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75 Matching questions

  1. What are some ways to keep chemicals from contaminating food?
  2. Personal Hygiene
  3. Mold
  4. Biological contaminants
  5. Physical Hazards
  6. True or False. Hand antiseptics should only be used before handwashing.
  7. Chemical Hazards
  8. Why are elderly people at a higher risk for fodborne illness?
  9. Hair restraint
  10. To prevent food allergens from being transferred to food, ...
  11. What are the most common risk factors that cause foodborne illness?
  12. What procedures must foodhandlers follow when using gloves?
  13. Toxins
  14. What should foodhandlers do after prepping food and before usingthe restroom?
  15. Please list 6 common food allergens
  16. Chemical contaminants
  17. Itching and tightening of the throat are symptoms of what?
  18. What is the proper procedure for handling employee wounds on hands or arms?
  19. When should hand antiseptics be used?
  20. Most important measure to prevent foodborne illness caused by viruses is:
  21. If an employee has a health problem that poses a possible threat to food safety, what are the appropriate actions to be taken?
  22. Eggs and peanuts are dangerous for people with which condition?
  23. What employee health problems pose a possible threat to food safety?
  24. Bacteria
  25. Immune System
  26. Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
  27. Finger cot
  28. Contamination
  29. Four types of pathogens are:
  30. Time-Temperature Abuse
  31. What are some basic work-attire requirements for employees?
  32. Physical contaminants
  33. FAT TOM stands for Food, Acidity,Time Temperature, Oxygen and...
  34. Cross-contact
  35. Fungi
  36. Parasite
  37. Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food.
  38. Acording to the CDC, the most common risk factors that cause foodborne illnesses are:
  39. Leading cause of foodborne illness is
  40. Toxic-metal poisoning
  41. What personal behaviors can contaminate food?
  42. Foodborne Illness Outbreak
  43. What food items are better able to support the growth of pathogens?
  44. True or False. If a food handler had a sore throat with a fever, he or she is restricted from working with food for 12 hours.
  45. Microorganisims
  46. What two FAT TOM conditions are easiest for an establishment to control?
  47. What must foodhandlers do after touching their hair, face or body?
  48. True or False. Gloves can be used in place of handwashing.
  49. True or False. Food handlers who have had jaundice for less than seven days must be excluded from the operation.
  50. Which piece of jewelry can be worn by a foodhandler?
  51. What three points should a food defense program focus on to prevent possible threats to food?
  52. What are the potential costs associated with foodborne illness outbreaks?
  53. 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?
  54. Spore
  55. What measures should be taken to prevent a seafood-specific foodborne illness?
  56. Foodhandlers should keep their fingernails...
  57. Foodborne Illness
  58. Five steps for proper handwashing:
  59. FAT TOM
  60. Cross-Contamination
  61. Foodborne pathogens grow well at temperatures...
  62. Yeast
  63. How are viruses transmitted?
  64. TDZ (temperature danger zone)
  65. What are the keys to food safety?
  66. What are the three categories of food safety hazards?
  67. How can plant toxinsbe prevented from getting into food?
  68. Pathogens
  69. Biological, Chemical and Physical Hazards
  70. Please list the components of a good personal hygiene program.
  71. Cooking tomato sauce in a copper pot can cause which foodborne illness?
  72. True or False. Gloves should be changed before beginning a different task.
  73. Biological Hazards
  74. True or False. During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds.
  75. What measures can be taken to help ensure the safety of customers with food allergies?
  1. a Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.
  2. b 1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.
  3. c Toxic-metal poisoning.
  4. d True.
  5. e False. Gloves must never be used in place of handwashing.
  6. f Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
  7. g When objects get in food. Examples are, metal shavings from cas, staples fom cartons, glass from broken lightbulbs or dishes, blades from plastic or rubber spatulas, bristles from pastry brushes, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits, twist ties, etc.
  8. h False. Antiseptics, if used, should only be used after proper handwashing - never in place of it.
  9. i From person to person, people to food, and from people to food-contact surfaces.
  10. j between 41 F and 135 F.
  11. k True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work.
  12. l 1) Describe menu items 2) Identify ingredients 3) Suggest simple items 4) wash, rinse, and sanitize cookware before preparing food 5) Wash hands and change gloves before preparing food. 6) Assign specific equipment for preparing food for customers with allergens.
  13. m 1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.
