Rapid Fire⚡️
What is a foodborne Illness? 🤔
An illness caused by consuming contaminated food or beverages.
A food handler washes their hands but then immediately touches their phone. They are about to prepare food. What should they do?
Wash their hands again before handling food.
🔎 Scenario 1
“Maria arrives at work with diarrhea. She puts on gloves without washing her hands, touches her phone, and then starts making sandwiches.”
Violations:
Can you work with food if you’re vomiting?
You must report it and follow the establishment’s illness policy; you may need to be excluded.
Name the three types of hazards and explain how each can contaminate food.
Biological, chemical, and physical hazards.
What are thruster types of hazards that can make food unsafe? ⚠️
Biological, chemical, and physical.
A cook has a small cut on their finger. Can they continue preparing food?
They need to properly cover the wound with an impermeable covering and glove as required.
🔎 Scenario 2
“Jacob cuts raw chicken on a cutting board. He wipes the board with a towel and immediately uses it to chop lettuce.”
Violation:
What is the difference between cross-contamination and cross-contact?
Cross-contamination generally refers to the transfer of harmful microorganisms; cross-contact refers specifically to allergens being transferred to food.
A food handler is sick, has a cut on their hand, touches their phone, and then prepares a sandwich. Identify every food-safety concern you can.
Name one symptom of foodborne illness. 🤢
Nausea, vomiting, diarrhea, abdominal pain, or fever.
A food handler uses the same cutting board for raw chicken and ready-to-eat vegetables without cleaning it. What’s the problem?
Cross-contamination.
🔎 Scenario 3
“Sofia has a bandage on her finger while preparing food. The bandage isn’t covered, and she keeps touching her hair before returning to the food.”
Violations:
Name three ways food can become contaminated.
Biological, chemical, or physical hazards.
Explain the difference between a foodborne illness and a foodborne illness outbreak.
A foodborne illness is an individual case of sickness caused by contaminated food or drink, while a foodborne illness outbreak happens when two or more people get the same illness from a shared food source.
What does TCS stand for? 🐟
Time/ temperature control for Safety.
A food handler has diarrhea but says, “I feel fine otherwise, so I can work.” What should they do?
Report the illness to the person in charge and follow the establishment’s illness policy.
🔎 Scenario 4
“Luis sprays a cleaning chemical near an uncovered tray of food.”
Violation:
Explain why a food handler with vomiting or diarrhea can be a serious food-safety risk.
They may be infected with a pathogen that can spread through their hands, surfaces, or food.
A cook says, “I’m wearing gloves, so I don’t need to wash my hands.” Is this correct? Explain.
No. Gloves do not replace proper handwashing.
What should you do if you have a cut on your hand while handling food? 🩸
Cleanse the area, cover it properly with an impermeable bandage and when appropriate, a glove.
A bottle of cleaning chemical is sitting directly above a container of food. What should happen?
Move/store the chemical away from food to prevent chemical contamination.
🔎 Scenario 5
“Emma wears gloves while preparing food. She touches her phone, adjusts her hair, and then continues preparing food without changing her gloves.”
Violations:
Explain why “I can’t see anything wrong with the food” does NOT mean the food is safe.
Harmful microorganisms or contaminants may be present without changing the food’s appearance, smell, or taste.
What is the biggest goal of ServSafe?
Preventing foodborne illness and keeping food safe for consumers.