Mod 1 - Intro to Food Safety
What does PIC stand for?
What is person in charge
Perishable food should be received at what temperature?
What is 41 or below
What is 6 inches
What are the 2 methods to calibrate a thermometer?
What is boiling water or ice water
Name one of the special tools used to cool foods
What is ice paddle, tumble chiller, or blast chiller
What are the 4 highly susceptible populations?
Young, old, pregnant, Immune compromised
What items must be pasteurized when you receive them?
What is milk and milk products
What is 7
What is the main source of E. Coli?
What is beef
You must cool foods from 135 to 70 in _____ and from 70 to 41 in _______
What is 2, 4
What are the 3 types of potential hazards in food?
What is physical, chemical, biological
How long must you retain (keep) a shellfish/shellstock tag for?
What is 90 days
Pathogenic bacteria like a pH between _____ and _____. Must be exact.
What is 4.6 and 7.5
What temperature & time much reheated foods for hot holding reach internally?
What is 165 for 15 seconds
A vegetative cell is _______ and a spore is ________
What is living & dormant
What does FATTOM stand for? Must have all parts correct.
What is food, acidity, temp, time, oxygen, moisture
Dented cans or improper canning can cause this?
What is botulism
What is in order of cooking temperature
When calibrating a thermometer, what is the minimum amount of time you must leave it in the water before adjusting?
What is 30 seconds
TCS foods can remain without temperature control for up to _________ as long as they start at 135 or above or 41 or below.
What is 4 hours
What is the #1 cause of foodborne illnesses?
What is poor personal hygiene
There are 3 well known regulatory authorities, name at least 2.
What is USDA, FDA, and CDC
What does TDZ stand for and tell me exactly what that means.
What is Temperature danger zone and between 41-135
Name the 4 ways food can be thawed.
What is in fridge, in microwave (only if cooked immediately), submerged under running water 70 or below, and as part of the cooking process
Destruction of spores require pressure and high temperatures of ____F
What is 240F