It's Getting Hot in Here
This zone is perfect for pathogen growth, between 41F and 140F
What is the Temperature Danger Zone?
This type of contaminant comes from microorganisms
What is biological?
The correct amount of time to wash your hands
What is 15 seconds?
These 3 populations are most at risk for foodborne illnesses.
What is the elderly, preschool age children, and immunocompromised individuals?
Sanitizer concentration is measured in this.
This is the internal temperature for cooking poultry.
What is 165F?
This acronym stands for the 6 conditions needed for bacteria growth.
What is FAT TOM?
This is the only type of jewelry a foodhandler is allowed to wear.
What is a plain metal band?
This acronym, created by the FDA, is meant to keep foods safe from intentional contamination.
What is ALERT?
Dishes should be left in sanitizer solution for a minimum of this amount of time before drying.
What is one minute?
Handwashing sinks must have water that reaches this minimum temperature.
What is 85F?
This bacteria is commonly found in undercooked poultry and eggs.
What is salmonella?
Not allowing a food handler to work with exposed food or equipment is called this.
What is restriction?
This is what happens when 2 or more get the same illness from the same food.
What is a foodborne illness outbreak?
You should sanitize your cutting board after this many hours of continual use.
What is 4 hours?
Food that has stayed in the temperature danger zone too long has suffered from this.
What is time temperature abuse?
This type of biological contaminant is most common in seafood.
What is a parasite?
Food handlers must do this after taking out the trash, using the bathroom, eating.
What is washing hands?
This tag must be kept on file for 90 days after the last of the product has sold.
What is a Molluscan Identification Tag?
You should only dump mop water in this type of sink.
What is a service sink?
This type of food needs time and temperature control to limit pathogen growth
What is TCS (temperature control for safety) foods?
This is caused by eating fish that consumed toxic algae.
What is ciguatera?
This type of sink is NOT to be used for washing hands.
What is a produce/prep sink?
Most cold food items must be received at a maximum of this temperature.
What is 45F?
You should do this after washing your hands, before switching products, and before handling any raw or RTE foods.
What is put on gloves/change gloves?