Pathogens & Infections
Hot food must be held at a minimum of what temperature to inhibit pathogen growth?
135 F
Physical Contamination
Seafood toxins can be hard to avoid, but one good practice to help avoid toxins is to buy seafood from these types of suppliers
Approved, reputable suppliers
Leaving and returning to the prep area require the food service worker to do what
Wash their hands
This organization inspects food as one of its primary responsibilities
U.S. Department of Agriculture
Jaundice, diarrhea, and vomiting are considered very serious in food service. What will management do if a food service worker has these symptoms?
Exclude the food worker from the establishment
If flour with dampness or wet stains on the bag is received, a business must do this to ensure the health of customers
Reject and return
Eggs that are being served to high risk populations must be treated with this process
Pasteurization
Handling ready-to-eat foods require this type of covering on the hands
Single-use gloves
Checking on food and determining it is unsafe and throwing it out is this HACCP principle
Corrective Action
Correct and frequent handwashing is the best practice for preventing this common virus
Norovirus
Identifying ingredients in food and listing them to customers can help prevent this situation in customers
Allergic reaction
Rare hamburgers, raw fish, and sprouts should not be served to this age group
Elderly or Preschool age
Lowering the number of pathogens on the skin is the purpose of this cleanser
Conducting a hazard analysis is the first step in this plan
HACCP plan
Hepatitis A can often cause this condition, leading to you being excluded from the establishment
Jaundice
Buying food that does not require prepping can help prevent this type of contamination
Cross Contamination
Cold food can be held without refrigeration for this long before it must be served or thrown out
6 hours
Improper storage of trash, recyclables, and waste can lead to this
Pest Infestation
Dry goods that are received must be stored like this to keep the food safe
6 inches off the ground, and away from the wall
Beverages, such as fresh juices, have been associated with this pathogen
Salmonella Typhi
An infected would on the hand must have these two things protecting it in order for the food service worker to work normally
Impermeable covering and single use glove
Food that is thawed in the microwave must be handled in this manner
Cooked immediately using conventional cooking equipment
The physical link between safe water and dirty water is defined as this
Cross-Connection
The L in the FDA's ALERT tool stands for this
Look