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Foodborne Illness
Prevention
Bacteria grow best
The "Big Six"
Safe Food Handler
100
Which of the following symptoms is NOT one of the most common symptoms of a foodborne illness? Dizziness, vomiting, diarrhea, fever, nausea, jaundice
Dizziness
100
What is the best place to store sanitizer to prevent chemical contamination of food?
Away from food preparation and storage areas.
100
What is the temperature range (danger zone) at which bacteria grow rapidly?
Between 41 and 135 degrees Fahrenheit (5-57 Celsius)
100
What foodborne illness is associated with a high fever and rash?
Salmonella Typhi
100
What are some important considerations for fingernails?
No false fingernails, No nail polish, keep fingernails short and clean
200
How do foods usually become contaminated?
People cause contamination.
200
What is the best way to prevent the spread of foodborne illness from viruses?
Good personal hygiene (handwashing, clean uniforms, etc.)
200
What is the ideal level of acid in a food for bacteria to grow rapidly?
Little to no acid
200
Which foodborne illness is associated with undercooked or raw beef?
E. coli
200
Which of the following practices is ok when you are using gloves to handle food: washing and reusing gloves, blowing into gloves, not rewashing your hands when you change gloves while doing the same task, wearing gloves that are a bit big for you so they do not rip or tear
not rewashing your hands when you change gloves while doing the same task
300
What is a foodborne illness that is commonly associated with poultry (chicken, turkey, eggs)?
Salmonella
300
What is the most important way to prevent the spread of foodborne illness from bacteria?
Control time and temperature
300
What is the type of food that best feeds the rapid growth of bacteria?
TCS food
300
Which foodborne illness can be transmitted by flies and often causes bloody diarrhea?
Shigella
300
Which of the following combination of symptoms means a food handler should stay home from work? backache and headache, nausea and diarrhea, fatigue and headache, itching and confusion
nausea and diarrhea
400
What is a foodborne illness associated with jaundice?
Hepatitis A
400
What should a manager do if she/he suspects a food may have caused a foodborne-illness outbreak?
Put aside the food and label it "do not use" and "do not discard." Notify authorities, gather information, document information, cooperate with authorities, etc.
400
What is the nutrient that bacteria get from air that helps them grow?
oxygen
400
Two viruses that are associated with shellfish from contaminated water are:
Norovirus and Hepatitis A
400
If a food handler has a close family member (living together) who is sick with a contagious illness (such as norovirus), is he/she at risk of contaminating food even if she/he doesn't have symptoms yet?
Yes
500
What is a type of food in which parasites are commonly found?
Fish
500
What is the minimum amount of time a food handler should spend washing his/her hands? And scrubbing with soap?
20 seconds and 10 seconds
500
What do the "T" and "M" stand for in TOM?
Time and Moisture
500
What is a common foodborne illness that may result from eating undercooked eggs?
Nontyphoidal Salmonella
500
What item of clothing should be removed before using the restroom?
Apron