Food Safety
Personal Hygiene
Flow of Food
Safety Management System
Cleaning & Sanitizing
100
What are pathogens
Microorganisms that cause illness.
100
When washing hands,the water should be?
as hot as you can comfortably stand.
100
The "first-in,first-out" rule refers to?
using older food supplies before newer ones.
100
Cleaning reduces pathogens on a surface to safe levels.
False
100
The 3 categories of food safety hazards are biological, physical,and ?
chemical
200
A foodborne-illness outbreak occurs when?
two or more people get the same illness after eating the same food.
200
To use gloves properly--
wash your hands before putting on gloves.
200
Ready-to-eat TCS food that has been prepped in-house and stored at 41 degrees F or lower should be thrown out after _____days.
7
200
Viruses can survive refrigerator and freezer temperatures.
True
200
Glass from a broken lightbulb is an example of which type of contaminant?
Physical
300
What is contamination?
harmful things in food making it unsafe to eat.
300
If a foodservice employee has diarrhea or vomiting,he or she should?
call in sick and stay home.
300
The first step in the flow of food is?
Purchasing
300
What can cause signs of spoilage, including discoloration,slime,bubbles,and odors on refrigerated foods such as jams?
Yeast
300
Store foodservice cleaning chemicals
away from food, utensils,and equipment used for food.
400
Pathogens grow well in food that has a temperature between?
41 degrees and 135 degrees
400
Hands and arms should be scrubbed with soap for at least ___seconds.
20
400
_____________food can be eaten without further preparation,washing,or cooking.
Ready-to-eat
400
If FAT TOM conditions are right, bacteria will double their number as often as every______minutes
20
400
A group of procedures and practices that work together to prevent foodborne illness is a
food safety management system
500
Which probe should be used to check the temperature of soup?
Immersion
500
Immune system
The _____________is the body's defense against illness.
500
To scoop ice,use
tongs
500
Shell eggs must be received at a maximum air temperature of?
45 degrees F
500
______ ________points are points in a process where identified hazard (s) can be prevented, eliminated,or reduced to safe levels.
Critical Control
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