Show:
Safe Food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
Flow of Food An Introduction
100
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
100
What grow well between temperatures 41 f to 135 f (5C to 57 C)
What is foodborne pathogens
100
Eggs and peanuts are dangerous for people with which condition?
What is food allergies
100
What foodhandlers must do to after touching their hair, face, or body.
What is washing your hands
100
A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
What is it must be washed, rinsed, and sanitized
200
•Wearing single-use gloves •Using spatulas, tongs, deli sheets, or other utensils
Name two alternatives for avoiding bare-hand contact with ready-to-eat food
200
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is Toxic-metal poisoning
200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
200
Which of these practices can help prevent cross-contaminatiion?
What is Using a designated cutting board when prepping meat
300
The three categories of food safety hazards are biological, physical, and
What is Chemical
300
While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?
What is Shiga Toxin-producing E. coil
300
Itching and tightening of the throat are symptoms of what?
What is food allergy
300
What piece of jewelry can be worn by a foodhandler?
What is plain band ring
300
Infrared thermometers should be used to measure the
What is surfact temperature of a grill
400
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
What is 2
400
Covering wounds can help prevent the spread of which pathogen?
What is Staphylococcus aureus
400
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utensils before use.
400
•As soon as they become dirty or torn •Before beginning a different task •After an interruption, such as taking a phone call •After handling raw meat, seafood, or poultry, and before handling ready-to-eat food
Name two instances when food handlers must change their gloves.
400
At what temperature do foodborne pathogens grow most quickly?
What is between 70 F and 125 F (21C and 52 C)
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
500
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
500
In a separate area away from food and food-prep areas.
Where should cleaning tools and chemicals be stored in an operation?
500
•What is a Sore throat with fever in an operation that primarily serves a high-risk population •What is Diarrhea •What is Vomiting •What is Jaundice for seven days or less •What is Is vomiting or has diarrhea and has been diagnosed with an illness caused by Norovirus, Shigellaspp., nontyphoidal Salmonella, or shiga toxin-producing E. coli •What is Has been diagnosed with an illness caused by hepatitis A or SalmonellaTyph
Name two symptoms that require a food handler to be excluded from the operation.
500
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
What is Immersion probe