Regulatory Agencies
The role of this agency is to issue food codes.
What is the FDA
40* - 140*
The Temperature Danger Zone
Hair, fingernail, nail polish, metal shavings
Examples of physical contaminants
Floors, walls, and ceilings should be what?
smooth, durable, and easy to clean
What are the 5 (FIVE) requirements for a handwashing station?
Hot/Cold Water
Soap
Single Use Paper Towels
Garbage Can
Signage
This agency handles cases of disease and outbreaks.
What is the CDC
This range will cause bacteria to grow rapidly within the first 4 hours of
What is 70* - 125*
The best way to prevent foodborne illness?
Handwashing
All kitchen lighting should be what?
Be approved by the state and local regulatory authority
How long should the food handler scrub their hands and arms when washing their hands?
10 - 15 seconds
This agency handles the inspection of meat, poultry, and egg packaging.
What is the USDA
The more opportunity for bacteria to grow to unsafe levels
What is the TDZ (Temperature Danger Zone)
Bleach, ammonia cleaning solution, stainless steel polish are all examples of what?
Chemical contaminants
What do you call the physical link between a safe and unsafe water source?
Cross-connection
What do you call a person that carries infections, but does not have any symptoms.
Carrier
If a foodborne illness outbreak occurs, the primary regulatory agencies that handle it are the
The FDA and the USDA
Bacteria grow well in foods with _________ levels of moisture.
What is a high level
This is used to inform staff of safe use and hazards of chemicals used in the operation
What is the Material Data Safety Sheet
What is the only way to prevent backflow?
With the use of an air gap
What is the only acceptable piece of jewelry in the kitchen?
Smooth plain band ring
This agency informs the public about outbreaks and contaminated food
What is the CDC
Name the conditions bacteria require to grow quickly with FAT TOM.
Food
Acidity
Time
Temperature
Oxygen
Moisture
The FDA A.L.E.R.T. was designed to prevent what type of contamination?
Intentional / Deliberate
Kitchen equipment must be approved by?
1. NSF or ANSI
2. USDA
3. FDA
4. State and Local Regulatory Authority
State and Local Regulatory Authority
Why are gloves not required when dressing pizza?
Because most pizza ovens reach a temperature of at least 450* and pathogens will be killed at this temperature.