What type of person is at high risk for food born illnesses? - Young children, elderly, people with weak
immune systems
Active Managerial Control focuses on the top five foodborne illness risk factors: - Purchasing food from
an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated
equipment, Holding food at incorrect temperatures
What are the three food contaminants? - Biological, Physical, Chemical
What does FATTOM stand for? - Food, Acidity, Temperature, Time, Oxygen, Moisture
What is the acronym related to the FDA Food System Defense? - A.L.E.R.T.
Single-use gloves should: - Be used when handling ready-to-eat foods, Never be used in place of hand
washing, Never be washed and reused, Be changed if dirty or torn, when changing tasks, or after
handling money, Bare hand contact should be avoided when handling ready-to-eat foods, especially
when serving High Risk populations
Food handlers with vomiting or diarrhea must meet one of the following before they can return to work:
- Have had no symptoms for at least 24 hours, Have a written release from a medical practitioner
Food handlers with jaundice: - Must be reported to the regulatory authority, Must have a written
release from a medical practitioner and approval from the regulatory authority before returning to work
What does first in first out mean? - A method of food storage that means the first item stored is the first
item used.
What are the four acceptable methods for thawing TCS foods? - At a temperature of 41°F (5°C) or lower,
As part of the cooking process, Under running water at 70°F (21°C) or lower, In a microwave if cooked
immediately after thawing
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