A whole chicken must be cooked to an internal temperature of _______ for at least 15 seconds.
165 F
100
Hands and arms should be scrubbed with soap for at least ____ seconds.
15 or 20 seconds
100
A foodborne-illness outbreak occurs when ______
Two or more people get the same illness after eating the same food
100
The three categories of food safety are biological, physical, and ________
Chemical
200
Pathogens grow well in food that has a temperature between what?
41 F - 135 F
200
Food handlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of ______ within 2 hours and hold for 15 seconds.
165 F
200
When washing hands, the water should be______
As hot as you can comfortably stand (100 F)
200
Why are elderly people at a higher risk for foodborne illness?
Their immune systems have weakened with age.
200
Glass from a broken light bulb is an example of which type of contaminant?
Physical
300
What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?
Yeast
300
A pork roast must be cooked to an internal temperature of ______ for at least 4 minutes.
145 F
300
What do you need to do in order to use gloves properly?
Wash your hands before putting on the gloves
300
According to the Center of Disease Control and Prevention (CDC), there are approximately ____ million cases of foodborne illnesses in the United States annually.
76
300
The "first-in, first-out" rule refers to
Using older food supplies before older ones
400
If FAT TOM conditions are right, bacteria will double their numbers as often as every ______ minutes.
20 minutes
400
Eggs that will he hot-held for service must be heated to an internal temperature for _____ for at least 15 seconds.
155 F
400
What should you use to scoop ice?
tongs, spoon, or ice scoop
400
What is the leading cause of foodborne illnesses?
Viruses
400
Which type of probe should be used to check the temperature of a hamburger?
Penetration
500
Which type of pathogen needs to live in a host to survive?
Parasites
500
At what minimum temperature should hot TCS food be held?
135 F
500
The correct order for cleaning and sanitizing food-contact surfaces is to
Clean, rinse, sanitize, and air dry
500
A group of procedures and practices that work together to prevent foodborne illness is a(n)