Foodborne Illnesses
This pathogen is most commonly linked with undercooked ground beef and contaminated produce
What is E. coli?
This is the temperature range where foodborne bacteria multiply the fastest.
What is the Temperature Danger Zone (41°F to 135°F or 5°C to 57°C)?
This is the minimum height (in inches) that food items should be stored above the floor to prevent contamination.
What is 6 inches?
When receiving deliveries, food items should be checked for this to ensure they are safe.
What is temperature?
The first thing food handlers should do after using the restroom is this.
What is wash their hands?
The most common foodborne illness caused by poor personal hygiene, such as failing to wash hands after using the restroom.
What is Norovirus?
This is the minimum internal cooking temperature for ground beef.
What is 155°F (68°C)?
This tool is commonly used to test the concentration of sanitizer in water.
What is a test strip?
This practice helps prevent cross-contamination in a food establishment.
What is separating raw foods from ready-to-eat foods?
This type of jewelry is not allowed for food handlers to wear while working.
What is rings (except for plain band rings) or bracelets?
This bacteria grows in the temperature danger zone and is associated with improperly canned or preserved foods.
What is Clostridium botulinum?
Food must be held at this minimum temperature to ensure it is safe to eat during a hot holding.
What is 135°F (57°C)?
Before sanitizing, this must be done to surfaces and equipment.
What is cleaning?
When should food handlers change their gloves?
What is before handling ready-to-eat food or after handling raw foods?
Food handlers should wash their hands for at least this many seconds.
What is 20 seconds?
The best way to prevent foodborne illnesses caused by this bacteria is by cooking poultry to a minimum of 165°F (74°C).
The correct way to thaw food safely is by placing it in this.
What is the refrigerator, under cold running water, or in the microwave?
The correct order for washing dishes is: wash, rinse, sanitize, and _______.
What is air dry?
Food should be stored in this manner to prevent contamination.
What is at least 6 inches (15 cm) off the floor?
If a food handler is ill with vomiting, diarrhea, or jaundice, they should be excluded from work until they are symptom-free for this amount of time.
What is at least 24 hours?
This bacteria is linked to raw poultry and eggs and can be killed by cooking food to the right temperature.
What is Campylobacter?
The process of cooling food should bring it down to 70°F (21°C) within this number of hours.
What is 2 hours?
This chemical is commonly used for sanitizing food-contact surfaces.
What is chlorine, iodine, or quaternary ammonium?
This method of food storage prevents foodborne illnesses by keeping food at the proper temperature.
What is proper refrigeration or freezing?
This is the recommended method for hand washing.
What is scrub hands and forearms with soap and water for at least 20 seconds?