Bell Ringer What is a foodborne illness At

Bell Ringer • What is a foodborne illness? • At what time is a foodborne illness considered an out break? • A: A foodborne illness is an disease transmitted to people through food. • A: Two or more people have the same symptoms after eating the same food. • An investigation is conducted by state and local regulatory authorities. • The outbreak is confirmed by laboratory analysis.

Bell Ringer • 1. Using one set of cutting boards for raw TCS food another set of cutting boards for ready to eat food reduces the risk of? • • A: Cross-Contamination B: Time-Temperature abuse C: Physical Contamination D: Toxic metal poison • 2. An example of TCS food is • • • A: Dried apples B: Powdered Milk C: Chopped Walnuts D: Sliced Cantaloupe Answers : 1. A 2. D

Bell Ringer • • • 1: What is one of the five risk factors for foodborne illness: A: Pathogens B: Purchasing food from unsafe sources C: Rushing the cooking process D: Poor mis en place. • 2: What is one the challenges to Food Safety: • A: Unapproved suppliers • • B: Poor Timing C: Using the wrong ingredients D: Wearing jewelry at the work place A: 1. B 2. A

Bell Ringer • A food handler must be excluded from the operation for which symptom? • A: Jaundice • B: Coughing • C: Cramps • D: Sneezing • The Risk of physical contamination can be reduced by • A: Washing hands before handling food. • B: Using galvanized containers to store beverages. • C: Keeping food tightly covered during pesticide applications. • D: Using shields on fluorescent light bulbs where food is stored. • Answers: 1: A, 2: D

Bell Ringer • What Is a form some bacteria take to keep from dying when they do not have enough food? • A: Flagella • B: Virus • C: Spore • D Parasite • Most regulations for food service operations are written at what level? • A: City • B: County • C: State • D: Federal • Answer: 1: C 2: C

Bell Ringer • Why are children at a higher risk of foodborne illnesses? • What is the maximum acceptable receiving temperature for fresh poultry? • Answers: • 1. B : Their immune systems are not yet fully developed • 2. B : 41 F (5 C)

Bell Ringer 1. A costumer having an allergic reaction shows which of the following? • A. Cold sweats • B. Wheezing • C. Dizzy spells • D. Dehydration 2. What can cause histamine to form in tuna? Answers: 1. B: Wheezing 2. D: Time – Temperature abuse

Bell Ringer • Raw and undercooked dishes made for high-risk populations must use eggs that have been • A. pasteurized • B. pooled • c. hard-boiled • D. Shelled • The effectiveness of chemical sanitizers is NOT affected by its • A. Concentration • B. contact-time • C. Color • D. Temperature • Answers • 1. A • 2. C

Bell Ringer • A food handler who has just bused tables must do what before handling food? • A. Remove Apron • B. wash hands • C. Put disposable gloves back on • D. Wipe hands on cloth towel • Where should pesticides be stored? • A. Above work station in the food prep area • B. in a secure storage area away from food • C. On the bottom shelf of the dry storage area • D. In a bin or box under the sink • Answers • 1. B • 2. B