Temperature
Control
Control
The minimum internal temperature for cooking poultry
What is 165-degree Fahrenheit?
Nausea, vomiting, diarrhea, cramps
What are common symptoms of a foodborne illness?
This federal regulatory agency is responsible for regulating egg processors.
What is the USDA?
When washing your hands you should scrub your hands with soap for this amount of time
What is 20 seconds?
When an allergen is transferred to another surface it is referred to as
What is cross-contact?
41F to 135F
What is the temperature danger zone?
This pathogen grows well in refrigerated temperatures below 40 F
What is Listeria monocytogenes?
The federal agency that regulates catfish
What is the USDA?
This product should not be used to replace handwashing
What is hand sanitizer?
This food was the last to be added as a major food allergen by the FDA.
What is sesame?
Best temperature to store most frozen foods
What is 0F?
This is the #1 cause of bacterial diarrheal illness in the U.S.
What is campylobacter?
The federal agency that regulates seafood
What is the FDA?
Food handlers must wear disposable gloves when handling these types of food.
What are ready to eat foods?
Undeclared allergens make up the largest number of these in the United States
What is a food recall?
The minimum internal cooking temperature for fish
What is 145F?
This pathogen is the leading cause of acute gastroenteritis (vomiting and diarrhea) and is commonly referred to as the 24-hour stomach flu.
What is norovirus?
The largest food safety legislation since the Food Drug and Cosmetic Act of 1938
What is the Food Safety Modernization Act or FSMA?
This prerequisite program addresses the purchase and use of all chemicals used in the facility
What is a chemical control program?
The class of recall when there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death.
What is a class II recall?
135F to 70F in 2 hours and 70F to 41F in 4 hours
What is the two-stage cooling method?
Each year in the U.S. 48 million people get sick, 128,000 are hospitalized, and 3,000 die from this
What is a foodborne Illness?
This food safety regulation establishes science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption
What is the FSMA Produce Safety Rule?
A substance, or mixture of substances, that reduces the bacteria population in the inanimate environment by significant numbers but does not destroy or eliminate all bacteria.
What is a sanitizer?
AIB International requires this test twice a year
What is a mock recall?