Copy of DNBF: Food Safety Flashcard

Front

The temperature range known as the “danger zone” is ______.

Back

41°F–135°F (5°C–60°C)

Front

Falls in the kitchen can be prevented by ______.

Back

wiping up spills immediately

Front

To be considered an outbreak, a foodborne illness must

Back

be confirmed by laboratory analysis.

Front

What is a foodborne-illness outbreak?

Back

When two or more people report the same illness from eating the same food.

Front

Which are the greatest threat to food safety? Toxins, Allergens, Pathogens, Chemicals

Back

Pathogens

Front

Which of the following is a physical contaminant? a. Bone in a filet, b. Virus on a salad, c. Spray bottle of cleaner, d. Toxin in seafood

Back

Bone in a filet

Front

The same cutting board is used to prep raw meat, then lettuce. This is an example of

Back

cross-contamination.

Front

After which activity must food handlers wash their hands? Options: putting on gloves, Serving guests, Cleaning tables, Applying hand antiseptic

Back

Cleaning tables

Front

What should food handlers do after prepping food and before using the restroom?

Back

Take off their aprons

Front

Which piece of jewelry can be worn on a food handler’s hand or arm? Options: Watch, Diamond ring, Plain band ring, Medical bracelet

Back

Plain band ring