Do you have a stomach bug or food poisoning? first, identify and assess potential _______ in the food you serve. What must a food handler with a hand wound do to work safely with food? Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly, Symptoms: bloody diarrhea, abdominal cramps, and fever and vomiting, Symptoms: abscess or pus-filled pockets, cellulite, boils, Impetigo, Staphylococcal scalded skin syndrome - if needed, hire a _________ that specializes in cleaning up areas exposed to fires C.) Washing your hands at the beginning and end of your shift. Match each hormone to a gland in the key. You can get food poisoning after swallowing food that has been contaminated with a variety of germsor toxic substances. - throw out any ready-to-eat food made with water before the ________ was discovered. you must appoint a single spokesperson to handle all media ___________. Usually, little or no fever is present. Which of the following foods does not support bacteria growth? Wash it with soapy water, rinse, and sanitize -Have contact with a person who is sick Can result in respiratory failure and death, Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil, Intense abdominal cramps, watery diarrhea, Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods, Diarrhea (usually watery), stomach cramps, upset stomach, slight fever, May be remitting and relapsing over weeks to months, Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water, Diarrhea (usually watery), loss of appetite, substantial loss of weight, stomach cramps, nausea, vomiting, fatigue, Various types of fresh produce (imported berries, lettuce, basil), Watery diarrhea, abdominal cramps, some vomiting, Water or food contaminated with human feces. What You Need to Know about Foodborne Illnesses | FDA What Can you do to prevent foodborne illness? Flashcards | Quizlet Pimples can develop anywhere you have pores including your penis. finance Only whole fruits and raw vegetables may be stored directly on ice. Why is the clothing people wear in many countries similar today? Food poisoning is a type of foodborne illness caused by ingesting toxins in foods. ask the person to describe the symptoms investigating what should management consider when planning for water service interruption? It is illness caused by: When must a food handler wash their hands? a significant threat or danger to health that requires immediate correction or closure to prevent injury, consider the following when planning ahead in case of a power outage: What temperature range do pathogens grow well in? What should food handlers do after prepping food and before using the restroom? A foodborne infection can occur if you eat foods that contain live bacteria or other pathogens. other numbers to the nearest dollar.). These duties include preventing foodborne illness by: Storing food in a manner to prevent contamination. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. emergency-contact Apply soap then Reducing foodborne illness by 10% would keep 5 million Americans from getting sick each year. samples. Why must turkey be cooked to this minimum temperature? then.. - ______ and _______ the facility, utensils equipment surfaces, floors or other affected areas 2. determine determine where food safety _______ are likely to occur for each TCS food. make sure the limits are ______ met. COOK: To the right temperature. to recover from a foodborne illness outbreak, you will need to take several steps that should be planned in advance and include the following: what is a way the manager can demonstrate that he or she knows how to keep food safe? These cookies perform functions like remembering presentation options or choices and, in some cases, delivery of web content that based on self-identified area of interests. Cookies used to track the effectiveness of CDC public health campaigns through clickthrough data. You may be blaming the wrong food, however, for it can take several days to get sick from some of the pathogens (disease-causing microorganisms) that cause foodborne illness. - develop a ______ that addresses when cooler doors should be opened. List three viruses that can cause foodborne pathogens? Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler. - _________ the suspect staff member from the operation following requirements. Separate Don't cross-contaminate. risk management You should because they have different contaminants, a device used to check the temperatures of foods, A thermometer that works best has a range of 0F to 220F. take necessary corrective action if rules are not being followed in the kitchen. Which colors are better for minimizing features, shades or tints? Many types of pathogens, including bacteria, viruses, parasites, and chemicals and toxins cause foodborne illnesses. campylobacter, E coli 0157, listeria, salmonella, toxoplasma gondii, norovirus (top virus). What is the best way to stay safe from fire? microwave, if water is not available for food preparation and cooking, then 10}&680&~~7.50\\ Type ABC: For any type of fire except D, D is specific to different types of metal, Pull the pin, Aim at the base of the fire, Squeeze the handle, and Sweep the nozzle from side to side.