Serv safe Food handler 1

What is a foodborne illness?

• A foodborne illness is a type of allergy to certain foods.

• A foodborne illness is caused by exposure to extreme temperatures while cooking.

• A foodborne illness is a result of overeating unhealthy foods.

• A foodborne illness is a disease caused by consuming contaminated food or beverages.

List three types of contamination.

• Hot, cold, lukewarm

• Solid, liquid, gas

• Physical, chemical, biological

• A, B, C

Who are considered high risk populations when it comes to food safety?

• Athletes

• Teenagers

• Vegetarians

• Young children, elderly people, pregnant women, and people with weakened immune systems

Choose the correct term for this definition: anything that could cause harm to consumers. There are 3 general categories: physical, chemical, biological.

• Food

• Hazard

• Pathogen

Select each one that is a Biological Hazard.

• bacteria

• fungi

• bandages

• viruses

• parasites

Match the following

• US Environmental Protection Agency

• EPA

• Center for Disease control and Preventio

• FSIS

• Department of Agriculture

• USDA

• Food and Drug Admin

• FDA

• Food and Safety Inspection service

• CDC

The safest way to thaw frozen food is:

• In a refrigerator below 41 degrees F.

• Under potable running water at 90 degrees F.

• At room temperature on the countertop.

• In a microwave two hours before cooking.

At what temperature can prepped sushi be stored?

• 48 F

• 50 F

• 39 F

• 45 F

The temperature danger zone where bacteria reproduce fastest is between ____ - ____ F.

• 41 - 135 degrees F

• 0 - 32 degrees F

• 135 - 165 degrees F

• 32 - 41 degrees F

What does FIFO stand for?

• First in, first out

• Food in, food out

• Fix it, feed it

• First included, first out