Term
| Why are infant and young children at higher risk for getting a foodborne illness? |
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Definition
| They have not yet built up their immune systems |
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Term
| Which bacteria is commonly linked with cook rice dishes? |
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Definition
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Term
| Scombroid poisoning can be prevented by |
|
Definition
| purshing fish from approved, reputable suppliers. |
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Term
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Definition
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Term
| Which is a biological contaminant? |
|
Definition
| Ciguatera toxin in a red snapper |
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Term
| Jaunice is a symptom of which foodborne illness? |
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Definition
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Term
| As part of hand Washing ? |
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Definition
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Term
| What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? |
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Definition
| Restrict the foodhandler from working with food. |
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Term
| To work with food, a foodhandler with a hand would must |
|
Definition
| Bandage the wound and wear a single-use glove. |
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Term
| Which piece of jewelry is a foodhandler allowed to wear ? |
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Definition
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Term
| Foodhandlers should wash their before and after? |
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Definition
| Handling raw meat, poultry, or seafood |
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Term
| A foodhandler who spend an entire shift forming hanburger patties should change gloves. |
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Definition
| every 4 hours during continual use, and more often as needed |
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Term
| How should the temperature of a shipment of sour cream be taken when it arrives at an operation ? |
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Definition
| Every 4 hours during continual use, and more often as needed |
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Term
| For which condition should you reject shipment of fresh chicken ? |
|
Definition
| No USDA or state department agiculture inspection stamp. |
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