Foodborne Illness Prevention Flashcards

A food handler with jaundice and fatigue should be:

Answer: Reported to the regulatory authority and excluded from work

Jaundice is a symptom of Hepatitis A or other serious illness; the food handler must be excluded from the operation and the regulatory authority must be notified.

Which of the following pathogens is associated with ready-to-eat deli meats and can grow at refrigerator temperatures?

Answer: Listeria monocytogenes

Listeria monocytogenes is unusual because it can multiply slowly even at refrigerator temperatures (as low as 32°F), making deli meats a high-risk food.

What is the correct internal temperature for cooking fish?

Answer: 145°F (63°C) for 15 seconds

Fish must be cooked to an internal temperature of 145°F (63°C) for 15 seconds to ensure pathogen destruction.

Which of the following describes 'cross-contamination'?

Answer: Transfer of pathogens from one surface or food to another

Cross-contamination occurs when pathogens are transferred from one food, surface, or person to another, often between raw and ready-to-eat foods.

How long may commercially prepared, unopened ready-to-eat TCS food be held under refrigeration before it must be sold or discarded?

Answer: 7 days

Ready-to-eat TCS food prepared in-house or opened from a commercial package may be held for a maximum of 7 days at 41°F or below.

An operation receives a delivery of shell eggs. At what temperature must they be received?

Answer: 45°F (7°C) or below

Shell eggs must be received at an air temperature of 45°F (7°C) or below, which is a higher allowable temperature than most TCS foods.

Which action helps prevent foodborne illness when handling ice used for drinks?

Answer: Use a clean, sanitized scoop with a handle and store it outside the ice

A clean, sanitized scoop with a handle should be used and stored outside the ice to prevent hand contact and contamination of the ice.