Handwashing
Pathogens
Unsafe Food
Contamination
Illness
100

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?

100

The temperature at which pathogens multiply rapidly, from 40-135 degrees, is known as this?

What is the temperature danger zone?

100
The acronym FAT TOM is used to help remember the 6 items that bacteria needs to grow - what are they?

Food

Acidity

Temperature

Time 

Oxygen

Moisture

100

The three types of contamination are biological, physical and what?

What is Chemical?
100

Those with chronic illness, the elderly, and this group of people are at high-risk for foodborne illness.

What are young children?

200

This is the amount of time you should scrub your hands for.

What is 10-15 seconds?

200

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?

200

The most important way to slow the growth bacteria is through these two controls.

What is time and temperature?

200

Some examples of chemical contamination include polishes, cleaners and?

Sanitizers

200

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

300

This is the correct way to dry hands after washing them.

What is with a single-use paper towel?

300

Fish that will be served raw or undercooked must go through this process by the manufacturer.

What is freezing?

300

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?

300

Four types of biological contaminants include fungi, bacteria, viruses and?

Parasites

300

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

400

What are three instances after which you must wash your hands? (PG 3.16)

(Answers vary)

400

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?

400

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?

400

Four types of physical contamination include...

Metal shavings

Staples

Bandages

Glass

Dirt

Natural objects (e.g., fish bones in a fillet)

400

Symptoms of foodborne illness include vomiting, fever, diarrhea, abdominal cramps and this, which is associated with Hepatitis.

Jaundice/yellowing of the skin

500
What are 5 different instances that require handwashing?

(Answers vary)

500

This toxin can be found in barracuda, snapper, grouper, amberjack, and shellfish including oysters.

What is ciguatera toxin?

500

Time-Temperature Abuse occurs when food has not been held at the correct temperature, What is this temperature range called?

Temperature danger Zone

500

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?

500

This Government agency inspects foods transported across state lines

The FDA