Y1.U2.1-4FlashSanitation

Intro, Microworld, Contamination, Personal Hygeine

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What are pathogens?

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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?

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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.

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76

4

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

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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.

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20

7

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

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Yeast

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

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Physical

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

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cross-contact

10

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

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10-15

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When washing hands, the water should be

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as hot as you can comfortably stand.

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To use gloves properly,

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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.

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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?

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Viruses

16

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

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Parasites

17

Which food item has been associated with Salmonella Typhi

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Beverages

18

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

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Jaundice

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Which is an example of physical contamination?

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Bones in fish

20

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

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Excluding staff with vomiting from the operation

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What condition promotes the growth of bacteria?

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

22

Parasites are commonly associated with what food.

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Wild game

23

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

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Purchasing food from approved, reputable suppliers

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How should chemicals be stored?

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Away from prep areas

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What practice can prevent allergic reaction?

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Telling customers how an item is prepared

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

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Wheezing or shortness of breath

27

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

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Look

28

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

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Designated sink for handwashing

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

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When the customers served are primarily a high-risk population

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

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Go home

31

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

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Select the correct size gloves

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

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When approved by the regulatory authority

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Which item is a potential physical contaminant?

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Jewelry

34

What is the purpose of hand antiseptic?

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Lower the number of pathogens on the skin

35

Single-use gloves are not required when

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Washing produce

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

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Wash hands

37

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

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Their immune systems are not strong.

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What should a server do after clearing a table?

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Wash hands

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The whole process of handwashing should take about _____ seconds.

40

20

40