Providing
Safe Food
Safe Food
What is foodborne illness?
A disease transmitted to people by food.
Whar are 3 symptoms of foodborne illness
Fever, Vomiting, Nausea, Abdominal cramps, Dizziness, Diarrhea.
Whats a food handler
someone who works with unpackaged food and/or food-contact surfaces, equipment, or utensils.
WHich type of thermometer can read temperature without touching the items surface?
T or F Should you whipe the counter down after sanitizing it?
False
WHy are preschool age children at a higher risk for foodborne illness?
They have not built up strong immune systems
What is FATOM?
Food, Acidity, Temperature, Time, Oxygen, MOisture
Which piece of jewlery can be worn on a food handlers arm
Plain band ring
what is the temperature danger zone?
41F and 135F
What should be the temperature to store cold TDC food?
41F or lower
Name 2 common food-handling mistakes that can cause foodborne illness.
Failing to cook food correctly, Holding food at incorrect temperatures, using contaminated equipment
What is the most important way to prevent a foodborne illness?
Practice good personal hygiene
T or F Washing hands
you should wash your hands for at least 15 minutes
What devicd can be used to record time-temperature abuse during the delivery of food?
TIme-temperature indicator
How many inches should you store an item from the floor?
6 inches (15 cm)
Raw chicken breats are left out at room temperature on a prep table, what is the risk that could cause a foodborne illness
Time-temperature abuse
what food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils after use
What should food handlers do after prepping food and before using the restroom?
Wash their hands
How far must a bimetallic stemmed thermomoter be inserted into food to give an accurate readin?
Up to the dimple in the thermometer stem
Milk can be recived at 45F under what condition?
It is cooled to 41F or lower in 4 hours
The FDA inspects all food expect meat, poultry and eggs and writes food codes.
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the saanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
Stored the sanitizer bottle away from the prep area
A cook wore single-use gloves while forming raw ground beef into patties. The cook countinted to wear them while slicing hangburger buns.What mistake was made?
The cook did not was hands and put on new gloves before slicing the hangburger buns.
At what temperature do most foodborne pathogens grow most quickly?
Between 70F and 125F
How long can TCS food that was prepped in-house be stored
7 days