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safe food handler

how to wor in kitchen

QuestionAnswer
After handwashing, when drying your hands, which of the following should NOT be done use a clean cloth hand towel
During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is 5 - 10 seconds
Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever she must be excluded from the restaurant
Bill, a line cook at a Chinese restaurant, has a sore throat with a fever he must be restricted from working with or around food
Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating Histamine (Scromboid)
Symptoms of physical contamination can include all of the following EXCEPT diarrhea
A burning sensation in the throat and reddening of the face and neck are symptoms of Histamine (Scromboid)
The term cross contact specifically relates to cleaning equipment that has come in contact with food allergens
This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness Brevetoxin (Neurotoxic)
The virus that is extremely contagious causing diarrhea and vomiting is Novovirus
Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount Salmonella spp.
Dishes made with meat and poultry such as stews and gravies are in danger of contamination by Clostridium perfringens
The foodborne illness that can be a problem for Asian restaurants because of the significant amount of rice prepared and served daily is Bacillus cereus
Bacteria, viruses, parasites and toxins are considered which type of hazard biological
Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? 4 hours
A sign of spoilage includes white or pink discoloration or slime: yeast
Baked potatoes that have been time and temperature abused can be a source of Clostridium botulism
Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water Campylobacteriosis
The foodborne illness that is particularly dangerous to pregnant women and newborns is Listeriosis
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
The F in FAT TOM stands for food
Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? Listeriosis
TCS foods include all of the following EXCEPT bread
The category of pathogen that probably spoils food more than it causes illness is fungi
The pH level is is best for bacteria to grow is 4.6 to 7.5
The temperature danger zone or TDZ is between 41 and 135 degrees F.
Day-care and medical communities have had frequent issues with this parasite Cryptosporidiosis
The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is Staphylococcus aureus
Which of the following DOES NOT require that a food handler be excluded from the workplace? Staphylococcus aureus
Symptoms include headache, high fever, rash, and abdominal pain Salmonella typhi
Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service: Salmonella spp.
The category of pathogen that is most easily prevented by using correct personal hygiene is viruses
The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is Listeriosis
Canned foods and untreated garlic and oil mixtures are foods commonly linked to Clostridium botulism
The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: parasites
Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers Cyclosporiasis
The water activity level that where bacteria grow well is 85 and above
Commonly associated with oysters, this illness could cause death if the customer has a liver disease Vibrio vulnificus/vibrio parahaemolyticus
The illness that is very contagious and has been associated with cruise ships Novovirus
The bacteria that is linked to flies which transfer bacteria to food is Shigella spp.
Created by: susie9810