  14. n Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.
  15. o Hepatitis A
  16. p Organism that needs to live in a host organism to survive.
  17. q Two
  18. r Use only approved suppliers.
  19. s short and unpolished.
  20. t The three major categories or types of hazards to food safety.
  21. u 1) Following hygienic hand practices. 2) Maintaining personal cleanliness. 3) Wearing clean and appropriate uniforms and following dress codes. 4) Avoiding certain habits and actions. 5) Maintaining good health. 6) Reporting illnesses.
  22. v 1) Store chemicals away from food, utensils,and equip. 2) Follow mfgr directions when using chemicals. 3) Be careful when using chemicals while food is being prepared. 4) Label chemical containers when transferring a chemical to a new container. 5) Only use lubricants that are made for food equipment.
  23. w Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.
  24. x 1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus
  25. y Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.
  26. z poisons produced by pathogens, plants or animals.
  27. aa Illness carried or transmitted to people by food.
  28. ab Responsible for many cases of foodborne illness. Can come from a variety of substances normally found in the establishment.
  29. ac microorganisms that cause illness
  30. ad Food, Acidity, Temperature - Time, Oxygen, Moisture
  31. ae Dairy, Egg, Fish and shellfish, Wheat, Soy, and Peanuts and tree nuts.
  32. af Plain band ring.
  33. ag 1) Use single use gloves, never washed or reused. 2) Make sure fit properly 3) Never use gloves in place of handwashing. 4) Wash hands before donning gloves and when changing. 5) Change gloves when soiled, before changing tasks, every 4 hours and after handling raw meat before handling RTE food.
  34. ah Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne illness.
  35. ai Viruses
  36. aj Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
  37. ak Allergens are transferred from food containing an allergen to the food served to the customer.
  38. al Use only approved vendors. Cook and hold coorectly.
  39. am Viruses, Bacteria, Fungi, and Parasites.
  40. an Wash their hands.
  41. ao False.
  42. ap Illness caused when toxic metals are leached from utensils or equipment containing them.
  43. aq An incident in which two or more people experience the same illness after eating the same food.
  44. ar False. The food handler can work with or around food when he or she has a written release from a medical practitioner.
  45. as The body's defense against illness.
  46. at Take off their aprons.
  47. au Time and Temperature.
  48. av Presence of harmful substances in food.
  49. aw Biological, Chemical and Physical Hazards.
  50. ax Bandages must be worn over wounds on hands and arms. The bandages must keep the wound from leaking. A single-use glove or finger cot must be worn over bandages on hands or fingers.
  51. ay Sore throat w/ fever, restrict from working around or with foodand require medical release to return.

    For vomiting, diarrhea, jaundice or one of the following: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus - Exclude from operation and require medical release to return.
  52. az Food allergies.
  53. ba False. Scrub hands and arms vigorously for ten to fifteen seconds.
  54. bb Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
  55. bc Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.
  56. bd Personal hygiene / practicing personal hygiene.
  57. be clean and sanitize utensils before use.
  58. bf Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.
  59. bg Protective covering used to cover a properly bandaged cut or wound on the finger.
  60. bh Habits that include keeping the hands, hair, and body clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
  61. bi Moisture
  62. bj small, living organisms that can be seen only through a microscope.
  63. bk After washing hands.
  64. bl Form that some bacteria can take to protect themselves when nutrients are not available.
  65. bm Food allergy.
  66. bn Leading cause of foodborne illness. (Includes viruses, bacteria, parasites and fungi)
  67. bo Type of fungus that causes food spoilage.
  68. bp Their immune systems are weekened with age.
  69. bq single celled, living microorganisms that can spoil food and cause illness.
  70. br 1) Wear a clean hat or hair restraint, 2) Wear clean clothing daily. 4) Remove aprons when leaving food prep areas. 5) Remove jewelry from hands and arms prior to preparing food and working in food prep areas.
  71. bs 1) Wet hands and arms with running water as hot as you can stand 2) Apply soap 3) Scrub hands and arms vigorously for ten to fifteen seconds 4) Rinse hands and arms thoroughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer.
  72. bt Human elements, building interior, building exterior
  73. bu Range where pathogens grow well in food (between 41 deg and 135 deg)
  74. bv Occurs when microorganisms are transferred from one food or surface to another.
  75. bw Device used to keep a foodhandler's hair away from food and to keep the individual from touching it.