Y1.U2.1-4Flash Sanitation Intro, Microworld , Contamination, Personal Hygeine

Y1.U2.1-4FlashSanitation

Intro, Microworld, Contamination, Personal Hygeine

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What are pathogens?

1

Microorganisms that cause illness

1

A foodborne-illness outbreak occurs when

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two or more people get the same illness after eating the same food.

2

Why are elderly people at a higher risk for foodborne illness?

3

Their immune systems have weakened with age.

3

According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of

foodborne illness in the United States annually.

4

76

4

The three categories of food safety hazards are biological, physical and

5

chemical.

5

Pathogens grow well in food that has a temperature between

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41°F and 135°F.

6

If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.

7

20

7

What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?

8

Yeast

8

Glass from a broken lightbulb is an example of which type of contaminant?

9

Physical

9

The transfer of allergens from food containing an allergen to the food served to a customer is known as

10

cross-contact

10

Hands and arms should be scrubbed with soap for at least __________ seconds.

11

10-15

11

When washing hands, the water should be

12

as hot as you can comfortably stand.

12

To use gloves properly,

13

wash your hands before putting on gloves.

13

If a foodservice employee has diarrhea or vomiting, he or she should

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call in sick and stay home.

14

Store foodservice cleaning chemicals

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away from food, utensils, and equipment used for food.

15

What is the leading cause of foodborne illnesses?

16

Viruses

16

Which type of pathogen needs to live in a host to survive?

17

Parasites

17

Which food item has been associated with Salmonella Typhi

18

Beverages

18

What symptom requires a food handler to be excluded from the operation?

19

Jaundice

19

Which is an example of physical contamination?

20

Bones in fish

20

What practice is useful for preventing Norovirus from causing foodborne illness?

21

Excluding staff with vomiting from the operation

21

What condition promotes the growth of bacteria?

22

Food held between 70 degrees F. and 125 degrees F.

22

Parasites are commonly associated with what food.

23

Wild game

23

What practice should be used to prevent seafood toxins from causing a foodborne illness?

24

Purchasing food from approved, reputable suppliers

24

How should chemicals be stored?

25

Away from prep areas

25

What practice can prevent allergic reaction?

26

Telling customers how an item is prepared

26

What symptom can indicate a customer is having an allergic reaction?

27

Wheezing or shortness of breath

27

What does the L stand for in the FDA’s ALERT tool?

28

Look

28

Where should a food handler wash his or her hands after prepping food?

29

Designated sink for handwashing

29

When should a food handler with a sore throat and fever be excluded from the operation?

30

When the customers served are primarily a high-risk population

30

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

31

Go home

31

What should a food handler do to make gloves easier to put on?

32

Select the correct size gloves

32

When can a food handler diagnosed with jaundice return to work?

33

When approved by the regulatory authority

33

Which item is a potential physical contaminant?

34

Jewelry

34

What is the purpose of hand antiseptic?

35

Lower the number of pathogens on the skin

35

Single-use gloves are not required when

36

Washing produce

36

What should food handlers do after leaving and returning to the prep area?

37

Wash hands

37

What causes preschool-age children to be at risk for foodborne illness?

38

Their immune systems are not strong.

38

What should a server do after clearing a table?

39

Wash hands

39

The whole process of handwashing should take about _____ seconds.

40

20

40