A sickness caused by eating food which contains microbiological, chemical or physical hazards
What is a foodborne illness?
100
The three major parts in the cycle of transmission
What are food, food handler and environment?
100
Used to check the temperature of hot and cold food
What is a thermometer?
100
The temperature to which ground meat should be cooked
What is 71°C (160°F)?
100
The food or substance that a person is allergic to
What is an allergen?
200
These are the three types of contamination
What are chemical contamination, physical contamination and biological contamination?
200
A substance which can be used to kill harmful micro-organisms
What is a chemical sanitizer?
200
The temperature at which refrigerated food should be kept
What is 4°C (40°F) or colder?
200
The internal temperature to which whole poultry should be cooked
What is 85°C (185°F)?
200
When a person finds it difficult to digest a food because they are missing or have low levels of the enzyme needed for digestion
What is a food intolerance?
300
A high-risk food that is capable of supporting the growth of pathogenic organisms or the production of the toxins of such organisms
What is potentially hazardous food (PHF)?
300
The temperature that water should be for cleaning
What is 45°C (113°F) or hotter?
300
The temperature at which frozen food should be kept
What is -18°C (0°F) or colder?
300
When food is prepared at room temperature and then kept refrigerated until service
What is one-stage cooling?
300
A severe allergic reaction involving a decrease in blood pressure that causes shock and can be deadly
What is anaphylaxis?
400
The range in which micro-organisms grow quickly, also known as the Temperature Danger Zone
What is 4°C (40°F) to 60°C (140°F)?
400
The recommended temperature for storing refrigerated food
What is 0°C to 4°C (32°F to 40°F)?
400
This phrase helps remind you to put food that has been stored the longest near the front of the refrigerator so it will be used first and put recently received food in the back
What is FIFO (First In, First Out)?
400
The process of placing a pan of hot food into a large container or sink that contains half ice and half water
What is an ice-water bath?
400
An important partner for food service and food retail providers who is trained in sanitation and public health
What is a Public Health Inspector?
500
The term which describes what happens to food from the time it enters your workplace until it is sent out or served to customers
What is the flow of food?
500
The only people who can use poisonous bait to control a pest problem in a restaurant
What is a licensed pest control company?
500
The process of adjusting a thermometer to be sure it is accurate
What is calibrate?
500
How often the temperature of hot food and cold food should be checked
What is every two hours?
500
The model used to regulate the practices of food service and food retail operators in Canada
What is the Food Retail and Food Services Regulation (FRFSR)?