Safety & Infection Control Flashcards

Which tool is the most reliable way to verify that food has reached a safe internal temperature?

Answer: Using a food thermometer

Color and juices are unreliable indicators, while a thermometer measures actual temperature.

Which group is at highest risk for severe complications from foodborne illness?

Answer: Pregnant women, young children, older adults, and immunocompromised people

These groups have weaker or developing immune responses and face greater risk of severe illness.

What is the difference between cleaning and sanitizing?

Answer: Cleaning removes dirt and debris, while sanitizing reduces germs to safe levels

Surfaces should be cleaned first to remove soil, then sanitized to lower pathogen counts.

Which practice reduces the risk of foodborne illness from fresh produce?

Answer: Washing it under running water before eating

Rinsing produce under running water helps remove dirt and surface microbes; soap is not recommended.

Why should raw sprouts be handled carefully, especially for vulnerable clients?

Answer: Warm, humid growing conditions can promote bacteria such as Salmonella and E. coli

Sprouts' growing conditions favor bacterial growth, making raw sprouts a recognized food safety risk.

A practitioner has a cold with a fever and is scheduled for in-person sessions and a food demo. What is the best action?

Answer: Reschedule or move sessions to virtual to avoid spreading infection

Staying away from clients and food prep while ill prevents transmission of infection.

Which statement about dietary supplement regulation in the US is correct?

Answer: Supplements are regulated as foods under DSHEA, and manufacturers are responsible for safety and labeling

Under DSHEA, supplements are not pre-approved by the FDA, so practitioners should choose third-party tested products.