Term
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Definition
| An illness caused by contaminated food or beverage. |
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Term
| Foodborne Illness Outbreak |
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Definition
| The occurrence of 2 or more cases of a similar illness resulting from eating a common food. |
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Term
| high risk for foodborne illness |
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Definition
| elderly/infants/pre-school children/pregnant women/people taking certain medications. |
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Term
| Biological, chemical, +physical |
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Definition
| 3 categories of potential hazards to food safety. |
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Term
| cross-contamination; (poor) personal hygiene; time-temp. abuse |
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Definition
| 3 common factors that are responsible for foodborne illness (cpt |
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Term
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Definition
| any time food has been allowed to remian too long @ temps favorable to the growth of foodborne microorganisms |
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Term
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Definition
| occurs when microorganisms are transferred from one surface or food to another |
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Term
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Definition
| service based reference for retail food establishments or how to prevent foodborne illness |
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Term
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Definition
| illness-causing microorganism |
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Term
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Definition
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Term
| Acidity (Level/ (Slightly acidic |
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
| conditions favorable for bacteria to grow & reproduce |
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Term
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Definition
| temperature range for the temp. danger zone (range in which most foodborne microorganisms grow well) |
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Term
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Definition
| the temp, fish should be at delivery |
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Term
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Definition
| scromboid poisoning is also known as |
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Term
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Definition
| cannot be destroyed by freezing, cooking, smoking, or curing |
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Term
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Definition
| bluefish, swordfish, tuna, bonito, mackerel, and mahi mahi are types of fish commonly associated with (wht type of poisoning) |
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Term
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Definition
| yellowing of the skin & eyes tht could indicate a person w/ Hepatitis A |
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Term
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Definition
| yellowing of the skin & eyes tht could indicate a person w/ Hepatitis A |
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Term
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Definition
| when washing hands) wet your hands w/ running water at least (how hot |
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Term
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Definition
| b/t wht temps. do microorganisms grow much faster (within the temp. danger zone) |
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Term
| Which food item has been associated with salmonella typhi |
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Definition
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Term
| What symptom requires a food handler to be excluded from the operation |
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Definition
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Term
| What condition (temp) promotes the growth of bacteria? |
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Definition
| food held between 70°F and 125 °F |
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Term
| How should chemicals be stored |
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Definition
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Term
| What symptom can indicate a customer is having an allergic reaction? |
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Definition
| Wheezing or shortness of breath |
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Term
| A food handler comes to work with diarrhea. what should the manager tell the food handler to do? |
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Definition
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Term
| What should a food handler do to make gloves easier to put on? |
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Definition
| select the correct size gloves |
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Term
| Which items are a potential physical contaminant? |
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Definition
| things like fishbones, chicken bones, JEWELRY, glass and metal. any thing that can cause injury to your mouth or cause you to choke. |
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Term
| what is the purpose of hand antiseptic? |
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Definition
| Lower the number of pathogens on the skin. |
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Term
| What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? |
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Definition
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Term
| What causes preschool-age children to be at risk for foodborne illness? |
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Definition
| Their immune systems are not strong. |
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Term
| what temperatures do infrared thermometers measure? |
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Definition
| Surface temperatures: good for measuring surface temperature of grills. |
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Term
| When can glass thermometers be used? |
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Definition
| When enclosed in a shatter proof casing |
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Term
| When transporting food off site, how should information such as a use by date and time be communicated to the off site staff? |
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Definition
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Term
| what is the minimum internal cooking temperature for a veal chop? |
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Definition
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Term
| What should be done with preset, unwrapped utensils that appear to be unused after quests have left the table? |
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Definition
| Clean and sanitize the utensils |
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Term
| What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? |
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Definition
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