Preventing Food-Borne Illness Flashcard

Front

Each year in the United States there are _______ incidences of food-borne illness.

Back

48 million

Front

What is the proper internal temperature for hamburgers cooked at a fast food restaurant?

Back

165 degrees F

Front

What temperature does the center of a pork roast need to be, in order to be cooked properly?

Back

145 degrees F

Front

At what temperatures do bacteria multiply the most rapidly? Options: 0-40 degrees F, 41-135 degrees F, 90-150 degrees F, 140-165 degrees F

Back

41-135 degrees F

Front

To minimize the growth of disease causing bacteria, the maximum amount of time food can be kept between 70^o and 140^o is

Back

2 hours

Front

When should Juan wash his hands while on the job?

Back

When entering the kitchen, changing tasks and before putting on gloves.

Front

What is the role of sanitizers in foodservice?

Back

Sanitizers can be used, but only after hand washing.

Front

What food-borne illnesses are spread by flies?

Back

E. coli and staph

Front

What single action by food handlers is the greatest cause of food-borne illness? Options: improper dishwashing, poor handwashing, working while ill, cooking food at too hot of a temperature.

Back

poor handwashing

Front

What is the rule for handling ready-to-eat foods?

Back

Always use a tool or serving spoon to avoid touching the food.