The Microbe Map (Biology)
This is the specific "Temperature Danger Zone" range where bacteria multiply most rapidly.
What is 41°F to 135°F?
When storing raw poultry and a chocolate cake in the same fridge, the poultry must be placed on this shelf.
What is the bottom shelf?
This is the point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.
What is a Critical Control Point (CCP)?
While "cleaning" removes visible dirt, this process reduces pathogens to safe levels.
What is sanitizing?
This is the most important tool a food handler has to prevent the transfer of pathogens.
What are their hands (Handwashing)?
This acronym represents the six conditions pathogens need to grow.
What is FAT TOM?
When reheating TCS food for hot-holding, it must reach this internal temperature within 2 hours.
What is 165°F?
This is the manager’s responsibility to actively monitor and control risk factors throughout the flow of food to prevent foodborne illness.
What is Active Managerial Control?
These are the three most common chemical sanitizers used in professional kitchens.
What are chlorine, iodine, and quaternary ammonium compounds (quats)?
Food handlers must be excluded from the kitchen if they exhibit this symptom, which causes a yellowing of the skin and eyes.
What is jaundice?
These are the four types of pathogens that can contaminate food and cause foodborne illness.
What are viruses, bacteria, parasites, and fungi?
This is the minimum internal cooking temperature for ground beef to ensure it is safe for service.
What is 155°F (for 15 seconds)?
This is what the acronym HACCP stands for.
What is Hazard Analysis Critical Control Point?
In a three-compartment sink, the first sink is for washing, the second for rinsing, and the third for this.
What is sanitizing?
This is the only piece of jewelry allowed on a food handler’s hands or arms while prepping food.
What is a plain band ring?
This "Big Six" pathogen is often linked to ready-to-eat food or water contaminated by feces; it is highly contagious and causes jaundice.
What is Hepatitis A?
To properly cool hot soup, it must drop from 135°F to 70°F within this many hours.
What is 2 hours?
If a soup is found at 120°F after 5 hours of holding, throwing it out is an example of this HACCP principle.
What is a Corrective Action?
Food-contact surfaces must be cleaned and sanitized at least every ____ hours if they are in constant use.
What is 4 hours?
A manager must report to the local regulatory authority if a staff member is diagnosed with an illness caused by this "Big Six" bacteria often found in undercooked ground beef.
What is Shiga toxin-producing E. coli?
Bacteria can grow to unsafe levels if food remains in the Danger Zone for longer than this many hours.
What is 4 hours?
This is the best (and safest) method for thawing frozen "Time and Temperature Control for Safety" (TCS) food.
What is in the refrigerator (at 41°F or lower)?
To ensure food is being received safely and records are maintained, a manager should check that this specific document is provided by the supplier when receiving live shellfish.
What is a Shellstock Identification Tag.
To sanitize using heat in a three-compartment sink, the water must be at least this temperature.
What is 171°F?
This is the practice of keeping older stock in the front and using it first to ensure freshness and safety.
What is FIFO (First-In, First-Out)?