Safe Food
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
What grows well between temperatures 41 f-135 F.
What are foodborne pathogens
Eggs and peanuts are dangerous for people with which condition?
What are food allergies.
What must foodhandlers to after touching their hair, face, or body?
What is washing your hands
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
Their immune systems have weakened with age.
What are elderly people at higher risk for foodborne illnesses
What does the acronym FAT TOM stand for
Food, Acid, Time, Temperature, oxygen, Moisture
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is Toxic-metal poisoning
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron before going to the bathroom
Which of these practices can help prevent cross-contaminatiion?
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?
What is Shiga Toxin-producing E. coil
Itching and tightening of the throat are symptoms of what?
What is food allergy
What piece of jewellery can be worn by a foodhandler?
What is a plain band ring
Infrared thermometers should be used to measure the
What is surface 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 at least 2 people
What are the main 6 Symptoms of Foodborne Illness?
What is Diarrhea, Vomiting, Fever, Nausea, Abdominal Cramps, Jaundice
To prevent food allergens from being transferred to food,
What is cleaning and sanitizing utensils before use?
When should hand antiseptics be used?
What is after washing hands? Hand antiseptic does not replace washing hands.
At what temperature does foodborne pathogens grow more 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?
What is washing their hands?
What is the best way to protect food.
What is making it very difficult to tamper with and put into place a food defence program
When should food handlers who wear gloves, wash their hands?
What is before putting on your gloves
What are the big 9 Allergens
What are milk, soy, eggs, wheat, Fish, crustacean, peanuts, tree nuts, sesame.