Questions and Answers
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus?
Hepatitis A
Under ideal conditions, bacteria can multiply every?
20 minutes
What is the range of temperature for the danger zone?
41 - 135 degrees
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit?
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Which parasite is associated with foodborne illnesses caused by undercooked pork?
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Which bacteria is associated with foodborne illnesses caused by undercooked ground beef?
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What is the main goal for controlling time and temperature?
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Toxins produced by pathogens can be easily eliminated by?
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Employees with a headache and cough should be restricted to what type of duties at work?
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Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses?
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What must a food handler do when he or she is feeling sick?
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Which of the following is a common symptom of a foodborne illness?
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What should you do at work if you have a headache, cough, and a runny nose?
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The FDA has created a food defense program called A.L.E.R.T. What part of the program includes paying attention to who is in the food facility and also conducting background checks of employees during the hiring process?
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Which of these is NOT a potential chemical hazard?
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Which of these is NOT considered a potential physical hazard?
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Pieces of glass and strands of hair are considered what type of hazard?
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Which of these is an example of PHS/TCS foods?
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Which of these is NOT a TCS food?
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Which of these is an example of ready-to-eat foods?
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Which thermometer is the most widely used to take the internal temperature of food?
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Which of the following is not one of the big 6?
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What is the correct temperature reading when calibrating a thermometer using the ice point method?
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Raw food dripping onto ready-to-eat foods is an example of what hazard?
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What type of hazard are we avoiding when using different cutting boards when cutting raw chicken and chopping raw vegetables?
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Finding ice crystals on a delivery of frozen foods is a sign of what?
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Study Notes
Foodborne Illnesses
- Hepatitis A is a serious foodborne illness transmitted via fecal-oral routes.
- Norovirus is associated with foodborne illnesses from infected feces or vomit; it is commonly found in settings like restaurants.
Bacterial Growth and Temperature
- Under ideal conditions, bacteria can multiply every 20 minutes.
- The danger zone for food temperatures is between 41 - 135 degrees Fahrenheit.
- Listeria, associated with contaminated lunch meats, can grow at temperatures below 41 degrees Fahrenheit.
Parasites and Pathogens
- Trichinella is a parasite linked to foodborne illnesses from undercooked pork.
- Shiga toxin-producing E. coli is associated with illnesses from undercooked ground beef.
Time and Temperature Control
- The primary goal for managing time and temperature is to reduce and prevent bacterial growth.
- Toxins produced by pathogens cannot be eliminated through cooking, cooling, or reheating; any attempt will not resolve the issue.
Employee Health and Safety
- Employees experiencing headaches or coughs should be restricted to stocking food rather than direct food handling.
- Food handlers must notify their manager if they feel sick.
Symptoms of Foodborne Illness
- Common symptoms include vomiting, diarrhea, and fever.
Food Safety Practices
- Employees with respiratory symptoms should avoid direct food handling.
- The FDA’s A.L.E.R.T. program emphasizes monitoring employee access to food facilities.
Chemical Hazards
- Storing chemicals separately from food is NOT a potential hazard; however, chemicals sprayed while food is present pose a significant threat.
- Hazards involving bleach or cleaners accidentally entering food are considered serious.
Physical Hazards
- Pieces of glass and hair found in food are categorized as physical hazards.
- Pesticides, while a concern, are not classified as physical hazards.
Cross-Contamination
- Cross-contamination can occur through actions such as using the same cutting board for raw chicken and ready-to-eat foods.
- Examples include cutting raw chicken and then slicing melons or storing raw and ready-to-eat foods on the same shelf.
TCS (Time/Temperature Control for Safety) Foods
- Examples of TCS foods: pizza, hamburgers, tacos.
- Uncooked rice is NOT considered a TCS food.
Ready-to-Eat Foods
- Ready-to-eat foods include items like bananas, apples, and muffins.
Thermometers
- Bimetallic thermometers are primarily used to measure the internal temperatures of food.
- The ice point method for calibrating thermometers should read 32 degrees Fahrenheit.
Cross-Contamination Prevention
- Using separate cutting boards for raw meats and other foods avoids cross-contamination.
Time and Temperature Abuse
- Ice crystals on frozen food deliveries indicate possible time and temperature abuse, suggesting spoilage risks.
General Best Practices
- Thermometers should be recalibrated after a pause in use, if dropped, or if used incorrectly.
- Maintain diligence in food delivery, particularly regarding temperature control for perishable items.
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Description
Test your knowledge on food safety and foodborne illnesses with this AAA Food Manager Certification quiz. Covering essential topics like virus transmission, bacterial growth, and temperature safety, this quiz is ideal for anyone preparing for certification.
