Chapter One
I am also called hand sanitizer
Antiseptic
What are the 9 steps in the "flow of food"
Purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, storing
I am linked with poultry, eggs, meat, dairy, produce such as tomatoes, peppers, and cantaloupes
Nontyphoidal Salmonella
What are the populations at high-risk for foodborne illness?
Elderly people, Infants, People with compromised immune systems -cancer and People with HIV/AIDS.
Handwashing should take at least how many seconds?
20 seconds
I am a probe that is used to check the temperature of internal food, especially thin foods such as hamburger patties an fish fillets.
Penetration probe
One of my symptoms is Jaundice and I am associated with shellfish from contaminated water and RTE food
Hepatitis A
This agency conducts research into the cause of foodborne illness outbreaks.
CDC and PHS.
What are the BIG 8 Allergens?
milk, eggs, fish, peanuts, soy, wheat, crustaceans, tree nuts
What are the 5 steps in handwashing
1. Wet hands and arms
2. Apply soap
3. Scrub ands and arms vigorously for 10-15 seconds
4. rinse thoroughly
5. Dry hands and arms with single use paper towel
I am a probe that is used to check liquids. This could include soups, sauces and frying oils.
Immersion Probe
I am found in the feces of humans, flies can transfer me, I am linked with TCS food that has been contaminated by hands and food that has been in contact with contaminated water, such as produce
Shigella spp.
I am a government agency that recommends the Food Code and inspects all food except meat, poultry and eggs?
FDA
I am a Bacteria that is linked with Ready to eat food and beverages
Salmonella Typhi
This type of bandage means that liquid can not pass through the cover
Impermeable
_________ thermometers do not need to touch a surface to check its temperature.
Infrared thermometers
I am linked with ground beef and contaminated water
Shiga Toxin producing E.coli
What is the USDA and what does it do?
U.S Department of Agriculture and it regulates and inspects meat, poultry and eggs.
What are the two major foodborne illnesses can be prevented by personal hygiene?
Hepatitis A and Norovirus
Some people carry pathogens and infect others without ever getting sick themselves. These people are called...
carriers
Used to measure temperature where temperature readings can not be continuously observed
Time Temperature Indicator (TTI)
People with typhoid fever carry the bacteria in their bloodstream and intestinal tract, I am linked with RTE food and beverages.
Nontyphoidal Salmonella