Keeping Food Safe
To be considered an outbreak, a foodborne illness must?
What is be confirmed by laboratory analysis
Which type of food best supports the growth of bacteria?
What is Proteins
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
What is Chemical
What is a carrier?
What is someone who carries pathogens without getting sick
Pathogens grow most rapidly at temperatures between?
What is 70oF-125oF
How are chemicals most likely to get into food?
What is When they are used incorrectly
Which food has the most available moisture for bacteria to grow?
What is Food with an aw of 1.0
Peanuts and Soy products are two possible food items that can be dangerous for people with?
What is food allergies
What should the temperature be when washing hands?
What is Warm
What do time-temperature indicators do?
What is show if food has been time-temperature abused during shipment
What is a human cost to victims of foodborne illness?
What is Long-term disability
Jaundice is a symptom of which foodborne illness?
What should a manager do with a product they suspect has been deliberately contaminated?
What is return the product to its vendor.
What is the purpose of hand antiseptic?
What is to reduce the conditions for pathogen growth
What thermocouple probe would be used to check the temperature of a pot of soup?
What is Immersion
Which contaminants pose the greatest threat to food safety?
What is Pathogens
Where is a Shiga toxin-producing Escherichia coli found?
What is Cattle
A guest chipped their tooth while eating at a restaurant. What type of contamination was the likely cause?
What is Physical
Single-use gloves dont need to be worn when?
What is Washing produce
When should thermometers be calibrated?
What is before and after using
What is a TCS food?
What is Food requiring time and temperature control for safety.
What causes most foodborne illnesses associated with wild mushrooms?
What is being mistaken for edible ones when harvested
What is the best method for preventing a physical hazard in food from causing an injury?
What is Purchasing from an approved supplier
What should a manager do with a food handler who has been vomiting?
What is exclude them from the operation
Thermometers that measure the temperature of food must be accurate to?
What is +/-2oF or +/-1o C