Podcast
Questions and Answers
Which is an example of physical contamination?
Which is an example of physical contamination?
- Bones in fish (correct)
- Cooking tomato sauce in a copper pan
- Touching dirty food-contact surfaces
- Sneezing on food
What practice is useful for preventing Norovirus from causing foodborne illness?
What practice is useful for preventing Norovirus from causing foodborne illness?
- Cooling food rapidly
- Excluding staff with vomiting from the operation (correct)
- Encouraging staff to get flu shots
- Cooking food to minimum internal temperature
What condition promotes the growth of bacteria?
What condition promotes the growth of bacteria?
- Food with a pH that is highly alkaline
- Food held between 70 degrees and 125 degrees F (correct)
- High acidity
- Low levels of moisture
What condition promotes the growth of bacteria?
What condition promotes the growth of bacteria?
Parasites are commonly associated with what food?
Parasites are commonly associated with what food?
What practice should be used to prevent seafood toxins from causing a foodborne illness?
What practice should be used to prevent seafood toxins from causing a foodborne illness?
How should chemicals be stored?
How should chemicals be stored?
What does the L stand for in the FDA's ALERT tool?
What does the L stand for in the FDA's ALERT tool?
What practice can help prevent allergic reactions?
What practice can help prevent allergic reactions?
What symptom can indicate a customer is having an allergic reaction?
What symptom can indicate a customer is having an allergic reaction?
Where should a food handler wash his or her hands after prepping food?
Where should a food handler wash his or her hands after prepping food?
When should a food handler with a sore throat and fever be excluded from the operation?
When should a food handler with a sore throat and fever be excluded from the operation?
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
What should a food handler do to make gloves easier to put on?
What should a food handler do to make gloves easier to put on?
When can a food handler diagnosed with jaundice return to work?
When can a food handler diagnosed with jaundice return to work?
Which item is a potential physical contaminant?
Which item is a potential physical contaminant?
What is the purpose of hand antiseptic?
What is the purpose of hand antiseptic?
Single-use gloves are not required when
Single-use gloves are not required when
What should food handlers do after leaving and returning to the prep area?
What should food handlers do after leaving and returning to the prep area?
A package of raw chicken breasts is left out at room temperature. What does this indicate?
A package of raw chicken breasts is left out at room temperature. What does this indicate?
A food handler sneezes on a salad. What does this indicate?
A food handler sneezes on a salad. What does this indicate?
A food handler cooks a rare hamburger. What does this indicate?
A food handler cooks a rare hamburger. What does this indicate?
A food handler scratches a cut and then continues to make a sandwich. What does this indicate?
A food handler scratches a cut and then continues to make a sandwich. What does this indicate?
A food handler leaves the restroom without washing her hands. What does this indicate?
A food handler leaves the restroom without washing her hands. What does this indicate?
A food handler cuts up raw chicken. He then uses the same knife to chop carrots for a salad. What does this indicate?
A food handler cuts up raw chicken. He then uses the same knife to chop carrots for a salad. What does this indicate?
Why are elderly people at a higher risk for foodborne illnesses?
Why are elderly people at a higher risk for foodborne illnesses?
The three categories of food safety hazards are biological, physical, and what?
The three categories of food safety hazards are biological, physical, and what?
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?
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?
The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and what?
The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and what?
According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and what?
According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and what?
FATTOM stands for what?
FATTOM stands for what?
Temperature danger zone is what?
Temperature danger zone is what?
Hemorrhagic colitis is prevented by controlling what?
Hemorrhagic colitis is prevented by controlling what?
Neurotoxic shellfish poisoning (NSP) is prevented by practicing what?
Neurotoxic shellfish poisoning (NSP) is prevented by practicing what?
Listeriosis is prevented by controlling what?
Listeriosis is prevented by controlling what?
Amnesic shellfish poisoning (ASP) is prevented by what?
Amnesic shellfish poisoning (ASP) is prevented by what?
Vibrio vulnificus primary septicemia is prevented by what?
Vibrio vulnificus primary septicemia is prevented by what?
Staphylococcal gastroenteritis is prevented by practicing what?
Staphylococcal gastroenteritis is prevented by practicing what?
Norovirus gastroenteritis is prevented by practicing what?
Norovirus gastroenteritis is prevented by practicing what?
Salmonellosis is prevented by controlling what?
Salmonellosis is prevented by controlling what?
Giardiasis is prevented by purchasing from what?
Giardiasis is prevented by purchasing from what?
Scombroid poisoning is prevented by purchasing from what?
Scombroid poisoning is prevented by purchasing from what?
Shigellosis is prevented by practicing what?
Shigellosis is prevented by practicing what?
Bacillus cereus gastroenteritis is prevented by controlling what?
Bacillus cereus gastroenteritis is prevented by controlling what?
Paralytic shellfish poisoning (PSP) is avoided by purchasing what?
Paralytic shellfish poisoning (PSP) is avoided by purchasing what?
A food handler's hands can transfer pathogens from one food to another.
A food handler's hands can transfer pathogens from one food to another.
Food handlers who don't wash their hands correctly can cause a foodborne illness.
Food handlers who don't wash their hands correctly can cause a foodborne illness.
A foodborne illness outbreak is when two or more people get sick after eating at the same place.
A foodborne illness outbreak is when two or more people get sick after eating at the same place.
Adults are more likely than preschool children to get sick from contaminated food.
Adults are more likely than preschool children to get sick from contaminated food.
All pathogens need oxygen to grow.
All pathogens need oxygen to grow.
