Foodborne Illnesses
What causes foodborne illnesses?
Pathogens (bacteria, viruses, parasites, toxins)
What is cross-contamination?
The transfer of contaminates between foods/surfaces
What does TCS stand for?
Time and Temperature Control for Safety.
How LONG should you wash your hands?
20 seconds, water must be minimum 100 Degrees F
A worker is preparing a sandwich and touches ready-to-eat food with bare hands. with bare hands. What should they use instead?
Gloves or utensils.
A food handler has a fever and is vomiting. What must the manager do?
Exclude them from the operation and report it.
Give an example of how cross-contamination can happen in the kitchen.
Correct!
What is the temperature danger zone?
41-135 Degrees F
(35-135) Degrees F
When MUST you wash your hands?
After Restroom / Touching Face / Raw Food
Sliced roast beef is left at room temperature for several hours. What risk does this create?
Bacteria growth due to time-temperature abuse.
Which illness is linked to improperly canned foods?
Clostridium Botulinum
Think " bulging cans"
What are the 3 types of contamination?
Biological / Chemical / Physical
Hot food must be held at what temperature?
Think about this...
135 Degrees F or higher
What is the minimum water temperature required at a handwashing sink?
100 Degrees F Minimum.
A food prep table is cleaned with sanitizer, but food is placed on it before it air-dries. What type of contamination has occurred?
Chemical contamination.
What are common symptoms of foodborne illness?
Vomiting / Diarrhea / Nausea / Fever
What must be done with a bulging can of food?
Throw it away -- bulging cans contain harmful bacteria like botulism.
Cold food must be held at what temperature?
Think about this...
41 degrees or lower.
Why is personal hygiene important?
Prevents contamination.
A food handler coughs into their hands and continues preparing food without washing. What type of contamination has occurred?
Biological contamination.
Name two high-risk groups for foodborne illness
Elderly / Pregnant Woman / Young Children (Under 5 years old) / Immunocompromised
A worker handles raw chicken, then immediately grabs ready-to-eat lettuce without washing nor changing gloves. What has happened?
Cross-contamination.
Why is temperature control important?
Prevents bacteria growth.
A food handler washes their hands for less than 10 seconds and returns to work. What was done incorrectly?
Improper handwashing.
Glass breaks near a prep area while food is being served. What type of contamination has occurred?
Physical contamination.