Class Activity 2- EHS 310

What are the symptoms of a person suffering from allergic reaction?

• Nausea, vomiting, abdominal pain, diarrhea

• Skin irritation and breathing difficulty

• Anaphylactic shock

• All of the above

What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice good cleaning and sanitizing

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

• Stored the sanitizer bottle away from the prep area

• Stored the sanitizer bottle on the floor between uses

• Stored the sanitizer bottle on the prep table between uses

• Stored the sanitizer bottle with food supplies below the prep table

What should food handlers do to prevent food allergens from being transferred to food?

• Clean and sanitize utensils after use

• Buy from approved, reputable suppliers

• Store cold food at 5^oC or lower

• Label chemical containers correctly

Match the contaminant with the appropriate category: Animal Bone

• Chemical

• Biological

• Physical

• Microbiological

Match the contaminant with the appropriate category: Cleaning supplies

• Physical

• Chemical

• Biological

• Hazardous

Match the contaminant with the appropriate category: Bacteria

• Physical

• Chemical

• Biological

• Hazardous

A contaminant is any microorganism or substance that can contaminate food or preparation equipment or surfaces. Contaminants can be biological, physical or chemical.

• True

• False

Jewelry on the arms and hands can contribute to physical hazards in foods.

• True

• False

Biological contaminants consist of _________.

• cleaners, sanitizers, polishes

• viruses, parasites, fungi, bacteria

• glass, dirt, bag ties

• science, chemistry, biology