature control

The Microworld

100

The time between getting sick and showing symptoms.

What is incubation period?

200

Which pathogen is depicted by yellowing of the skin

What is jaundice?

300

While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?

What is Shiga Toxin-producing E. coli

400

Covering wounds can help prevent the spread of which bodily fluid?

What is blood

500

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?

What is washing their hands

Contamination & Food Allergens

100

Itching and tightening of the throat are symptoms of what?

What is food allergy

200

This allergen was added in 2023 to the Big 8.

What is sesame seed?

300

This medicine is used if someone is having an allergic reaction.

What is an Epi Pen?

400

Most likely place allergens can be cross contaminated at a restaurant.

What is the kitchen?

500

What three points of contamination for allergies?

What is airborne, touch and ingestion (taste)

The Safe Foodhandlers

100

What must foodhandlers to after touching their hair, face, or body?

What is washing your hands

200

What clothing item should food handlers do after prepping food and before using the restrooms?

What is taking off your apron

300

Raw chicken is handled on this color cutting board

What is yellow?

400

Hand antiseptics (sanitizer) be used when?

What is after washing hands

500

When should foodhandlers who wear gloves wash their hands?

What is before putting on your gloves

Flow of Food An Introduction

100

3 step process needed to use a cutting board for produce after chicken.

What is it must be washed, rinsed, and sanitized?

200

Using a designated cutting board for prepping meat avoids this issue

Cross Contamination

300

This thermometer is used to check the internal temperature of meat

What is probe thermometer?

400

Temperature range at which do foodborne pathogens grow most quickly?

Temperature Danger Zone (41 - 135)

500

This type of food should be stored on the top shelf of a fridge/cooler

What is fruits and veggies (produce)