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Keeping Food Safe 2
Which is not ready-to-eat foods?
What is TCS foods?
Keeping Food Safe 2
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1
What is TCS foods?
Foods that do require cooking, washing, or prepping
Foods that do not require cooking, washing, or prepping
Foods you buy from a vending machine
Foods you buy on the black market
2
Which is not ready-to-eat foods?
raw meat
apples
peanut butter
nuts
3
Pathogens are a direct result of what?
Poor hygiene
Poor standards
Poor health
Poor wealth
4
Which is not a compromised immune system?
teens in good physical health
Organ transplant recipient
HIV/AIDS
Cancer patient
5
What constitutes a foodborne illness outbreak?
two or more people sick after eating at a restaurant
a person eating food left out over 4 hours
a person getting sick within 24 hours after eating
two or more people sick after eating the same food on the same day
6
Pathogens grow well in what?
CDC foods
RTE foods
FDA foods
TCS foods
7
What is Time and Temperature Abuse?
Letting food sit in the refrigerator for too long
Letting food sit too long at temperatures good for pathogen growth
Letting food cool correctly
Letting food sit on the counter for at least an hour
8
What are some costs to a foodborne illness outbreak?
lawsuits, increased customers, increased income
loss of income, increased insurance premiums
increased employee morale
increased popularity of the restaurant
9
Foodhandlers are monitored to insure what?
TCS food is cooled rapidly
TCS food is heated rapidly
RTE food is cooled rapidly
RTE food is heated rapidly
10
What are the 4 pathogens associated with foodborne illnesses?
Bungi, Flu, Parasells, Mold
Fungi, Viruses, Bacteria, Parasites
Bugs, Worms, Mold, Mildew
Fungi, Bungi, Maligtites, Bugs
11
What is ready-to-eat foods?
Foods you buy on the side of the road
Foods bought on the black market
Foods that do not require cooking, washing, or prepping
Foods that do require cooking, washing, or prepping
12
Which is not a ready to eat food?
Bread
Banana
Baked potato
Cookies
13
Who are not in the high risk populations?
infants, elderly
small children, cancer patient
college students, healthy adults aged 30-50
college students, pregnant women, infants
14
What are the 3 hazards of food prep?
Biology, Chemistry, Physical Education
Burns, cuts, falls
Economical, Bio-terrism, slipping in the kitchen
Biological, Chemical, Physical hazards
15
Whose responsibility is it to monitor staff handwashing in an operation?
Head chef of the operation
Owner of the operation
Sous chef of the operation
Manager of the operation
16
Which is not a reason food becomes unsafe?
holding food at incorrect temperatures
purchasing food from a reputable vendor
using contaminated equipment
practicing poor personal hygiene
17
A foodborne illness outbreak occurs when how many people are sick from the same food at the same time?
10
3
2
4
18
What does TCS mean?
Time and Temperature Control for Safety
Temperature Contamination Source
Time Controled Substance
Temperature Control Study
19
What is a foodborne illness?
a disease transmitted to food by people
a symptom caused by eating food
a disease transmitted to people by food
a symptom caused by people
20
Why are at risk populations at risk?
They are too weak to eat
They are healthy
They work at home
Immune systems are compromised
21
Food handlers are monitored to insure TCS food is?
Cooked last
Cooked to required temps
Thrown away
Served first
22
Raw chicken is what kind of food?
RTE
Contaminated
TCS
Organic
23
Which is not a TCS food?
raw poultry
sprouts
nuts
eggs
24
Ready to eat foods are what?
food that can be eaten without further prep or cooking
Food that requires refrigeration
Food that requires cooking further
Food that requires prepping
25
The best prevention of viruses is what?
Hand sanitizing
eating healthy
Hand washing
taking vitamins