The most important way to prevent foodborne illness caused by a virus is to control time & temp.
The most important way to prevent foodborne illness caused by a virus is to control time & temp.
Salmonella Typhi is commonly linked with ground beef.
Salmonella Typhi is commonly linked with ground beef.
Parasites are commonly associated with wild game.
Parasites are commonly associated with wild game.
Leftover chili cooled on the counter is an example of _____
Leftover chili cooled on the counter is an example of _____
Food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun is an example of _____
Food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun is an example of _____
Food handler prepping a salad stops to scratch an itch on her arm and then returns to making salad is an example of _____
Food handler prepping a salad stops to scratch an itch on her arm and then returns to making salad is an example of _____
Server setting tables touches the food contact surfaces of the water glass while placing it on the table is an example of _____
Server setting tables touches the food contact surfaces of the water glass while placing it on the table is an example of _____
Which is not a TCS food?
Which is not a TCS food?
Which is not a TCS food?
Which is not a TCS food?
Which is not a type of contaminant that is a risk to food?
Which is not a type of contaminant that is a risk to food?
What are the 6 conditions that pathogens need to grow?
What are the 6 conditions that pathogens need to grow?
What foods are commonly linked to hepatitis A?
What foods are commonly linked to hepatitis A?
What foods are commonly linked to Salmonella Typhi?
What foods are commonly linked to Salmonella Typhi?
What foods are commonly linked to norovirus?
What foods are commonly linked to norovirus?
What foods are commonly linked to Escherichia coli (e-coli)?
What foods are commonly linked to Escherichia coli (e-coli)?
What are biological contaminants?
What are biological contaminants?
What are physical contaminants?
What are physical contaminants?
What are chemical contaminants?
What are chemical contaminants?
You should wash your hands after a smoke break.
You should wash your hands after a smoke break.
You should not have painted fingernails when serving food.
You should not have painted fingernails when serving food.
Wearing a dirty uniform or apron can contaminate food.
Wearing a dirty uniform or apron can contaminate food.
Use hand antiseptic before washing hands.
Use hand antiseptic before washing hands.
Handwashing steps order:
Handwashing steps order:
Actions that can contaminate food include:
Actions that can contaminate food include:
When should a food handler be excluded from operation?
When should a food handler be excluded from operation?
Rinsing a cutting board will prevent cross contamination with food placed on it.
Rinsing a cutting board will prevent cross contamination with food placed on it.
Some thermometers cannot be calibrated.
Some thermometers cannot be calibrated.
Chicken held at an internal temp of 125 F has been time-temp abused.
Chicken held at an internal temp of 125 F has been time-temp abused.
How to prevent cross contamination?
How to prevent cross contamination?
Temperature danger zone is:
Temperature danger zone is:
Foodborne pathogens can grow rapidly at:
Foodborne pathogens can grow rapidly at:
Thermometers used to measure food temp must be accurate to:
Thermometers used to measure food temp must be accurate to:
Store ready to eat TCS food no more than _____ days.
Store ready to eat TCS food no more than _____ days.
Five Risk Factors for Foodborne Illness:
Five Risk Factors for Foodborne Illness:
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Study Notes
Physical Contamination
- Physical contamination occurs when foreign objects, such as bones in fish or jewelry, contaminate food.
Norovirus Prevention
- Prevent Norovirus by excluding staff exhibiting symptoms like vomiting from food operations.
Bacteria Growth Conditions
- Bacteria thrive in food held between 70°F and 125°F.
Seafood Toxins Prevention
- To prevent seafood toxins from causing illness, purchase from approved, reputable suppliers.
Handwashing Regulations
- Food handlers must wash hands at designated sinks, not utility or food prep sinks.
Allergic Reactions
- Symptoms of allergic reactions can include wheezing or shortness of breath.
Food Hazard Categories
- Three categories of food safety hazards include biological, physical, and chemical pollutants.
Foodborne Illness Outbreaks
- An outbreak is confirmed when two or more individuals experience the same illness after consuming the same contaminated food.
Key Food Safety Practices
- Essential practices include good personal hygiene, preventing cross-contamination, and proper time-temperature control.
FATTOM
- FATTOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture, essential for pathogen growth.
Temperature Danger Zone
- Food held between 41°F and 135°F is at risk for rapid pathogen growth, often referred to as the temperature danger zone.
Risk Factors for Foodborne Illness
- Risk factors include improper food temperature control, undercooked food, contaminated equipment, unsafe food sourcing, and poor personal hygiene.
Types of Contaminants
- Biological contaminants include parasites and toxins; physical contaminants involve foreign objects; chemical contaminants are cleaning agents and sanitizers.
Safe Food Sources
- High-risk foods include shellfish, ready-to-eat foods, and beverages; also, avoid purchasing from unsafe sources.
Exclusion from Food Operations
- Exclude food handlers exhibiting sore throat with fever, jaundice, recent vomiting, and illness linked to Norovirus.
Handwashing Steps
- Effective handwashing involves wetting hands, applying soap, scrubbing thoroughly, rinsing, and drying with a single-use towel.
Time-Temperature Abuse
- Leaving food at improper temperatures is a common cause of foodborne illnesses.
Proper Equipment Usage
- Use separate equipment for raw and ready-to-eat foods and sanitize after each use to prevent cross-contamination.
Thermometer Calibration
- Food thermometers must be accurate within +/- 2°F for safe food temperature measurement.
TCS Food Storage
- Store ready-to-eat TCS (Time-Temperature Control for Safety) food for no more than 7 days to minimize risk.
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