Acronyms & Organizations
Foodborne Illness
Food Safety
Food Safety Principles
Miscellaneous
100

PPEs is an acronym for?

Personal Protective Equipment

100

Which foods are associated with Salmonella Typhi

What are Ready to Eat Foods?

100

The range of temperatures at which most bacteria multiply rapidly- between 40° and 140° Fahrenheit.

Danger zone

100

The first step in the HACCP program is to perform a ___________ ____________.

What is a Hazard Analysis?

100

Food temperatures must be checked a minimum of every _____ hours when held for service.

What is every 4 hours?

200

Inspecting food is this organization's primary responsibility.

What is the USDA (United States Department of Agriculture)?

200

Excluding staff who show these symptoms is useful in preventing the spread of Norovirus.

What are nausea and diarrhea?

200

Letting microorganisms from one food get into another.

Cross contamination

200

When storing foods in a refrigerator, this item should always be stored at the bottom to help prevent cross-contamination.

What is poultry?

200

Rare hamburgers or unpasteurized eggs should be avoided when serving this population.

What is a high-risk population?

300

This form must be included with all chemicals found within the workplace.

What is the MSDS (Materials Safety Data Sheet)?

300

A food handler with jaundice may return to work after approval from _________________.

What is the Regulatory Authority?

300

__________ cannot be destroyed by cooking or freezing once they form in food and may be avoided by purchasing from approved sources.

What are parasites?

300

This foodborne illness comes from undercooked or raw ground beef and contaminated produce.

What is e. coli?

300

You should never allow customers to do this when serving food from a self-service buffet.

What is refill used plates?

400

The FDA created this tool and is an acronym developed for against deliberate contamination of Food.

What is A.L.E.R.T: Assure, Look, Employees, Reports, Threat?

400

Consuming cooked wild game (wild animals) may expose you to these unwanted guests.

What are parasites?

400

Toxins from plants, mushrooms, or seafoods are examples of this type of contaminant.

What are biological contaminants?

400

After checking the temperature of soup on a steam table, if it has fallen below 135 for 2 to 4 hours, it must be reheated or discarded. This is an example of performing a _______ _______ .

What is a corrective action?

400

This should be done with unwrapped utensils that appear to be unused after guests have left the table following a meal.

What is cleaned and sanitized?

500

This acronym describes the six conditions pathogens need to grow.

What is FATTOM: Food, Acidity, Time, Temperature, Oxygen, Moisture?

500

Both Hepatitis A and Norovirus are caused by this type of biological contaminant.

What is a virus?

500

This foodborne illness may be caused by failing to cook poultry and eggs to minimum internal temperatures.

What is Nontyphoidal salmonella?

500

This type of penetration thermometer would be used to check the temperature of thin foods such as hamburger patties.

What is a thermocouple?

500

Lasagna placed on a steam table at 11:00 am must be thrown out or served by at least this time.

What is 3:00 pm?

M
e
n
u