Food Allergens & Pests
This is the number of common food allergens.
What is eight?
This is the definition of a foodborne illness.
What is a disease transmitted to people through food?
This temperature range is known as the "Danger Zone" for bacteria growth.
What is 41°F to 135°F?
This is the most reliable method to prevent food contamination.
What is handwashing?
This is the difference between cleaning and sanitizing.
What is cleaning removes visible dirt while sanitizing reduces pathogens to safe levels?
This term describes when an allergenic food comes into contact with a non-allergenic food.
What is cross-contamination?
These are two common symptoms of foodborne illness.
What are diarrhea and vomiting?
TCS in "TCS Foods" stands for this.
What is Time Temperature Controlled for Safety?
You should wash your hands for this long to effectively remove germs.
What is 20 seconds?
These are the two main methods of sanitizing in food service.
What is the heat method and the chemical method?
This is a severe, potentially life-threatening allergic reaction.
What is anaphylaxis?
This many people need to experience the same symptoms after eating the same food to be considered an outbreak.
What is two or more?
This is the minimum internal cooking temperature for whole cuts of beef and pork.
What is 145°F?
These are two things that must be present at a handwashing station besides water.
What are soap and a means to dry hands (air dryer or paper towels)?
This chemical is commonly used for sanitizing and requires 10 seconds of contact time.
What is chlorine bleach?
These are two common ways pests enter food establishments.
What are through gaps/openings in the building and being brought in by people/supplies?
This test confirms a food borne illness outbreak in a laboratory.
What is a stool sample?
Foods should be stored in this order from top to bottom in a refrigerator.
What is ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and fish, whole and ground poultry?
This personal behavior can contaminate food and should be avoided while working.
What is touching your hair or face?
This abbreviation tells you how strong a sanitizer is.
What is PPM (parts per million)?
This acronym reminds us how to prevent pests: Deny Food And Shelter To Pests.
What is DFASTP?
These are the three types of contamination that can cause foodborne illness.
What are biological, chemical, and physical?
This is the recommended time to immerse items in 171°F water for heat sanitizing.
What is at least 30 seconds?
You should notify your employer if you experience this symptom, as it may indicate a foodborne illness.
What is jaundice?
In a 3-compartment sink, this is done in the second compartment.
What is rinsing?