Name that Pathogen/Allergen
What pathogen is most commonly associated with Chicken and Raw Eggs?
Salmonella
True or false: you need to wash your hands after returning from a meal break?
True
True or False: You should switch gloves after going from handling conventional to organic products.
True
Washing your hands with soap & water for 20 seconds before putting on your gloves for the day.
Safe; this is the proper amount of time for washing hands and doing this at the beginning of your shift is a good habit to get into.
What do you do if you spot a pest in our store?
Log it in the Pest Log by Customer Service, and alert your TL/STL.
This allergen is commonly found in baked goods, and is associated with Celiac Disease.
Gluten
What is the range of temperatures deemed "the danger zone" by the FDA
45 degrees F to 135 degrees F
What do you do if you find an organic product mixed with conventional?
Sell it as conventional, the product is now conventional since it touched something non-organic.
Should you attempt to repair any broken equipment in our store?
Unsafe; Alert your TL/STL and they will place a lock-out/tag-out tag on the machine until it is usable again.
What is considered the danger zone for bacterial growth? (think degrees Fahrenheit)
410 F - 1350F
What are the top nine most common allergens?
Name at least three to receive points.
Milk, eggs, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
What three failures are most responsible for food poisoning?
Failure to wash hands, failure to clean prep and cooking areas, poor storage of perishables.
Organic products should always be stored above conventional, and the same goes for the salesfloor.
Lifting a box with your back and legs straight.
Unsafe; it's important to pick up heavy boxes with your legs bent at your knees so you use more of your legs, and don't throw out your back.
When should food handlers wash their hands? (Name 3 situations)
After using the restroom, after each break, in between raw and cooked foods, touching your face, taking out the trash, after handling money, etc.
Raw or undercooked shellfish, particularly oysters, can transmit this virus. This also can cause severe liver inflammation.
Hepatitis A
How often do gloves need to be changed when working on one task continuously? (Assuming they do not get contaminated while doing the task)
Every 4 hours, or as needed if they become soiled or damaged
This type of contamination occurs when bacteria from raw food are transferred to cooked or ready-to-eat food.
Cross-contamination
Your team put out a sample at 1:00PM and around 6:00PM there's still some available and a customer takes a sample.
Unsafe; the sample is past the 4 hour expiration and the customer is more at risk for illness that way.
Who invented pasteurization?
Louis Pasteur
This pathogen is associated with undercooked ground beef and can cause major stomach upset.
Shiga virus or E. Coli
How hot does hot water need to be to sanitize dishes using hot water immersion?
1710F
A restaurant prepares raw organic chicken on a cutting board. The board is washed and rinsed, then the same towel is used to wipe a countertop where sandwiches are being made. Identify the contamination pathway.
Indirect Cross Contamination
The trash compactor is jammed and you run the machine and its not working. You stick a rod down the compactor to try and unclog the machine.
Safe; Only when the compactor is off, it is safe to try and unclog the trash compactor in this scenario.
A team member prepares ready-to-eat sandwiches after using the bathroom without properly washing their hands. Several customers become sick within 12-48 hours, with vomiting and diarrhea. The pathogen is highly contagious and can spread through contaminated food, surfaces, and infected people.
Norovirus