Effective food safety practices help create satisfied and loyal ones.
What are CUSTOMERS
100
The regulatory agency in charge of food laws in the U.S.A.
What is the Food and Drug Administration
100
Broken glass is considered this type of hazard.
What is physical
100
This is what you call bacteria that spoil or "rot" food.
What is spoilage bacteria
100
TCS foods need these two things controlled to help discourage the growth of pathogens.
What are time and temperature
200
Effective food safety measures help give a business this kind of reputation.
What is GOOD
200
A document published and updated by the FDA containing food safety regulations.
What is the Food Code
200
Accidentally spraying pesticides (pest killers) near food creates this type of hazard.
What is chemical
200
Salmonella bacteria can be found in raw forms of these two things that are so closely related, people are often asking “Which came first?”
What are poultry and eggs
200
People removed this from their meats long ago to preserve it, since many living pathogens need it to grow.
What is MOISTURE or WATER
300
Not having to throw food away keeps these under control,
What are costs
300
The Rhode Island agency that regulates food businesses.
What is the RI Department of Health
300
Pathogenic bacteria that are allowed to contaminate food are in this category of hazard.
What is biological
300
This catchy fellow may be responsible for up to 67% of all known foodborne illnesses.
What is Norovirus
300
The Temperature Danger Zone, where bacteria are likely to grow quickly, is between these two temperatures.
What are 41 degrees F and 135 degrees F
400
A business with poor food safety may have to pay increased premiums on this.
What is insurance
400
This person from DOH records and reports food safety violations.
What is an inspector
400
Tilly’s fake fingernail has fallen into the chili creating this type of hazard.
What is physical
400
If you transfer bacteria from raw chicken to a ready to eat salad by using the same utensils- without washing and sanitizing- you are committing this food safety crime.
What is cross-contamination
400
Since they like acidic or neutral environments, pathogenic bacteria usually prefer to be between these two pH level numbers.
What are 4.6 and 7.5
500
This concern is always high on the list of consumer expectations.
What is food safety
500
The DOH inspector expects to talk to one of these when he or she arrives at an establishment.
What is the Food Safety Manager.
500
This catchy biological hazard may account for as much as 67% of all foodborne illnesses.
What is Norovirus
500
This is a name for a type of biological hazard; for example: the eight foot long tapeworm a woman had removed from her stomach after she ate some contaminated meat.
What is a parasite
500
These bad boy poisons that are found in certain fish and shellfish can cause some pretty serious effects when eaten; and are impossible to "cook away."