Food Handler's Permit questions with correct answers

Statistics of food related illnesses - Answer 48,000,000 people become ill 128,000 hospitalized 3000 or more die What are the 3 food hazards? - Answer Physical, chemical, biological name the Big 5 - Answer bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus Name some "potentially hazardous foods" - Answer Meat/fish/poultry, shellfish, dairy, high-protein foods, cut melons, cut tomatoes, cooked vegetables, creams or custards, potato dishes, raw sprouts, minced garlic in oil How to clean hands - Answer run semi hot water, apply soap and scrub for 10-15 seconds, rinse off and repeat if necessary. how many food-borne illness outbreaks are caused by sick employees? - Answer 2/3 what is the temperature danger zone - Answer 41-135 degrees F, or 5-57 C Note: most bacteria that cause food-borne illness grow best at 98 F (or between 80-120 F)