A food handler's hands can transfer pathogens from one food to another.
Food handlers who don't wash their hands correctly can cause a foodborne illness.
A foodborne-illness outbreak is when two or more people get sick after eating at the same place.
Adults are more likely than preschool-age children to get sick from contaminated food.
How food becomes unsafe. Leftover chili is cooled on the counter.
Cross-contamination
Poor-personal hygiene
Time-temperature abuse
Poor cleaning and sanitizing
How food becomes unsafe. A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomatoes on a bun.
Poor personal hygiene
How food becomes unsafe. A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.
How food becomes unsafe. After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.
Mark each food that is or contains a TCS food.
Baked potatoes
Orange juice
Pizza with diced tomatoes and green pepper
Poached salmon
Refried beans
Scrambled shell eggs
Shrimp fried rice
Tofu ice cream
Vanilla milkshake
Whole-wheat bread
What is a foodborne-illness outbreak?
When two or more food handlers contaminate multiple food items
When an operation serves contaminated food to two or more people
When two or more people report the same illness from eating the same food
When the CDC receives information on two or more people with the same illness
Which is a ready-to-eat food?
Uncooked rice
Raw deboned chicken
Sea salt
Unwashed green beans
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
They are more likely to spend time in a hospital.
They are more likely to suffer allergic reactions.
Their appetites have increased since birth.
Which is a TCS food?
Bread
Flour
Sprouts
Strawberries
Which is a common risk factor for foodborne illness?
Reheating leftover food
Serving ready-to-eat food
Using single-use, disposable gloves
Purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
What is TCS food?
Food requiring thermometer checks for security
Food requiring trustworthy conditions for service
Food requiring training commitments for standards
Food requiring time and temperature control for safety
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
The Centers for Disease Control and Prevention (CDC)
The Public Health Service (PHS)
