Food Safety Flashcards

Which pathogen is most commonly associated with undercooked poultry and is the leading cause of bacterial foodborne illness in the US?

Answer: Salmonella

Salmonella is the most common bacterial cause of foodborne illness in the US and is frequently linked to undercooked poultry and eggs.

A food handler returns to work after recovering from a confirmed Norovirus illness. When is it safe to resume food handling duties?

Answer: After being symptom-free for at least 48 hours

FDA Food Code requires food handlers to be symptom-free for at least 48 hours after the last episode of vomiting or diarrhea before returning to work.

Which temperature range defines the 'danger zone' for bacterial growth in foods?

Answer: 40°F–140°F (4°C–60°C)

The USDA and FDA define the temperature danger zone as 40°F to 140°F, where most pathogenic bacteria multiply rapidly.

A hospital dietitian is planning menus for immunocompromised patients. Which food should be EXCLUDED due to Listeria risk?

Answer: Cold deli meats served without reheating

Listeria monocytogenes can grow at refrigerator temperatures, making ready-to-eat deli meats a high risk for immunocompromised individuals unless reheated to 165°F.

The FIFO (First In, First Out) inventory method is used in food storage primarily to:

Answer: Ensure older products are used before newer ones to reduce spoilage

FIFO ensures older inventory is used first, minimizing the risk of expired or spoiled food being served.

Cross-contamination in a food preparation setting is BEST prevented by:

Answer: Using separate cutting boards for raw meats and ready-to-eat foods

Dedicated cutting boards for raw meats and ready-to-eat foods is the primary physical barrier against cross-contamination.

Which mycotoxin, produced by Aspergillus molds, is a potent hepatocarcinogen and a significant food safety concern in corn and peanuts?

Answer: Aflatoxin

Aflatoxins, particularly aflatoxin B1, are produced by Aspergillus flavus and A. parasiticus and are among the most potent naturally occurring carcinogens known.