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 and 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 Answers: 1: A, 2: D 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 : 41F (5C)

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: B: Wheezing 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