Handwashing
While using this can help to reduce the number of pathogens on your hands, it should never be used in place of handwashing.
What is antiseptic?
The temperature at which pathogens multiply , from 40-135 degrees, is known as this?
What is the temperature danger zone?
Food
Acidity
Temperature
Time
Oxygen
Moisture
The three types of contamination are biological, physical and what?
Those with chronic illness, the elderly, and this group of people are at high-risk for foodborne illness.
What are young children?
This is the amount of time you should scrub your hands for.
What is 10-15 seconds?
Commonly associated with seafood, wild game and food processed with contaminated water (including produce), these require a host to live and reproduce.
What are parasites?
The most important way to slow the growth bacteria is through these two controls.
What is time and temperature?
Some examples of chemical contamination include polishes, cleaners and?
Sanitizers
Costs of foodborne illness to an operation include these two (of many) things?
Lawsuits/legal fees, Lowered staff morale, Staff calling out of work, Poor public image, Increased insurance, Lost sales/customers, Staff retraining
This is the correct way to dry hands after washing them.
What is with a single-use paper towel?
Fish that will be served raw or undercooked must go through this process by the manufacturer.
What is freezing?
Chemicals should be purchased from a reputable purveyor (not from a grocery store) because they are more likely to be accompanied by this important piece of paper - which is mandatory to keep on file for every chemical used or kept in the kitchen - and contains information such as how to use and what to do if it is ingested or gets in to someone's eyes.
What is an SDS sheet?
Four types of biological contaminants include fungi, bacteria, viruses and?
Parasites
Five risk factors for foodborne illness include purchasing food from unsafe sources, practicing poor personal hygiene, failing to cook food correctly, holding food at incorrect temperatures and...
Using contaminated equipment
(Answers vary)
Typically experienced within minutes of exposure to this, symptoms include vomiting, diarrhea, neurological symptoms (such as tingling in the extremities), reversal of hot and cold, heart palpitations, hives, and difficulty breathing.
What is a biological toxin?
An illness is considered an outbreak when two or more people have the same symptoms after eating the same food, an investigation is conducted, and the outbreak is confirmed by what?
What is lab analysis?
Four types of physical contamination include...
Metal shavings
Staples
Bandages
Glass
Dirt
Natural objects (e.g., fish bones in a fillet)
Symptoms of foodborne illness include vomiting, fever, diarrhea, abdominal cramps and this, which is associated with Hepatitis.
Jaundice/yellowing of the skin
What are the 5 steps of proper handwashing?
How long should the entire handwashing process take?
(Be specific with times)
wet hands and arms
apply soap
scrub hands and arms for atleast 10 seconds
rinse
Dry with a single use paper towel or air dryer
This toxin can be found in barracuda, snapper, grouper, amberjack, and shellfish including oysters.
What is ciguatera toxin?
What is the temperature range for Rapid bacteria growth?
70F - 125F
A microorganism that causes people to be sick when eaten, and is a form of biological contamination, is known as this.
What is a Pathogen?
This Government agency inspects foods transported across state lines
The FDA