Relier Pairs Which danger is it?Version en ligne This game requires students to match the situation with the type of foodborne danger it is. par Debra Hadley 1 Randy is not feeling well. He had nausea last night, and this morning he had a bout of diarrhea. He has a car payment due next week, and feels like he can't miss work. He showered, put on clean clothes and went into work. He did not tell his boss he was sick even though he had to go to the bathroom with diarrhea three times that morning. 2 Jason takes the flour, baking powder, sugar, eggs and milk from storage. He assembles a pancake batter for the morning breakfast service. Since service will start in an hour, he leaves it by the flat-top griddle where the line cook will be making pancakes. What aspect of FATTOM does the milk introduce into this situation? 3 Jerry brings out a case of raw chicken and the vegetables and fruits he needs to set up the salad bar. He stacks them all on a single prep table. It takes him a hour to prepare all the salad bar items and set up the salad bar. What is the danger in this situation? 4 Sandra is re-stocking the salad bar containers after lunch. She is having trouble with her tongs and the tomatoes. She finally reaches into the container and grabs some tomatoes with her bare hand. She dumps them into the container and moves onto the lettuce. She figures it will be O.K. because she washed her hands and used a nail brush before beginning this task. 5 It is 10 a.m., and the breakfast rush is over. Sandra needs to prep the chicken tenders for the evening shift. She goes to the cooler, but there is no chicken in the TCS food area on the bottom shelf. She finds the chicken in the freezer. Since the chicken is frozen, she puts it out on the counter to thaw. At 5 p.m., the chicken is thawed, so she dumps it into a sink of hot water to rinse it and then prepares the chicken tenders. By 6 p.m., she has the tenders in the cooler. What did she do wrong? 6 Teresa is cooking burgers on the grill. She is supposed to check the temperature with a thermometer. Her manager wants the center of every burger to register 155F or higher before she takes it off and sends it down the preparation line. Which principle of food safety is this? 7 George is working to prepare for the lunch rush. He has three jobs to finish and he is beginning to panic. He must go to the restroom, and he grumbles all the way there. "I don't have time for this," he mutters. He sits down on the toilet, finishes his business, rinses his hands and dries them with a single use paper towel. What risk is present? 8 The manager of the Seafood Shack answers the door before they open one day to find a truck with a freezer in the bed parked there. The two guys are selling lobster and crab legs at rock-bottom prices. The manager figures it is O.K. because he checks the product, and it is frozen solid. He buys it and begins calculating how much money he is going to save on his food costs this week. What risk is it? 9 Georgia is making deviled eggs for the buffet service. She boils the eggs for 10 minutes and plunges them in ice water. She then drains them and puts them on the counter. She gets busy and forgets about them. Six hours later she sees them there. She puts a thermometer in the largest one and it reads 55F. She throws out the eggs and starts over. What was the risk? 10 Josie noticed her skin had a yellow tinge, and so did the whites of her eyes. She did not feel bad, so she went into work anyway. Two days later the health inspector came to inspect the business and freaked out because she was working in the kitchen. He ordered the manager to send her to the doctor and not allow her back to work until she was cleared. What foodborne illness did she likely have? 11 Tessa starts feeling sick at work. She feels like she is going to vomit, and she has a stomach cramp. She does projectile vomit and have explosive diarrhea. Her manager sends her home and tells her to see a doctor. What illness is most likely the cause of her symptoms. temperature abuse - store cold TCS foods at 41F or lower. Buy only from approved, reputable suppliers. Norovirus Cook foods to a safe internal temperature to prevent the spread of bacteria by food. Avoid bare-hand contact with ready-to-eat food. Use tongs, deli papers or gloves as a barrier between hands and food. Spread of viruses by the fecal-oral route. Cross-contamination time abuse - thaw cold foods under refrigeration or under cold running water. Hepatitis A Exclude employees from work or send home those with symptoms of foodborne illness including, nausea, diarrhea and vomiting. Moisture. The product has a high water-activity level and should be refrigerated for safety.
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