Culinary Arts Unit 1 (2022-2023) Flashcards
What is a foodborne illness outbreak?
When two or more people report the same illness from eating the same food
Why are preschool-age children at a higher risk for foodborne illness?
They have not built up strong immune systems
The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Time-temperature abuse
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in a apron pocket. What is the risk that could cause a foodborne illness?
Poor cleaning and sanitizing
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Shiga toxin producing E. coli is commonly linked with what type of food?
Raw ground beef
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
Norovirus
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Toxin
What is the most important to prevent a foodborne illness caused by bacteria?
Control time and temperature
What is the most way to prevent foodborne illnesses caused by viruses?
Practice food personal hygiene
Parasites are commonly linked with what type of food?
Seafood
Which patogens are found in high numbers in an infected person’s feces, are highly infections, and can cause severe illness?
Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., Shiga toxin-producing E. Coli
Beside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
Time
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
Store the sanitizer away from the prep area
Which food contains a common allergen?
Mushrooms seasoned with soy sauce and brown sugar
What should food handlers do to prevent food allergens from being transferred to food?
Use cleaned and sanitized utensils when prepping the order
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella spp
Which food contains another common allergen?
Smoked salmon wrapped in a lettuce leaf
Wheezing and shortness of breath are symptoms of what
An allergic reaction
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
Whom to contact about suspicious activity
When is it acceptable to eat in an operation?
When sitting in a break area
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it
Where should food handlers wash their hands?
Designated sink for handwashing
After which activity must food handlers wash their hands?
Clearing tables
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from the work and see a doctor
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know
Who is in the facility
What must food handlers do after touching their body or clothing?
Wash their hands
What is the main reason for food handlers to avoid scratching their scalps?
Spreading pathogens to the food
What is a TCS food?
Food requiring time and temperature control for safety
Which is a TCS food?
Sprouts
What is an important measure for preventing foodborne illness?
Preventing cross-contamination
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
Which piece of jewelry can be worn on a food handler’s hand or arm?
Plain band ring
When should hand antiseptics be used?
After washing hands
Who is most at risk of contaminating food?
A food handler whose young daughter has diarrhea
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns
When washing hands, what is the minimum time you should scrub with soap?
10 seconds
A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay at home?
Sore throat with fever
When may food handlers wear plain-band rings?
At all time
What should a food handler do when working with an infected cut on the finger?
Cover the wound with an impermeable bandage or finger cot and a glove
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
At least 2
When should a food handler with a sore throat and fever be excluded from the operation?
Customers served are primarily a high-risk population
What is a basic characteristic of a virus?
Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Wash hands and change them
Where should personal items, like a coat, be stored in the operation?
In a designated area, away from food
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
Are a high risk-population
Which is a biological contaminant?
Norovirus in shellfish
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
Moisture
Which food item may be handled with bare hands?
Chopped carrots for stew
To work with food, a food handler with an infected hand wound must
Cover the would with an impermeable cover and wear a single-use glove
Which is a chemical contaminant?
Tomato juice served in a pewter pitcher
