Food Safety Regulations
What agency writes the Food Code?
What is the FDA?
How warm must handwashing water be?
What is at least 100°F?
What is the temperature danger zone?
What is 41°F–135°F?
Raw chicken must be stored on which shelf?
What is the bottom shelf?
HACCP focuses on controlling what?
What are significant hazards?
Which agency regulates meat, poultry, and eggs?
What is the USDA?
How long should you scrub your hands with soap?
What is 10–15 seconds?
Minimum cooking temperature for poultry?
What is 165°F?
What color-coded board should be used for raw poultry?
What is yellow? (most standard systems)
What is the first step in HACCP?
What is conduct a hazard analysis?
Who investigates outbreaks of foodborne illness?
What is the CDC?
A food handler with vomiting or diarrhea must be _______.
What is excluded?
Ground meat must be cooked to what temperature?
What is 155°F?
How often must food-contact surfaces be cleaned and sanitized?
What is every 4 hours?
Cooking chicken to 165°F is an example of a ________.
What is a CCP (Critical Control Point)?
When must a restaurant close immediately?
What is an imminent health hazard (e.g., sewage backup, no water)?
What type of ring can food handlers wear?
What is a plain band ring?
How long to cool food from 135°F to 70°F?
What is 2 hours?
What must shellfish deliveries include?
What are shellstock ID tags?
During a suspected foodborne illness outbreak, who must the manager contact?
What is the regulatory authority?
What document is required when using specialized processes like ROP packaging?
What is a variance?
Bare-hand contact with ready-to-eat food is allowed ONLY when…
What is a written policy & proper procedures are in place?
Reheated TCS food must reach what temperature?
What is 165°F for 15 seconds?
Which pathogen is linked to ROP fish if temperature-abused?
What is Clostridium botulinum?
What does the “A” in the FDA’s ALERT tool stand for?
What is Assure?