Acronyms & Organizations
PPEs is an acronym for?
Personal Protective Equipment
Which foods are associated with Salmonella Typhi
What are Ready to Eat Foods?
The range of temperatures at which most bacteria multiply rapidly- between 40° and 140° Fahrenheit.
Danger zone
The first step in the HACCP program is to perform a ___________ ____________.
What is a Hazard Analysis?
Food temperatures must be checked a minimum of every _____ hours when held for service.
What is every 4 hours?
Inspecting food is this organization's primary responsibility.
What is the USDA (United States Department of Agriculture)?
Excluding staff who show these symptoms is useful in preventing the spread of Norovirus.
What are nausea and diarrhea?
Letting microorganisms from one food get into another.
Cross contamination
When storing foods in a refrigerator, this item should always be stored at the bottom to help prevent cross-contamination.
What is poultry?
Rare hamburgers or unpasteurized eggs should be avoided when serving this population.
What is a high-risk population?
This form must be included with all chemicals found within the workplace.
What is the MSDS (Materials Safety Data Sheet)?
A food handler with jaundice may return to work after approval from _________________.
What is the Regulatory Authority?
__________ cannot be destroyed by cooking or freezing once they form in food and may be avoided by purchasing from approved sources.
What are parasites?
This foodborne illness comes from undercooked or raw ground beef and contaminated produce.
What is e. coli?
You should never allow customers to do this when serving food from a self-service buffet.
What is refill used plates?
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?
Consuming cooked wild game (wild animals) may expose you to these unwanted guests.
What are parasites?
Toxins from plants, mushrooms, or seafoods are examples of this type of contaminant.
What are biological contaminants?
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?
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?
This acronym describes the six conditions pathogens need to grow.
What is FATTOM: Food, Acidity, Time, Temperature, Oxygen, Moisture?
Both Hepatitis A and Norovirus are caused by this type of biological contaminant.
What is a virus?
This foodborne illness may be caused by failing to cook poultry and eggs to minimum internal temperatures.
What is Nontyphoidal salmonella?
This type of penetration thermometer would be used to check the temperature of thin foods such as hamburger patties.
What is a thermocouple?
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?