Vocabulary I
Vocabulary II
Pathogens
Pathogens
Temperatures
100
Foodborne illness outbreak.
What is it when two or more people get the same illness after eating the same food?
100
A food item that has been held in the temperature danger zone too long to remain safe.
What is time-temperature abuse?
100
You can not taste or smell these toxins.
What are Seafood Toxins?
100
Disease-causing microorganism
What are Pathogens?
100
41 degrees fahrenheit to 135 degrees fahrenheit.
What is the "temperature danger zone"?
200
Foods that may be eaten and enjoyed without additional preparation.
What is ready-to-eat food?
200
Flow of food
What is the path food takes in foodservice, usually from purchase to service?
200
Buy mushrooms from an approved, reputable supplier.
What is the best way to prevent illness from mushroom toxins?
200
Viruses, Bacteria, Parasites, and Fungi
What are the four types of Pathogens that can contaminate food, causing foodborne illness?
200
Below 41 degrees fahrenheit.
What is the safe zone for storing or holding cold food?
300
Organisms that live off a living host's metabolism, contributing nothing and often robbing the host of health and well-being.
What is a Parasite?
300
Food safety management system
What is a formal procedure an operation uses to ensure safe food handling?
300
Away from food, utensils, and equipment used for food.
How should chemicals be stored?
300
By keeping food out of the temperature danger zone.
How can you control most bacteria?
300
135 degrees fahrenheit.
What is the safe zone for cooking or holding hot food?
400
A type of fungus that can be beneficial or damaging to food, depending upon the type.
What is Yeast?
400
Rotate food in storage to use the oldest inventory first.
What is First-in First-out (FIFO) method?
400
Use utensils and equipment, including kettles, pots, serving ware and pans, that are made for handling food.
How do you prevent toxic-metal poisoning?
400
Person to person, from people to food, and from people to food-contact surfaces.
How can viruses be transferred?
400
0 degrees fahrenheit to 220 degrees fahrenheit.
What is the temperature range of a Bimetallic stemmed thermometer?
500
The transfer of pathogens from one surface of food to another.
What is cross-contamination?
500
A system to prevent, control, and/or eliminate insects and rodents from a foodservice operation.
What is a Integrated Pest Management program?
500
The inspector has the authority to fine the business or even, if the problem is severe, close the facility.
What happens if a inspector finds major errors in the kitchen?
500
A formal review of examination conducted to see if an operation is following food safety laws.
What is a inspection?
500
Preventive measures taken to make food safe.
What is Food Defense?
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